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.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: vegan gluten free pear muffins

Prep Time: 10

Cook Time: 25

Servings: muffins

Calories: 227kcal

Equipment

1 baking pan

Ingredients

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)

Instructions

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.

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