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–+ servings
Paleo Ginger Pear Muffins served on a cutting board
Slice of Paleo

Paleo Ginger Pear Muffins

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

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

Equipment

  • 1 12 cup muffin pan

Method
 

  1. 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.)
  2. Peel the pears, then chop into 1/4" cubes. Grate fresh ginger.
  3. 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.
  4. 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.
  5. Add in the pear chunks and grated ginger.
  6. Scoop batter into each muffin liner, evenly distributing among the 12 cups.
  7. 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.
  8. 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.
  9. 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
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