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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.
Prep Time 15 mins
Cook Time 22 mins
Course Breakfast, Brunch, Fika, Snack
Cuisine American
Servings 12 muffins


  • High-speed blender


  • 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!
Keyword afterschool snack, breakfast, dairy-free, fika, gluten-free option, kid-approved, mini pumpkin muffins, vegetarian, whole-grain