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.
- 1 cup spelt flour or white whole-wheat flour (a gluten-free all-purpose flour can be used if needed)
- 1 cup almond flour
- 1/2 cup old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsweetened oat milk or another non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup avocado oil or canola oil
- 1 ripe pear, cored
- 1/2 pear, sliced thinly into 1/2-1 inch long pieces
- old-fashioned oats
- Pearl sugar (optional)
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!