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Golden pear and ginger muffins topped with sliced almonds, with one opened to show a tender crumb and juicy pear pieces.
Rachelle Johnson

Tender Spiced Pear & Ginger Breakfast Muffins

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These gluten-free pear muffins combine a balanced baking-flour blend, almond flour, flaxseed, and thick dairy-free yogurt for a tender crumb that holds together. Grated pear brings moisture throughout; small diced pieces add juicy pockets. Cool briefly before lifting from the pan so the muffins set beautifully.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling 15 minutes
Total Time 58 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Flax mixture
  • 2 tbsp finely ground flaxseed
  • 5 tbsp warm water
Dry ingredients
  • 1 ¼ cups gluten-free 1:1 baking flour blend containing xanthan gum
  • ½ cup fine almond flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp fine sea salt
Wet ingredients
  • ⅓ cup pure maple syrup
  • ⅓ cup mild neutral oil
  • ½ cup plain thick unsweetened dairy-free yogurt
  • ¼ cup unsweetened soy or oat milk
  • 1 tsp vanilla extract
  • 1 cup coarsely grated ripe pear lightly packed, not squeezed
  • ½ cup finely diced peeled pear
Optional finish
  • 2 tbsp sliced almonds to sprinkle on tops

Equipment

  • 12-well muffin pan
  • Muffin liners
  • mixing bowls
  • grater
  • cooling rack

Method
 

  1. Heat oven to 350°F. Line a 12-cup standard muffin pan with liners. Stir ground flax with warm water and leave 8–10 minutes to gel.
  2. Whisk gluten-free flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.
  3. In another bowl whisk maple syrup, oil, yogurt, plant milk, vanilla and the gelled flax until smooth. Fold in grated pear.
  4. Add wet mixture to the dry ingredients and fold just until no dry pockets remain. Gently fold in diced pear. The batter should be scoopable and thick, not pourable. Let it rest 5 minutes.
  5. Divide among muffin cups, filling each about three-quarters full. Sprinkle with sliced almonds if using.
  6. Bake 21–25 minutes until tops spring back lightly, the center is set, and a toothpick in a batter-only section comes out clean or with a few moist crumbs. If pear hits the toothpick, test a second spot.
  7. Cool in pan 10 minutes, then transfer to a rack. Let cool at least 5 minutes more before unwrapping so the gluten-free crumb sets.

Nutrition

Calories: 191kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 205mgPotassium: 101mgFiber: 2gSugar: 8gVitamin A: 16IUVitamin C: 1mgCalcium: 73mgIron: 0.5mg

Notes

Pear moisture: Use ripe but not collapsing pears. Do not wring out grated pear; its moisture is part of the batter formula.
Flour blend: Choose a 1:1 gluten-free blend formulated with xanthan gum. Plain rice flour or coconut flour cannot be swapped measure-for-measure.
Avoid crumbly muffins: Allow the flax to gel, rest the batter briefly, and wait before unwrapping while the tender crumb sets.
Sweetness: Maple syrup gives moderate sweetness. The exact flavor depends on pear ripeness; very tart pears may yield a less sweet muffin.
Storage: Keep covered at room temperature 1 day, refrigerate up to 4 days, or freeze individually for up to 2 months. Warm gently before eating.
Allergens: Contains almond flour; for a nut-free version, the flour balance needs a fresh formula rather than a casual substitution.
Nutrition is estimated for one of twelve muffins without the optional sliced-almond topping. It uses representative 1:1 gluten-free flour and unsweetened almond-yogurt labels, with unsweetened soy milk; flour blends, plant-based yogurt and milk brands, pear size, and portions can change the result.

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