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These ginger pear muffins are an quick and easy on-the-go breakfast. Packed with fresh fruit and fibre, this muffin recipe will keep you going through to lunch. Get the recipe and more refined sugar free desserts at naturallysweetkitchen.com #naturallysweetkitchen #refinedsugarfree #muffins #easyrecipe #breakfast

Ginger Pear Muffins

These hearty ginger pear muffins are great for breakfast on-the-go – not too sweet with the right amount of spice and bursting with fresh fruit.

Category Breakfast
Keyword Ginger Pear Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 10
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 165 g spelt flour
  • 120 g whole wheat flour
  • 1 ½ tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • 110 g unpasteurised honey
  • 45 ml cold-pressed rapeseed oil
  • ½ tsp pure vanilla extract
  • 1 large egg
  • 2 tsp grated fresh ginger
  • 1 tsp orange zest
  • 190 ml milk
  • 160 g diced ripe pear
  • Raw cane sugar for topping (optional)

Method

  1. Preheat the oven to 220°C (425°F) and grease a regular muffin tin.
  2. Whisk together the flours, baking powder, spices, and salt in medium bowl until well combined. Set aside.
  3. In a large bowl, combine the honey, oil, vanilla, and egg and whisk well. Whisk in the grated ginger and orange zest and then slowly pour in the milk while constantly stirring.
  4. Add the dry ingredients to the wet ingredients and fold together just until the flour begins to disappear. Some pockets of flour are fine; do not overmix this batter.
  5. Gently fold in the pears, taking care not to overmix.
  6. Fill your muffin tin cups to the top with the batter. Sprinkle a little bit of raw sugar on the top of each muffin cup for extra crunch. Bake the muffins for 5 minutes at 220°C (425°F), then reduce the temperature to 180°C (350°F) and bake for a further 10-12 minutes.
  7. Once the muffins have risen and a toothpick inserted in the centre comes out clean, remove the tin from the oven and place on a wire rack to cool for 10 minutes. Remove the muffins from the tin and allow to cool to room temperature.

Notes

  • These muffins will keep sealed in an airtight container at room temperature for up to 4 days.
  • These muffins can be frozen for up to 3 months. Defrost in the refrigerator.