Easy Pear Ginger Muffins (Gluten-Free)
Gluten-free pear ginger muffins are very moist, soft, and delicious! They're made wiyh almond flour and full of fresh pear flavor. They're super easy to make and perfect for a fall tea.
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.
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.