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.
