Bursting with ginger and pear flavor, these moist paleo muffins are amazing! Perfect for breakfast, brunch, or a snack!
This is one of my favorite recipes. Oh my they are good. If you're a fan of ginger, these paleo ginger pear muffins are for you! They are wonderful for breakfast, brunch, or a snack any time of day!
These are also quite simple to make. The steps don't require a lot of explanation, but there are some items to note.
An important ingredient in ginger pear muffins is the ginger! It must be fresh, as powdered ginger just will not do. Fresh ginger gives the most wonderful flavor. Grating it so that it is fine is also very key. You don't want big chunks as that won't be fun for the palette! And the chunks are what the pear is for.
The type of pear isn't too important for recipe, as any will work. Make sure they are ripe but not overripe. Overripe pears could result in too much moisture and be a little mushy.
How to Make Paleo Ginger Pear Muffins
The first step is to prepare the pears and ginger. First peel the pears, then chop into small pieces that are about 1/4" big. It's best to not have really large chunks.
Then grate a chunk of fresh ginger to get a tablespoon worth. You can try to finely chop it, but it must be very fine, leaving no large chunks that could make the muffin a little bitter.
Then measure and combine the dry ingredients. It's best to whisk the dry ingredients so there are no clumps.
Create a hole in the dry ingredients, then measure and add all the wet ingredients. Whisk the center of the wet ingredients, then work your way out to the dry. Mix until just incorporated.
Finally, add in the chopped pear and ginger.
Pour the batter into a prepared muffin pan. Bake for 5 minutes at 400, then turn the heat to 350 and bake another 13-15 minutes. It's best to check at 13 minutes so as to not overbake.
Remove from the oven and let cool in the pan for 5-10 minutes. Then remove each muffin from the pan and let finish cooling on a cooling rack.
Muffins are ready to serve when cooled. Savor each bite and taste the wonderful flavors! Enjoy!
Paleo ginger pear muffins can be stored in a loosely covered container at room temperature for up to 2 days. They will soften with time.
Refrigerator-muffins can be stored in a container for up to 1 week in the refrigerator.
Freezer-muffins can be stored in a freezer safe container in the freezer for up to 2 months.
Paleo Ginger Pear Muffins
- 1 12 cup muffin pan
- 1 1/2 cups pear, chopped in 1/4" pieces about 2 pears
- 1 tbsp fresh ginger, grated
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/4 cup unsweetened almond milk
- 2 tbsp avocado oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Preheat the oven to 400°F. Place cupcake liners in the muffin pan. (Alternatively you can oil the muffin pan with a paleo approved oil.)
- Peel the pears, then chop into 1/4" cubes. Grate fresh ginger.
- Whisk together the dry ingredients - almond flour, arrowroot flour, coconut sugar, baking powder, baking soda, and sea salt in a medium sized bowl. Break up any clumps.
- Create a well in the middle. Add the wet ingredients - eggs, unsweetened almond milk, avocado oil, maple syrup, vanilla extract, and apple cider vinegar. Start whisking the wet ingredients in the center and work your way out to incorporate the dry.
- Add in the pear chunks and grated ginger.
- Scoop batter into each muffin liner, evenly distributing among the 12 cups.
- Place muffin pan in the oven and set the timer for 5 minutes. After 5 minutes, reduce heat to 350 and bake for another 13-15 minutes until the muffins are browned on top. It's best to check them after 13 minutes.
- When muffins have browned on top, remove from the oven and place the pan on a cooling rack. Let sit for 5 to 10 minutes, then remove the muffins from the tin and place individually on the cooling rack. Let cool completely.
- To store, place in a container with a loose top at room temperature for up to 2 days. They will likely get softer over time. Muffins can also be stored in a container in the refrigerator for up to 1 week or in a freezer safe container in the freezer for up to 2 months.