Upside-Down Pear Crumble Muffins 🍐

Can't decide between the soft sweetness of a cake or the comfort of a spiced crumble? Well, let me introduce you to your solution...

As the days get colder, there’s nothing better than filling the kitchen with the smell of warm spices and fruit. These muffins are just the thing — cosy, wholesome, and naturally sweet. Made without gluten or refined sugar, they’re a bake you can feel good about enjoying any time of day.

A Soft and fluffy cake base with juicy cinnamon pears in the middle and a golden oat crumble on top, they work beautifully for breakfast, a mid-afternoon snack, or even as a light dessert with yoghurt.

Ingredients (makes 12 muffins)

Cake base

135 g gluten-free oat flour

50 g ground almonds

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 large egg

80 ml olive oil

65 g coconut sugar

45 g yoghurt

1 tsp vanilla extract

Pear middle

2 ripe pears, peeled and thinly sliced

1 tsp cinnamon

2 tsp maple syrup

Crumble top

25 g gluten-free oats

15 g ground almonds

10 g gluten-free oat flour

25 g coconut sugar

25 g coconut oil (solid but scoopable)

Pinch of cinnamon

Method

1. Preheat the oven to 180 °C (fan). Line a 12-cup muffin tin with lightly greased muffin cases.

2. Mix the crumble ingredients in a bowl and set aside.

3. Lay the pear slices on a paper-towel-lined plate and gently blot to remove excess juice. Toss with maple syrup and cinnamon.

4. In a bowl, whisk together the egg, olive oil, coconut sugar, yoghurt, and vanilla. In a separate bowl, combine the oat flour, ground almonds, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until just combined.

5. Divide the batter evenly between the muffin cups. Arrange the pear slices on top, then sprinkle with the crumble.

6. Bake for 20–25 minutes, until golden and a knife comes out clean.

7. Cool in the tin for 5 minutes before transferring to a wire rack.

Why you’ll love these muffins

🌾 Gluten-free – made with oat and almond flour, there isn't any need for special gluten-free flours, so these are perfect if you're looking to bake for a loved one or are low on store cupboard ingredients.

🍐 Naturally sweetened – with coconut sugar, maple syrup, and pears, you can easily adapt the quantities to suit your taste buds.

🍂 Perfect for autumn – warm, spiced, and comforting, leaving the house smelling amazing.

☕ Versatile – enjoy for a quick breakfast, an easy snack, or a cosy dessert.

Variations

🍎 Use apples, peaches, or plums instead of pears.

🌰 Add nuts, seeds, or dark chocolate chips for extra texture and flavour.

🌿 Try different spices like nutmeg, cardamom, or ginger.

Storage

Room temperature: Store in an Airtight container for 2–3 days.

Fridge: Store for up to 5 days, reheat gently before serving.

Freezer: Wrap individually and freeze for up to 2 months.

Allergy-friendly notes

Gluten-free: Just make sure you are using certified gluten-free oats, and you are good to go.

Dairy-free: Swap yoghurt for a plant-based alternative.

Nut-free: Replace ground almonds with sunflower seed flour or more oat flour.

Egg-free: Use a flax egg (1 tbsp flaxseed + 3 tbsp water).

Note on Oats & Oat Flour

For the best texture in these muffins, use fine oat flour rather than coarse or rolled oats. You can either buy pre-ground fine oat flour or blitz certified gluten-free rolled oats in a food processor until smooth.

Make sure to use certified gluten-free oats, as regular oats can sometimes be contaminated with gluten during processing. This ensures the muffins stay safe for anyone avoiding gluten.

These muffins are a perfect cosy bake — comforting, spiced, and naturally sweet. If you’d like to keep up with what I’m baking, check out my Instagram @rubysgfkitchen for more seasonal treats and recipes.

Happy Baking,

Ruby X

Tripple layer brownie

No-Bake Layered Date Brownies (Brownie Base, Date Caramel, Chia Jam & Chocolate Top)

These No-Bake Layered Date Brownies are a perfect combination of indulgence and nourishment. They start with a rich, fudgy brownie base made from oats, nut butter, and naturally sweet Medjool dates, then get topped with silky date caramel, bright chia jam, and a glossy chocolate layer. Best of all — no oven needed. You can make them ahead, and enjoy a slice whenever you need a little pick-me-up.

These brownies tick every box — naturally sweetened, rich and satisfying, packed with wholesome ingredients, and free from refined sugar. Each layer adds a different kind of joy: fudgy brownie, silky caramel, tangy berry jam, and crisp chocolate. They’re the perfect make-ahead treat for busy weeks, celebrations, or simply keeping a stash in the freezer for when you need something sweet but nourishing.

Ingredients

For the brownie base:

• 250g Medjool dates, pitted

• 150g Gluten-free oats

• 100g Nut butter

• 2 tbsp Chia seeds (optional)

• 1 tsp Vanilla extract

• Pinch of salt

• 2 tbsp Cocoa powder

  
  

For the date caramel layer:

• 150g Medjool dates, pitted

• 2 tbsp Almond butter

• 1 tbsp Water (add more if needed)

• Pinch of salt

  
  

For the chia jam layer:

• 100g Mixed berries (fresh or frozen)

• 1 tbsp Chia seeds

• Optional: 1 tsp maple syrup or honey

  
  

For the chocolate topping:

• 60g Coconut oil

• 40g Cocoa powder

• 2–3 tbsp Maple syrup or honey

  
  

Method

1. Soak the dates:

• Place all the dates in one bowl.

• Cover with hot water and soak for 10 minutes.

• Drain thoroughly and separate into 250g for the brownie base and 150g for the caramel layer.

  
  

2. Make oat flour:

• Blend rolled oats in a food processor or blender until finely ground.

  
  

3. Make the brownie base:

• Blend the 250g soaked dates, and then add oat flour, nut butter, chia or flax seeds (if using), vanilla extract, cocoa powder and salt and blend again until a sticky dough forms.

• Press evenly into a lined brownie pan.

• Put it in the freezer while you prepare the caramel.

  
  

4. Make the date caramel layer:

• Blend the 150g soaked dates, almond butter, water, and salt until smooth and spreadable.

• Spread caramel evenly over the brownie base layer.

• Put it in the freezer while you prepare the chia jam.

  
  

5. Make the chia jam layer:

• Heat berries in a small pan until soft, then mash lightly.

• Stir in chia seeds and optional sweetener.

• Cool to thicken before spreading jam evenly over the caramel layer.

• Put in the freezer while you prepare the chocolate topping.

  
  

6. Make the chocolate topping:

• Melt coconut oil gently.

• Whisk in cocoa powder and syrup until smooth.

• Pour over chilled layers and spread evenly.

• Freeze for at least 2-3 hours until firm.

  
  

7. Serve:

• Cut into squares and store in the freezer.

• Let it soften a few minutes before serving if it is too firm.

  
  

Versatility

One of the best things about this recipe is how easy it is to customise it to your taste (or what you have in your cupboard). Here are a few ideas:

• Nut butter swap: Use peanut butter for a classic combo, almond butter for a mild, toasty flavour, or sunflower seed butter for a nut-free option.

• Flavour twist: Add cinnamon or mixed spice to the brownie base for extra warmth, or stir orange zest into the chocolate topping for a citrus kick.

• Fruit variety: Try raspberries, blackberries, cherries, or even mango in the chia jam.

• Topping fun: Sprinkle crushed nuts, toasted coconut, or freeze-dried fruit over the chocolate before it sets.

• Texture change: Add chopped nuts or cacao nibs into the brownie base for crunch.

  
  

Allergy & Dietary Adaptations

• Nut-free: Swap nut butter for a seed butter in all layers.

• Vegan: Use maple syrup instead of honey.

• Coconut-free: Replace coconut oil with dairy-free butter or a neutral oil (note: texture of topping may differ).

Each bite of these no-bake layered date brownies takes you through soft, rich brownie, smooth caramel, bright berry jam, and a crisp chocolate top — a perfect little journey of flavours and textures in every square.

Happy Baking,

Ruby x

Spiced honey nut muffins

Honey, Nuts & Blueberry Muffins — Gluten-Free & Dairy-Free Option

Inspired by my dad’s favourite cupboard combo

This recipe was inspired by something my dad loves — honey with nuts. He’s kept a jar of it in the kitchen since discovering it, the kind you drizzle over toast or sneak straight from the spoon. Sticky, golden, and full of crunch. These muffins take that flavour and wrap it up in a soft, gently spiced bake with juicy blueberries and toasted nuts in every bite. They’re naturally gluten-free, super cosy, and perfect with a cup of tea.

🧁 You’ll need (makes 15 muffins):

• 230g honey

• 180g brown sugar

• 175g butter

• 70g rice flour + 280g gluten-free plain flour

• 1 tsp xanthan gum

• 1 tsp baking soda

• 1½ tsp ground ginger

• 1 tsp mixed spice

• 1 egg, beaten

• 135ml milk

• 100g chopped nuts (e.g. walnuts, pecans, hazelnuts)

• 150g fresh or frozen blueberries, tossed in 1 tbsp flour

• Optional toppings: extra chopped nuts or a sprinkle of brown sugar

  
  

👩‍🍳 Method:

1. Preheat & Prep Preheat oven to 170°C fan and line a 12-hole muffin tin with paper cases.

2. Melt the wet ingredients in a saucepan over a low heat. Melt together the honey, brown sugar, and butter until smooth. Stir well and let cool slightly.

3. Mix the dry ingredients in a large bowl, sift together the gluten-free flours, xanthan gum, baking soda, ground ginger, and mixed spice.

4. Combine, stir the milk into the cooled honey mixture. Pour into the dry ingredients with the beaten egg. Mix gently until just combined — don’t overmix.

5. Fold in the toasted chopped nuts, then gently stir in the floured blueberries.

6. Spoon the batter evenly into the cases. Top each with a pinch of brown sugar or a few extra chopped nuts if you like. Bake for 20–25 minutes, or until golden and a skewer comes out clean.

7. Cool down, let the muffins cool in the tray for 10–15 minutes, then transfer to a wire rack to cool completely (or eat one warm — highly recommended).

🌱 Allergy-Friendly Swaps

These muffins are already gluten-free and easy to adjust if you’re baking for different dietary needs:

• Dairy-Free: Swap the butter for a good-quality dairy-free block (not margarine), and use plant-based milk — oat or almond work beautifully.

  
  

• Nut-Free: Leave out the chopped nuts or replace them with toasted seeds like sunflower or pumpkin for crunch without the allergens.

  
  

• Lower Sugar or Refined Sugar-Free: Reduce the brown sugar to 150g, or swap it for coconut sugar for a more natural sweetness.

  
  

✨ Optional Add-Ins & Twists

There’s lots of room to play with flavour and texture in this recipe. Here are some of my favourite tweaks:

• Fruit swaps: Raspberries, blackberries, or dried fruits like figs, dates, or apricots

  
  

• Flavour boosts: A teaspoon of vanilla, zest of an orange or lemon, or a pinch of cardamom or nutmeg

  
  

• Texture toppers: Sprinkle with coconut flakes, or demerara sugar for crunch, or add chocolate chips if you’re feeling indulgent

  
  

🧊 Can I freeze them?

Yes! These muffins freeze beautifully once baked. Let them cool completely, then pop them into an airtight container or freezer bag. Defrost at room temperature or warm gently in the oven or microwave for that just-baked feel.

I hope these make it into your weekend baking — they’re soft, fragrant, and just sweet enough. If you give them a try, I’d love to see! Tag me on Instagram @rubysgfkitchen so I can admire your batch 💫

With love,

Ruby x