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Paleo Ginger Pear Muffins (Gluten Free, Vegan)

Sep 27, 2019 · 9 Comments

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These paleo ginger pear muffins are a light, healthy snack to enjoy with a hot cup of tea or your morning coffee.  They are the cutest mini muffins, only sweetened with pears and perfect for kids and toddlers.  This pear muffin recipe is paleo, vegan and gluten free.

top view of vegan pear muffins

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.

Recipe Highlights

Here's what you need to know about this easy pear muffins recipe:

  • paleo & vegan
  • grain free & gluten free
  • dairy free
  • egg free
  • no added sugar: only sweetened with ripe pears
  • oil free: recipe uses tahini
  • perfectly spiced: flavored with cinnamon, ginger, salt and vanilla
  • great for toddlers

This mini pear muffin recipe is easy to make and perfect for little ones. My kids enjoy them, especially when topped with nut butter or honey.

toddler grabbing a mini muffin

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.

stack of mini pear muffins

Ingredients in Pear & Ginger Muffins

These gluten free, Vegan muffins contain 8 simple ingredients:

  • fresh, ripe pears
  • tahini
  • vanilla extract
  • Paleo Baking Flour: or use a combination of almond flour, tapioca flour and coconut 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: ½ 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.

holding a pear muffin topped with tahini

How to Make Pear Muffins

I use a food processor to make these muffins, however, a high powered blender will work 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. Here's how to make these ginger pear muffins:

First, preheat your oven to 350 degrees F.

Wash the pears, remove the core and chop into bite-sized pieces.  There is no need to remove the skin.  Add the chopped pears to the food processor and blend until they have the texture of baby food.

Next, add the remaining ingredients to the food processor and blend until smooth. 

how-to-make-pear-mufins-in-a-food-processor

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. 

Storage

These muffins are best stored in the fridge, but also last well stored in the freezer. Place them in a sealed container or baggie, for up to one week in the fridge or one month in the freezer.

side view of pear muffins on wire cooling rack

Frequently Asked Questions

Can these muffin be made regular sized?

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

What is the best substitute for tahini?

The best substitute for tahini would be another drippy nut butter, like cashew butter.

Can I make these nut free pear muffins?

Yes! Make these nut free by substituting the almond flour for tigernut flour.

More Mini Paleo Vegan Muffin Recipes

I have a large selection of muffin recipes on the blog. For more easy mini muffin recipes, check these out:

vegan-banana-tahini-muffins

Banana Muffins

stack of two mini pumpkin muffins

Pumpkin Muffins

gluten-free-egg-free-carrot-muffins

Carrot Muffins

holding a muffin and showing the inside texture

Chocolate Muffins

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top view of vegan pear muffins

Paleo Ginger Pear Muffins (Gluten Free, Vegan)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 dozen 1x
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Description

Mini Paleo and Vegan muffins sweetened with fresh, ripe pears and flavored with ginger and cinnamon.


Ingredients

Scale
  • 250 g fresh, ripe pears (about 1+½ cup chopped)
  • ¼ cup tahini
  • 1 tsp vanilla extract
  • ½ cup Paleo Baking Flour, packed (100g)*
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash pears, remove core and chop.
  3. Place chopped pears in food processor and blend.
  4. Add in remaining ingredients and blend, stopping to scrape the sides every so often.
  5. Scoop batter into a mini muffin pan and bake at 350 degrees for 30-35 minutes.
  6. Remove from oven and cool on cooling rack to room temperature.
  7. Best stored in fridge up to one week.

Notes

*May substitute Paleo Baking Flour with: ½ cup blanched almond flour (50g) + 4 Tbsp tapioca flour (28g) + 2 Tbsp coconut flour (16g)  For a nut free version, use tigernut flour in place of the almond flour

Keywords: mini muffin recipe, paleo pear muffins, ginger pear muffins, pear muffin recipe, vegan pear muffins, vegan muffin recipe, tahini muffins, no added sugar muffins, sugar free pear muffins

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pear muffins pinterest image
« Collagen Chocolate Chip Cookies (Paleo, Gluten Free)
Coconut-Ginger Baked Brussels Sprouts »

Reader Interactions

Comments

  1. Bailey says

    October 05, 2019 at 8:10 pm

    I didn’t think these would work without a binder of some sorts. It they turned out perfectly! Eggs don’t agree with me so baking can be a bit of a struggle. Thanks for the recipe.

    Reply
    • Katie says

      October 06, 2019 at 7:47 am

      Hi Bailey! Thank you so much for sharing this! Baking without eggs IS tough and it's hard to find Paleo recipes that don't use them. I'm glad these turned out for you 🙂

      Reply
  2. C. Roth says

    October 08, 2020 at 1:04 pm

    Could I use oat flour as my Gluten Free flour mix??

    Reply
    • Katie says

      October 08, 2020 at 1:23 pm

      It might work, but I don't have much experience baking with oat flour so I can't guarantee anything.

      Reply
  3. Alexis Karlin says

    November 07, 2021 at 3:16 pm

    They wouldn’t cook through. Put them in longer and the ends were burnt. Still gooey in the middle.

    Reply
    • Katie says

      November 08, 2021 at 4:34 am

      Hi! Did you make them mini? They are supposed to be very moist. After fully cooling they firm up.

      Reply
  4. Katie says

    November 08, 2021 at 4:44 am

    This is one of my favorite mini muffin recipes! Hope you all love them!

    ★★★★★

    Reply
  5. Tammy says

    October 12, 2022 at 4:18 pm

    What did you drizzle your muffins with?

    Reply
    • Katie says

      October 13, 2022 at 6:34 am

      tahini

      Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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