There’s something about that first hint of frost in the air that makes me want to reach for a chenille throw and curl up with a cup of coffee and a warm muffin. With warming spices and fall fruit, these Ginger Pear Muffins are perfect for a crisp fall morning.
Pear-Fect Almond Flour Muffins
I love working with almond flour, but its high moisture level can make recipes with fruit tricky. I made these Ginger Pear Muffins multiple times to make sure they came out perfect consistently. Here are some pro tips:
The recipe calls for 3/4 c of pear for a reason. Do NOT cut up a pear and add it without measuring. Your muffins could end up either too dry or completely soggy.
Pay attention to the size of your pear pieces. Too big and the flavor won’t be consistent, too small and your muffins will be soggy.
Firmer pear varieties – like Bosc – are best for this recipe. However, I also made a few batches with Bartlett and loved their sweetness. Just be sure they aren’t overly ripe, or the juices will ruin your muffins.
Pear-fectly Gingery Muffins
Ginger is one of my favorite spices to work with because of its spicy-sweetness and stomach-soothing properties. I brought its flavor forward in my Ginger Pear Muffins by doubling down with both ground and fresh ginger. I buy the latter in bulk and freeze it. Not only does it keep this way for months, but I find it easier to peel and grate. No more mushy messes on the microplane grater! Just beautiful little flakes of gingery goodness!
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Paleo Ginger Pear Muffins
Craving a pear-fect fall treat? Look no further than these cozy + flavorful gluten-free muffins!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 12–16 1x
- 1 3/4 c blanched almond flour
- 4 tbsp coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 c date sugar
- 1/3 c coconut sugar
- 1 tsp ground ginger
- 1 tbsp peeled and grated fresh ginger
- 2 eggs
- 3/4 c nut milk
- 6 tbsp melted coconut oil
- 3/4 c diced pear, cut into 1/4 in pieces
- Position a rack in the center of the oven and preheat to 450 F. Line a muffin tin with paper liners.
- In a bowl, combine the almond and coconut flours, baking powder, salt, date and coconut sugars, and ground and fresh gingers. Mix thoroughly and set aside.
- In a separate bowl, whisk together the eggs, nut milk, and coconut oil.
- Pour over the try ingredients and stir until uniform in texture.
- Fold in the pear, taking care not to overmix.
- Scoop into lined muffin cups and bake for 5 minutes at 450. Then reduce heat and bake for another 15-20 min at 400.
- Let cool in the pan for 5 minutes before removing muffins to a wire rack.
- Serving Size: 12-16
- Calories: 283.36
- Sugar: 11.55 gm
- Sodium: 178.08 mg
- Fat: 21.10 gm
- Saturated Fat: 7.76 gm
- Carbohydrates: 18.92 gm
- Fiber: 3.21 gm
- Protein: 7.48 gm
- Cholesterol: 32.63