Gluten-free pear ginger muffins are very moist, soft, and delicious! They’re super easy to make and perfect for a fall tea.
Jump to Recipe![Pear and ginger muffins on a wood surface. Pink background.](https://almondyes.com/wp-content/uploads/2022/05/Pear-Muffins-1.jpg)
About this recipe
These gluten-free pear and ginger muffins are delicious and perfect for fall time 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 are perfect for breakfast, snack, or tea time, served along with tea or coffee. They also freeze very well.
![Pear and ginger muffins on a white surface.](https://almondyes.com/wp-content/uploads/2022/05/Pear-muffins-3.jpg)
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.
![Pear and ginger muffins ingredients on a white surface seen from above.](https://almondyes.com/wp-content/uploads/2022/05/Pear-muffins-ingredients.jpg)
How to make GF pear ginger 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.
![Bowl with chopped pears is about to be poured into a bowl with a yellow liquid.](https://almondyes.com/wp-content/uploads/2022/05/Pear-muffins-process-2-rotated.jpg)
![Bowl with a yellow liquid is about to be poured into a bowl with dry ingredients..](https://almondyes.com/wp-content/uploads/2022/05/Pear-muffins-process-3-rotated.jpg)
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.
![Pear and ginger muffins on a wood board. Pink background.](https://almondyes.com/wp-content/uploads/2022/05/Pear-muffins-2.jpg)
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)
![Pear and ginger muffins on a wood surface. Pink background.](https://almondyes.com/wp-content/uploads/2022/05/Pear-Muffins-1-500x500.jpg)
Gluten-Free Pear Ginger Muffins
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.
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