Recently I tried these banana oatmeal cupcakes off Pinterest. What I liked about them is that they didn’t have any wheat or refined sugar in them. What I didn’t like was the banana part.
It got me thinking though. If you could make these muffins with mashed bananas, why couldn’t I make them with really, really ripe pears. Like the ones sitting in my refrigerator. So I gave it a whirl and came up with an almost Paleo version of Pear Oatmeal Cupcakes. The reason I say they are almost Paleo is because they have oats in them. I figure if I’m going to cheat I might as well do it with oats and not wheat flour. To make these truly GF, you have to look specifically for GF rolled oats. I also modified the original recipe by replacing the milk with coconut milk and the chocolate chips with raisins. Here’s the process:
Take very ripe pears, cored, peeled, and chopped.
Mash them with a potato masher or food processor. Add them to oats, milk, cinnamon (always there’s cinnamon), eggs, baking powder, vanilla, and raisins. Bake them in a muffin pan.
Then eat them.
(I’ll warn you that if you’re looking for something sweet, this isn’t that. If you’re eating no-sweetener-Paleo, they taste pretty good.)
Pear Oatmeal Cupcakes
adapted from an adapted recipe by Holly M. Miller
3 ripe pears, cored, peeled, and mashed
1 cup coconut milk
2 eggs
1 tablespoon baking powder
3 cups Old Fashion or Rolled Oats
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/4 cup or so raisins
Preheat oven to 375 degrees.
Mix all ingredients except the raisins together, and let sit for five minutes.
Grease muffin pan
Add raisins to batter
Divide batter into muffin cups (my batch made 16, cups should be almost full).
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch
Cool and remove from pan.
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(c) 2016 Leighann Marquiss