{"id":9711,"date":"2026-05-17T08:00:03","date_gmt":"2026-05-17T06:00:03","guid":{"rendered":"https:\/\/www.cookingformybaby.com\/en\/?p=9711"},"modified":"2026-05-22T10:18:38","modified_gmt":"2026-05-22T08:18:38","slug":"pear-almond-muffins-baby","status":"publish","type":"post","link":"https:\/\/www.cookingformybaby.com\/en\/pear-almond-muffins-baby\/","title":{"rendered":"Pear Almond Muffins for Baby and the Whole Family"},"content":{"rendered":"

Today, we\u2019re making very simple pear almond muffin cakes<\/strong>, perfect for baby\u2019s snack<\/strong>\u2026 and for the rest of the family too! The idea: a very soft base, with no added sugar (we rely only on the natural sweetness of the pear and applesauce), plus a little almond flour for an extra tender texture. You\u2019ll see, they are absolutely EXCEPTIONAL!<\/p>\n

These little cakes come together in just a few minutes<\/strong>, with pantry-friendly ingredients: a very ripe pear, applesauce, an egg, a little flour, and almond flour. Mix everything in one bowl, pour into muffin molds, and let the oven do the rest. It\u2019s exactly the kind of \u201cquick snack\u201d recipe you can make while baby plays right next to you.<\/p>\n

With their tender, soft texture, these muffins can be offered from 9 months<\/strong>, in small portions, to a baby who is already comfortable with soft pieces (always under your supervision, of course). They\u2019re also perfect for older kids to take to school or for a weekend snack!<\/p>\n

Ingredients<\/h2>\n

For about 6 muffins<\/strong>:<\/p>\n

    \n
  • 1\/2 large ripe pear (about 3.2 oz \/ 90 g flesh once peeled)<\/em><\/li>\n
  • 1 egg<\/li>\n
  • 3 tablespoons applesauce (40 g, no added sugar)<\/li>\n
  • 1\/3 cup all-purpose flour (40 g)<\/li>\n
  • 1\/3 cup almond flour (30 g)<\/li>\n
  • 2 teaspoons neutral oil (10 g; sunflower, canola, etc.) or melted butter (except for babies with CMPA)<\/li>\n
  • 1\/2 teaspoon baking powder or baking soda<\/li>\n<\/ul>\n

    Recipe Steps<\/h2>\n

    1. Prepare the pear<\/h4>\n

    Start with the pear: wash it, peel it, remove the core and seeds, then cut the flesh into small pieces.<\/p>\n

    You can set aside a small handful of diced pear to place on top of the muffins, and use the rest in the batter (in pieces or lightly mashed for an even softer texture).<\/p>\n

    \"Pear
    Pear cut into small pieces<\/figcaption><\/figure>\n

    2. Mix the \u201cwet\u201d ingredients<\/h4>\n

    In a mixing bowl, add: the egg, applesauce, and oil (or melted butter).<\/p>\n

    \"Egg,
    Egg, applesauce, and butter for baby muffin batter<\/figcaption><\/figure>\n

    Whisk until the mixture is smooth and well combined.<\/p>\n

    3. Add the dry ingredients<\/h4>\n

    In the same bowl, add: the flour, almond flour, and baking powder or food-grade baking soda.<\/p>\n

    \"Adding
    Adding the dry ingredients<\/figcaption><\/figure>\n

    Mix.<\/p>\n

    Then add the pear pieces (or the lightly mashed pear) and gently mix to distribute them evenly throughout the batter.<\/p>\n

    \"Adding
    Adding pear pieces to the muffin batter<\/figcaption><\/figure>\n

    4. Bake the pear almond muffins<\/h4>\n

    Preheat the oven to 350\u00b0F (180\u00b0C)<\/strong> (convection\/fan if possible).<\/p>\n

    Prepare your muffin molds: lightly grease or butter them if needed, divide the batter among the molds, and add a few small pear cubes on top of each muffin for a soft, pretty finish.<\/p>\n

    Bake for about 15 to 17 minutes<\/strong>. The muffins should be lightly golden and spring back gently when touched.<\/p>\n

    Let them cool until just warm before unmolding and offering to baby.<\/p>\n

    Enjoy your meal, baby!<\/p>\n

    \"Soft
    Soft muffin texture<\/figcaption><\/figure>\n

    Storage<\/h2>\n

    At room temperature<\/strong>:
    1 day in an airtight container, away from heat.<\/p>\n

    In the refrigerator<\/strong>:
    2 to 3 days in a tightly closed container. The muffins stay soft, and you can let them come back to room temperature before serving.<\/p>\n

    In the freezer<\/strong>:
    You can freeze the muffins individually, well wrapped, for about 1 month<\/strong>.
    Let them thaw in the refrigerator, then warm them slightly in the oven at a very low temperature or for a few seconds in the microwave.<\/p>\n

    Frequently Asked Questions<\/h2>\n
    \n
    \n
    \n

    From what age can I offer these muffins to baby?<\/h3>\n
    \n

    You can offer these little cakes from 9 months<\/strong>, to a baby who is already comfortable with soft pieces, in a very small portion<\/strong> and always under your supervision. Start with a small crumbled piece on the plate to check that the texture works well. For smaller eaters, it\u2019s better to keep this recipe for after 10\/12 months<\/strong>.<\/p>\n<\/div>\n<\/div>\n

    \n

    Can I remove or replace the almond flour?<\/h3>\n
    \n

    Yes, if your child is allergic<\/strong> to tree nuts or if you prefer not to use them, you can:
    replace the 1\/3 cup almond flour (30 g)<\/strong> with an extra 3 tablespoons flour (20 g)<\/strong> + 2 teaspoons more applesauce (10 g),
    or use hazelnut flour<\/strong> for children who tolerate tree nuts well (ideally after medical advice).
    The texture will be slightly different, but the muffins will still be wonderfully soft thanks to the pear!<\/p>\n<\/div>\n<\/div>\n

    \n

    Can I use another variety of pear?<\/h3>\n
    \n

    Yes, almost any very ripe, juicy pear works well: Conference, Bartlett, Comice\u2026<\/strong>
    The important thing is that the pear is very soft and melting<\/strong> so it blends nicely into the batter.<\/p>\n<\/div>\n<\/div>\n

    \n

    Can I sweeten the recipe a little?<\/h3>\n
    \n

    For babies, it\u2019s best to keep this as a no-added-sugar<\/strong> recipe (apart from the naturally occurring sugars in the fruit and applesauce).
    For adults or older children, you can add:
    1 to 2 teaspoons honey (from 12 months) or agave syrup to the batter<\/strong>, or a tiny drizzle on the muffin when serving.
    For the baby version, keep the recipe as is\u2014you\u2019ll see, it\u2019s already perfect thanks to the pear and applesauce!<\/p>\n<\/div>\n<\/div>\n

    \n

    Can these muffins be served for breakfast?<\/h3>\n
    \n

    Yes, for older children, these muffins can also be offered occasionally for breakfast<\/strong>, with a fresh fruit and a dairy product suitable for your child\u2019s age. For babies aged 9\/12 months, it\u2019s better to keep them for snack time<\/strong>, alongside milk.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Today, we\u2019re making very simple pear almond muffin cakes, perfect for baby\u2019s snack\u2026 and for the rest of the family too!<\/p>\n","protected":false},"author":1,"featured_media":9712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[49,175,261,250,338,199,293,554,51,328,330,69,79,327,326,342,329],"tags":[119,422],"class_list":["post-9711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-age","category-10-months","category-11-months","category-12-months","category-18-months","category-9-months","category-baby-food-recipes","category-muffins","category-ingredient","category-meal-type","category-almond","category-apple","category-fruit","category-snack","category-biscuit-cake","category-dairy-free","category-sweet","tag-cake","tag-dairy-free"],"_links":{"self":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/9711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/comments?post=9711"}],"version-history":[{"count":1,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/9711\/revisions"}],"predecessor-version":[{"id":9713,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/9711\/revisions\/9713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/media\/9712"}],"wp:attachment":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/media?parent=9711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/categories?post=9711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/tags?post=9711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}