Gluten-Free Pear Ginger Muffins
These easy GF Pear Ginger Muffins are 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 breakfast, a snack, or even a dessert. Perfect fall treat!
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About this GF fall treat
These GF muffins with fresh fruit are delicious and the perfect fall recipe, like this popular pear upside-down cake. They are perfect for breakfast, a snack, tea time, or even dessert.
They are super moist and soft. They’re made with almond flour, fresh pears, and the combination of pears with ginger is a hit. They also pair well with many add-ins like dried fruits.
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. Choose ripe pears, but firm, not overripe.
- Butter: unsalted butter, melted.
- 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 (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, ground ginger, and 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°F).
Variations
- Fruit: replace pears with apples. You can also add berries for more freshness.
- Spices: feel free to play with spices, cinnamon, nutmeg, and so on.
- Toppings: you can add chocolate chips or dried fruits like walnuts.
For more fall baking recipes
Easy Pear Ginger Muffins (Gluten-Free)
Ingredients
- 1 cup almond flour (100gr)
- 1 cup brown rice flour
- ½ cup potato starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 and ½ teaspoon ground ginger
- 1/2 cup granulated 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 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.