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Pear and ginger muffins on a wood surface. Pink background.

Gluten-Free Pear Ginger Muffins

Josefina Almond Yes
Gluten-free pear ginger muffins are very moist, soft, and delicious! They're super easy to make and perfect for a fall tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Cakes
Servings 12

Ingredients
  

  • 1 cup almond flour (100gr)
  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 and 1/2 teaspoon ground ginger
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup pears, cubed and peeled (about 2 medium pears)
  • 3/4 cup milk (180ml)
  • 1/3 cup butter, melted (75gr)
  • 2 teaspoon honey

Instructions
 

  • Preheat the oven to 350°F.
  • Line 12 muffin cups with liners or lightly grease them.
  • Whisk almond flour, brown rice flour, potato starch, baking powder, baking soda, salt, ginger, and brown sugar in a medium bowl. Set aside.
  • In a medium bowl beat the egg. Add cubed and peeled pears, milk, butter, and honey. Mix until well incorporated.
  • Add the wet ingredients to the dry ones. Mix well.
  • Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
  • Bake for 25 minutes or until cooked.
  • Let cool before removing.

Notes

  • Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Keyword Gluten free pear ginger muffins