As a mom of two children with Celiac, I am constantly working on creating yummy gluten free snacks to send to school. My daughter is currently in 1st grade and although she knows her snacks are different because they are gluten free, I don’t want her to feel deprived at all so I try to recreate the kinds of snacks her friends are bringing too. (It doesn’t hurt that I am a cake decorator and her baked goods sometimes look better than their gluten-ed counterparts!). I also work part time and am a mom of four, so convenience is key when it comes to baking for my family and for school snacks. I created this recipe with busy moms in mind and cheated by using jarred baby food. Don’t let the baby food scare you off! It sneaks fruits into the muffin, involves no preparation for Mom, and kids love the flavor. I bake batches of muffins on the weekends and freeze them individually in saran wrap. We pop them out of the freezer in the morning and into my daughters lunch bag, by the time recess rolls around they are perfectly thawed and delicious.

Mango Pear Muffins with Cinnamon Streusel Topping
For the muffins:
2 eggs
2 jars Earth’s Best Organic Pears and Mango Baby Food (
1 Cup Better Batter Gluten Free All Purpose Flour
3/4 Cup Sugar
1/2 Cup Applesauce (I used one applesauce cup, the individually wrapped ones my daughter takes for snack)
1 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
For the Streusel:
4 Tablespoons Margarine, cold, cut into cubes
2 Tablespoons Brown Sugar
2 Tablespoons Sugar
1 1/2 Teaspoons Cinnamon
1/2 Cup Better Batter Gluten Free All Purpose Flour.
Preheat oven to 350. Prepare a 12 Cup muffin pan with paper liners, or a 24 cup mini muffin pan.
In a large bowl, mix all ingredients until just combined. Pour the batter in to muffin cups (fill about 3/4 full).
Prepare streusel: Combine all streusel ingredients in a mini chop processor and pulse until coarse crumbs appear. Alternatively you may mix the crumbs by hand, but using a mini chopper or mini processor will create perfectly even streusel crumbs.
Evenly divide streusel over muffin tops.
Bake for 25 min (or until a tester comes out clean).
Libby Weiss is a mom, cake decorator, and all around nice gal who does custom confectionary in Ontario, Canada. You can find more about her favorites, recipes, cakes, photography, and contact information at