Pear and ginger go hand in hand, especially in these Ginger Pear Muffins!!
These babies are everything you want in a muffin: moist, fluffy, flavorful, warm and satisfying.
They have juicy bites of pears, bits of pecans and warm notes of ginger, cinnamon, cloves and nutmeg.
They fall somewhere in between pumpkin bread and ginger bread; perfect fall treat!
Ginger Pear Muffins (V/GF)
These muffins are filled with juicy bites of pears, bits of pecans and warm notes of ginger, cinnamon, cloves and nutmeg. Perfect fall treat!
- 1 cup gluten free all purpose flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 flax-eggs *see notes
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup canned pears , chopped
- 1/2 cup pecans or walnuts , chopped
Preheat oven to 375 degrees F. Line two muffin trays with paper liners and set aside.
In a medium bowl, mix together both flours, coconut sugar, baking soda, ginger, cloves, cinnamon, nutmeg and salt until completely combined.
In a large bowl, whisk together flax-eggs, maple syrup, coconut oil, almond milk, vanilla extract and almond extract until combined.
Add wet ingredients to dry ingredients and mix thoroughly. Then add the chopped pears and the nuts. Mix to combine.
Scoop batter evenly into muffin tins so they're 3/4 of the way filled.
Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool slightly before serving and enjoy!!!
Notes: To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.