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Fall

Gluten-Free Pear & Ginger Muffins

by:
September 14, 2016
1
1 Ratings
Photo by Julie
  • Makes 6 large muffins or 12 regular sized muffins
Author Notes

You get a taste of Fall when you bite into one of these spiced Gluten-Free Pear & Ginger Muffins. Best enjoyed with a cup of coffee, tea, or milk and a friend. —Julie | Sweet and Spicy Monkey

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Ingredients
  • 4 ripe pears, peeled and diced
  • 1 cup coconut sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 dash nutmeg
  • 4 tablespoons candied ginger, diced
  • 1 1/2 cups Gluten-Free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, melted
  • 1/2 cup chopped walnuts
Directions
  1. Preheat oven to 350F degrees.
  2. Grease muffin tin with coconut oil, butter, or baking spray. Set aside.
  3. In a large bowl, mix together pears, coconut sugar, spices, and candied ginger. Let stand for 10 minutes.
  4. After 10 minutes, mix in remaining ingredients.
  5. Pour into prepared muffin tins and bake for 20 to 30 minutes, or until a toothpick inserted into the middle of muffin comes out clean.
  6. Remove from oven and let cool for about 15 minutes. After 15 minutes, invert muffin tin over wire rack and remove muffins from baking tin. Turn muffins back over and let cool completely.
  7. Serve as is or with butter or cream cheese.
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1 Review

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Tan P. February 13, 2020
Recipe is missing a liquid. I added 1/2 cup of soy milk to turn dough into a batter. Texture was good, however, this recipe is very coconut-heavy with the coconut sugar and coconut oil. If I were going to make these again, I would probably just use regular sugar and canola oil.