Gingerbread Pear Muffins
These gingerbread pear muffins are perfect for cozying up with a cup of tea on a winter morning. Filled with flavor and whole grains, they have a tender consistency thanks to the eggs and almond flour. These muffins are lightly sweetened and get a little extra sweetness from the pear. I love to add a little pearl sugar on top, but you could always leave that out.
Equipment
- High-speed blender
Ingredients
- 1 cup spelt flour or white whole-wheat flour (a gluten-free all-purpose flour can be used if needed)
- 1 cup almond flour almond flour is a little like brown sugar in consistency when measuring; for this recipe I tend to make it "medium-packed", in other words, I press down a little to compact it and add more almond flour--but not so much that it's firmly packed
- ½ cup old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom (optional, but delicious!)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup unsweetened oat milk or another non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup avocado oil or canola oil
- 1 ripe pear, cored
Toppings
- ½-1 pear, sliced thinly into 1/2-1 inch long pieces
- old-fashioned oats
- Pearl sugar (optional)
Instructions
- Preheat the oven to 350 degrees F and add muffin liners to a 12-cup muffin pan.
- In a large bowl, whisk together all the dry ingredients (flour through salt).
- In a high-speed blender, combine the milk, vinegar, eggs, maple syrup, oil, and pear. Process until smoothie-like.
- Add the liquid ingredients to the dry ingredients and stir just to combine.
- Portion the batter into the 12 muffin cups. Top with the sliced pear, oats, and pearl sugar.
- Bake for 20-24 minutes, until cooked through. Enjoy!