Pear & Ginger Muffins (Paleo, Vegan)

These miniature Pear & Ginger Muffins are a light, healthy snack to enjoy with a hot cup of tea or your morning coffee.  They are low in sugar, gluten free, Paleo and Vegan.  Better yet, they’re made with fresh, ripe pears, ground ginger and grain free flour.

Pears are such an underrated fall fruit.  Pumpkin, squash and apples seem to get all the exposure when it comes to fall baking.  But let me tell you – pears need to be part of the spotlight too!

These healthy pear muffins are only sweetened with fresh, ripe pears.  In addition, they are flavored with simple spices such as ground ginger, cinnamon and salt.  These Vegan pear muffins are oil free, but still soft, moist and full of flavor.

Best Pears For Making Muffins

There are many pear varieties, but I have a few favorites for making muffins with.  These particular muffins are made with Bartlett Pears.  Which, is my top choice because they are soft and juicy when ripe and extra sweet.  Therefore, mash easily and are sweet enough to flavor these muffins without any added sugar or sweetener.

However, a few other pear varieties would work well in this recipe.  Such as: Anjou pears (both green and red), Comice, and Starkrimson.  The most important factors when choosing pears for this recipe are that they soft and sweet when ripe.

Ingredients in Pear & Ginger Muffins

These gluten free, Vegan muffins contain 7 simple ingredients:

• fresh, ripe pears
• tahini
• Paleo Baking Flour
• baking powder
• ground ginger
• cinnamon
• salt

Pears

Although many pear varieties will work, my number one recommendation is Bartlett Pears.  Make sure to use ones that are fresh and ripe (extra ripe works too).  The pears are not only used to flavor these mini muffins, but also act as a sweetener.  For extra sweetness, add a tablespoon of honey or maple syrup.

Tahini

Since these pear muffins don’t contain any oil, tahini is a must!  Or, any nut/seed butter.  Personally, I love the taste of the tahini with the pear, ginger and cinnamon.  But this ingredient can be replace with any nut or seed butter.

Paleo Baking Flour

The grain-free flour used in this recipe is Paleo Baking Flour.  Any gluten free baking mix should work.  But, my recommendation for substituting the Paleo baking flour is: 1/2 cup blanched almond flour + 4 Tbsp tapioca flour + 2 Tbsp coconut flour.  I have found this mix of ingredients to bake the same as if I was using Paleo Baking Flour.

How to Make Pear & Ginger Muffins

These muffins were made in a food processor.  However, a high powered blender may be used instead.  Another option is to mash the pear with a fork and mix the batter in one bowl.  Just note, the batter won’t turn out quite as smooth. 

First, wash, remove the core and chop the pears.  There is no need to remove the skin.  Add the chopped pear to the food processor and blend.

Add in all remaining ingredients and blend.  Pour the batter into a mini muffin pan.  I used a silicone muffin pan.  If using a stainless steel or non-stick pan then be sure to line it with silicone muffin liners or paper cups.

Next, place the muffins in the oven and bake at 350 degrees for 30-35 minutes.  After baking, remove the muffins from the pan and cool on a cooling rack to room temperature.  These muffins are best stored in the fridge, but also last well stored in the freezer.

I recommend keeping these muffins mini.  However, if you decide to make “normal” sized muffins the baking time will increase quite a bit.

More Paleo and Vegan Muffin Recipes

I have a large selection of Paleo muffins.  But, for more Paleo and Vegan muffin recipes, check out these posts:

• Mini Banana Muffins
• Pumpkin Plantain Muffins
• Mini Chocolate Muffins

Enjoy!

Print