Vegan Gluten-Free Pear Muffins

These vegan, gluten-free pear muffins with ginger are moist and delicious with juicy chunks of pear, fresh ginger and crystallized ginger. They are perfect for breakfast, dessert or snack. 

Vegan Gluten-Free Pear Muffins

Vegan Gluten-Free Pear Muffins On a white plate

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

If you haven't tried the combination of pear and ginger in a recipe then you have to try this perfect matrimony in these pear muffins. Since making my pear ginger green smoothie recipe, I have been wanting to make more recipes with this flavorful combo. 

The mild sweet taste of pear and the bold ginger makes these muffins a hit, my son Daevyd had 2 muffins. I used powdered ginger, freshly grated ginger and crystallized ginger. 

If using crystallized ginger,  you can reduce sugar to 3/4 cup.  These healthy muffins are also freezer friendly. 

Ingredients for vegan-gluten-free pear muffins in a bowl with chopped pear, almond milk

How To Make Vegan Gluten-Free Pear Muffins

To make these muffins, combine all the dry ingredients in a large bowl,

I love to use Krusteaz all-purpose gluten-free flour blend because it is the best store-bought blend that I have used so far. It behaves like regular all-purpose flour, the taste and texture are amazing, I even used it to make Jamaican dumplings successfully. 

The almond flour is important to give that nice fine texture in your muffins.

Mix the wet ingredients plus the grated ginger and add it to the dry ingredients stirring until the batter is smooth. Stir in the chopped pear and crystallized ginger. 

The first batch I made I used crystallized ginger and the second batch I made I omitted them. Although they both tasted great the ones with the crystallized ginger were definitely amazing!

Make sure to oil the muffin pan or add liners and spray them or brush them with oil or else your batter will stick to the liners. Scoop batter in prepared muffin pans, using a 1/4 cup measuring cup or an ice cream scoop.

Bake in a preheated oven for about 30-35 or until a toothpick inserted in the center comes out clean.

Other Vegan Gluten-Free Breakfast Recipes To Try

If you make these ginger pear muffins, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

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Categories

Courses: ,
Cuisine:

Nutrition

Energy:
1 kcal / 4 kJ
Fat:
6 g
Protein:
2 g
Carbohydrate:
2 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
35 min
Ready in:
45 min
For:
12 Servings

Ingredients

Instructions

  1. Preheat oven 350 degrees. Line a standard muffin pan with 12 paper liners and spray or brush with oil. Set aside.
  2. Combine all-purpose gluten-free flour, almond flour, cane sugar, baking powder, ginger and salt in a large bowl. In a medium bowl, mix almond milk, coconut oil, and ginger. Mix both dry and wet ingredients together until batter is smooth. Stir in the pear chunks and crystallized ginger.
  3. Using a 1/4 cup measuring cup or ice-cream scoop. Scoop batter into each of the 12 muffin cups and bake for 30-35 minutes. Ready when tops spring back with gentle pressure or until a toothpick inserted in the center comes out clean.
  4. Cool muffins in pan on a wire rack for about 10 minutes then remove from pan. They are delicious served warm or completely cool.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Pongodhall
    January 26, 2019

    Lovely.
    And, I forgot to tell you that your recipes are lovely

    • Michelle Blackwood
      January 26, 2019

      Thank you Pongodhall, I’m happy you enjoy them.