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+1/2 cup chopped)
1/4 cup tahini
1 tsp vanilla extract
1/2 cup Paleo Baking Flour, packed (100g)*
1 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt

Instructions

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

Notes

*May substitute Paleo Baking Flour with: 1/2 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