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.
These healthy pear muffins are vegan and gluten-free, they have the perfect texture and crumbs just like traditional muffins made with regular flour. They are great for breakfast, snack, or a great addition to your lunch pack.
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Vegan Gluten-Free Pear Muffins
The mildly sweet taste of pear and the bold ginger makes these pear 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 Pear Muffins
- All-Purpose Gluten-Free Flour – not all gluten-free flours are created equally, each brand uses a different blend of gluten-free flour. This recipe is quite forgiving therefor any gluten-free brand will work. You might just need to bake your muffins a little longer or less. I used Krusteaz Brand.
- Almond Flour – gives your muffin the soft fluffy crumb, You can purchase Almond Flour at your local health food store or from Amazon. Note, almond flour shouldn’t be confused with almond meal. Almond meal is the whole almond including its skin ground into flour. While almond flour is made by boiling the almonds, removing their skins, and grinding the pale beige flesh into flour. In some recipes they can be used interchangeably however, the meal will show up the speckled brown look in some dishes.
- Organic Cane Sugar – I used the Florida Crystals Organic Cane Sugar brand, you can substitute with coconut sugar.
- Baking Powder – I love to use Aluminum-Free Baking Powder.
- Ginger Powder, Fresh Ginger, Crystallized – blends well with pear. I’m using ginger powder, fresh ginger, and crystallized ginger. Great fall flavor.
- Salt – I use Himalayan Pink Salt but any sea salt will do.
- Almond Milk – any non-dairy milk will work, like soy, coconut, rice, hemp.
- Coconut Oil -adds extra moisture to your muffin, you can use any neutral tasting oil, you can substitute with apple sauce for an oil-free muffin.
- Pear – I use Bartlett because of its soft flesh.
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 to 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.
For the first batch, I made I used crystallized ginger, and for 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.
What Are The Best Pears To Use For Baking?
The best pears for baking are Bartlett, Anjou, Bosc, Concord. You want to choose a pear that isn’t too ripe so that it will hold up while baking.
How Long Does Pear Take To Ripen?
Pear takes about 4-5 days to ripen.
What Can I Substitute For Pears?
You can substitute apples, plums, persimmon in this recipe.
Can These Muffins Freeze Well
Cool your muffins completely and store them in a freezer-safe container with a tight-fitting lid or freezer bag for up to 3 months in the freezer.
To Reheat Muffins
Preheat oven 350, place them on a baking sheet, and bake for about 20 minutes.
Other Vegan Gluten-Free Breakfast Recipes To Try
- Strawberry Breakfast Cake
- Venezuelan Arepas
- Vegan Tator Tots
- Vegan Cauliflower Hash Browns
- Jamaican Cornmeal Porridge Bowl
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- Energy: 124 kcal / 518 kJ
- Fat: 6 g
- Protein: 2 g
- Carbs: 27 g
- Preparation: 10 min
- Cooking: 35 min
- Ready in: 45 min
- For: 12 Servings
- 1 1/2 cups all purpose gluten-free flour, (I used Krusteaz brand)
- 1 cup almond flour
- 1 cup organic cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon salt
- 1 1/4 cups almond milk
- 1/4 cup coconut oil, melted
- 1 tablespoon freshly grated ginger
- 1 cup pear, peeled, cored and chopped 1/4 inch dice
- 1/4 cup crystallized ginger, finely chopped (optional)
- Preheat oven 350 degrees. Line a standard muffin pan with 12 paper liners and spray or brush with oil. Set aside.
- 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.
- 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.
- Cool muffins in pan on a wire rack for about 10 minutes then remove from pan. They are delicious served warm or completely cool.