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Pear and ginger muffins on a white surface.

Easy Pear Ginger Muffins (Gluten-Free)

Josefina Almond Yes
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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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Cakes
Cuisine International
Servings 12 muffins

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.

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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