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Pear and oat muffins with toasted pepita crumble

To celebrate the beginning of Fall, my favourite season, I wanted to share with you the recipe for my pear & pepita muffins! They're made with a healthy, hearty, oat flour base and are bursting with chunks of fresh Ontario Bartlett pears. They're absolutely delicious! This is an oil free, gluten free recipe that will be a fantastic addition to your seasonal breakfast line-up. Enjoy!

This recipe is vegan, gluten free, and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,!


Makes 6 muffins

Ready in 45 minutes



1 cup oat flour

1/2 cup rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 cup pear, cubed

1/3 cup unsweetened non-dairy milk

1 tablespoon coconut sugar

2 tablespoons raw pepitas


  1. Preheat oven to 350 F. Grease a 6-cavity muffin tin with a dab of coconut oil

  2. In a mixing bowl, combine oat flour and oats, baking powder, baking soda, salt, and cinnamon

  3. In a separate bowl, whisk together the vanilla, banana, and non-dairy milk

  4. Pour the wet ingredients into the dry

  5. Fold in chopped pears

  6. Equally portion batter into the 6 muffin cavities

  7. Sprinkle the tops of the muffins with coconut sugar and pepitas

  8. Bake muffins for 20-25 minutes, until the end of a knife comes out clean

  9. Let stand for 10 minutes before removing from the pan and eating



  • Banana acts as the oil and the sweetener in this recipe. It doesn't give much of a banana flavour!

  • Don't be afraid to over-fill the muffin cavities. They don't expand like crazy like typical cakey muffins do


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