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Paleo Ginger Pear Muffins served on a cutting board

Paleo Ginger Pear Muffins

Bursting with ginger and pear flavor, these moist paleo muffins are amazing! Perfect for breakfast, brunch, or a snack!
Slice of Paleo
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Prep Time 15 minutes
Cook Time 20 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 12
Calories 180 kcal

Equipment

  • 1 12 cup muffin pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 27mgSodium: 178mgPotassium: 41mgFiber: 2gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 75mgIron: 1mg
Keyword ginger pear muffins, muffins, paleo muffins
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