Pear and Ginger Muffins

pearmuffins

 

For me, anything spiced is an absolute dream: apple and cinnamon, chai lattes, fennel tea… especially when it reaches Autumn and Christmas is in sight. The key to fighting those sugary, comfort food cravings during the cold winter is to ensure you always have delicious, healthy snacks on hand. I love the versatility of muffins these when I make up a batch, as I can take them to work for 3pm tea time, share them with colleagues and friends during catch ups and occasions, and they also make the most amazing dessert when you toast them and serve with some (dairy free) ice cream or coconut cream! For breakfast, lunch, snacks and dinner these are the ultimate, guilt-free treat.

The brown rice flour in this recipe allows for a nice crisp top on the muffins and adds texture, whilst the diced pear locks in the moisture and prevents the cake from becoming too dry. And if you have a different ripe fruit to use up, why not give it a try and see which flavour combinations you can come up with! The muffins are best kept fresh in the fridge as they only contain natural sugar, and then serve gently heated or leave at room temperature for a couple of hours if you don’t like them too cold. Enjoy!

5.0 from 1 reviews
Pear and Ginger Muffins
 
Prep time
Cook time
Total time
 
Recipe type: Gluten free, dairy free, refined sugar free
Serves: 9 muffins
Ingredients
  • 1.5 cups brown rice flour
  • 4 pears, peeled, diced and cored
  • 2 large eggs
  • 1 tbsp coconut oil
  • 2 tbsp honey/maple syrup/brown rice syrup
  • 1 tsp gluten free baking powder
  • 1.5 inches fresh ginger and 1 tsp ground ginger (or 1.5 tsp ground ginger)
  • A pinch of salt
Instructions
  1. Preheat the oven to 160 degrees celsius
  2. Sift all of the dry ingredients into a bowl, combining well
  3. Add the pears and fresh ginger and mix
  4. In a separate small jug, gently melt the coconut oil and leave for a couple of minutes
  5. Make a hole in the centre of the dry mixture and beat the two eggs, slowly combining this with the ingredients
  6. Once mixed well, add the coconut oil and mix again until completely combined
  7. Place a tablespoon of the mixture into muffin cases in a muffin tin
  8. Cook at 160 degrees for approximately 25-30 minutes until a knife comes out clean when tested
  9. Watch closely to ensure they do not brown too much on top (if they do, cover with foil)
  10. Leave to cool on a wire rack and store in an air tight container in the fridge

 

2 Comments

  1. Natalia Peek-Poźniak October 11, 2015

    Thanks so much for this wonderful recipe, was a great hit. Made it with apples and cinnamon, my little daughter isn’t a fan of ginger, yet.

    Reply
    • the clean diary October 28, 2015

      That sounds delicious Natalia, I’m so glad you liked it!

      Reply

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