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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! 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Bunny

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees F. Line two muffin trays with paper liners and set aside.
  2. In a medium bowl, mix together both flours, coconut sugar, baking soda, ginger, cloves, cinnamon, nutmeg and salt until completely combined. 
  3. In a large bowl, whisk together flax-eggs, maple syrup, coconut oil, almond milk, vanilla extract and almond extract until combined.
  4. Add wet ingredients to dry ingredients and mix thoroughly. Then add the chopped pears and the nuts. Mix to combine. 
  5. Scoop batter evenly into muffin tins so they're 3/4 of the way filled.
  6. Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Let cool slightly before serving and enjoy!!!

Recipe Notes

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.