Gluten-Free Pear Ginger Muffins
Gluten-free pear ginger muffins are very moist, soft, and delicious! They’re made with almond flour and full of fresh pear flavor. They’re super easy to make and perfect for a fall tea.
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About this recipe
These gluten-free pear and ginger muffins are delicious and the perfect fall recipe, like this popular pear upside-down cake
Made with almond flour, they are super moist and soft. This recipe takes fresh pears, and the combination of pear with ginger is a hit. They also pair well with many adds like dried fruits.
They are perfect for breakfast, snack, or tea time, served along with tea or coffee. They also freeze very well.
Ingredients
The main ingredients of the muffins are:
- Flour: brown rice flour and store-bought almond flour, but you can use a homemade one.
- Pears: fresh and ripe pears.
- Butter: unsalted butter melted.
- Salt: enhances flavors.
- Spices: ground ginger. Pear and ginger are a perfect combination.
- Brown Sugar: you can also use white granulated sugar.
- Eggs: room-temperature eggs are better.
How to make GF Almond Pear Muffins
Preheat 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, ground 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.
Storing
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.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Variations
- Fruit: you can replace pears with apples.
- Spices: feel free to spice the muffin as you taste, with cinnamon, nutmeg, and so on.
- Toppings: you can add chocolate chips, or dried fruits like walnuts.
For more GF recipes for fall time
- Pear upside-down cake (moist and delicious)
- Cinnamon tea cake
- Pear crisp
- Apple cinnamon cake (quick and easy)
- Pumpkin muffins (with chocolate chips)
Easy Pear Ginger Muffins (Gluten-Free)
Ingredients
- 1 cup almond flour (100gr)
- 1 cup brown rice flour
- ½ cup potato starch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 and ½ teaspoon ground ginger
- 1/2 cup brown sugar
- 1 egg
- 1 cup pears, cubed and peeled (about 2 medium pears)
- ¾ cup milk (180ml)
- ⅓ cup butter, melted (75gr)
- 2 teaspoon honey
Instructions
- Preheat the oven to 350°F (180°C).
- 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.
