Preheat oven to 375F.

In a large bowl, combine celimix gluten-free flour, baking powder, salt, and butterscotch chips.

Create a well in the center of the dry ingredients.

In a medium bowl, mix arrowroot powder and warm water until combined.

Add vegetable oil and rice milk to the arrowroot mixture.

Incorporate pear pieces into the dry ingredients.

Add chopped peach and liquid ingredients to the dry ingredients.

Stir until just combined, ensuring no dry flour remains.

Spoon batter into a prepared muffin pan.

Bake for 28 minutes.

Let cool slightly and enjoy warm.