Tired of the same old muffins? Spice up your breakfast (or snack break) with these fragrant and unique ginger, turmeric pear muffins.
We all find food comforting in different ways. For us, it has always been about memories. About how food has the ability to make us feel close to the people we love, even when they're far away.
Being away from our family is something that, unfortunately, we had to learn to get used to since we were kids. The only family we had around growing up were our aunt, uncle and cousins, who pretty much became our siblings. Our grandparents never lived around, although we were lucky enough to see them often.
We've often spoken about our grandmother, and how she is like a second mother to us. How we've learned so much from her throughout the years and how she's had a huge influence in our cooking (so much so, that she is the inspiration for a big portion of the recipes in our cookbook, "Tahini & Turmeric")
Some of the simplest ingredients bring us right back to the times we spent with her as kids. Which explains why they've become staples in our pantry.
And if you're familiar with our recipes, you'll know that turmeric is one of those ingredients. Something a lot of people are familiar with (especially because of its great health benefits), and it's commonly used in savory dishes.
As strange as it might sound, for us, the first thing that comes to mind when we talk about turmeric, is cake. Our grandmother's Turmeric Cake is what inspired this recipe. We spiced it up by adding some fresh ginger and added a touch of freshness by adding juicy chunks of fresh pear.
Great for breakfast or as a little treat to go with your afternoon coffee. Vegan, and easily made gluten-free
What Makes These Ginger Turmeric Pear Muffins Great?
- They are Vegan
- They are moist
- They are so easy to make
- A great use for those pears in your fridge
- They are a crowd-pleaser, just leave them on your kitchen's countertop and they will disappear in no time
- Kid-approved
- Husband-approved
- Flavored with turmeric and cinnamon or pumpkin pie spice
- Do you want to make them even more interesting? Add a ¼ teaspoon of ground black pepper and let us know how you like it.
Other vegan muffins you will enjoy
- Peanut Butter and Banana Mini muffins
- Chocolate Chip Pumpkin Muffins
- Vegan Strawberry & Fig Breakfast Muffins
- Blueberry Corn Muffins
- Cheesy Vegan Corn Muffins
- Strawberry Banana Yogurt Muffins
- Vegan Pumpkin Muffins
- Coconut Blueberry Muffins
Did you like these ginger turmeric and pear muffins ? Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
Ginger, Turmeric Pear Muffins
- Total Time: 35 mins
- Yield: 12 1x
Description
Tired of the same old muffins? Spice up your breakfast (or snack break) with these fragrant and unique ginger, turmeric pear muffins.
Ingredients
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water), you may also use one large egg
- 1 ¾ cup self-rising flour (see note 1 on how to make self-rising flour at home)( See note 2 for a gluten-free option
- 2 tsp turmeric
- 1 tsp cinnamon or pumpkin pie spice
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup grapeseed oil (you can also use vegetable oil or melted coconut oil)
- ½ cup maple syrup
- ¼ cup sugar
- ¾ cup unsweetened almond or coconut milk beverage
- 1 tsp grated fresh ginger
- 2 small Barlett pears, peeled, cored and diced small
Instructions
- Preheat the oven to 375F. Line a 12 cup muffin tin with liners and coat lightly with cooking spray
- In a small bowl, combine the ground flax seeds and water. Set aside
- In a small bowl the combine flour, baking powder, turmeric, pumpkin pie spice and salt
- In a large bowl, whisk the grapeseed oil, sugar and maple syrup until well combined. Slowly pour flax mixture and milk as you whisk. Add the grated ginger
- Slowly add the flour mixture and mix until just combined (do not over mix)
- Fold in diced pears. Fill liners with batter ⅔ of the way (we like using an ice cream scoop for even size muffins) and bake for 20-22 minutes
Notes
- If you don't have self rising flour, make your own by combining one cup of all purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt ( for this recipe, double the amount, and measure out 1 ¾ cup )
- If you would like to make these gluten free, use a gluten free 1-to-1 baking flour
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 218
- Sugar: 14.6
- Sodium: 207.8
- Fat: 9.7
- Saturated Fat: 0.9
- Unsaturated Fat: 8.2
- Trans Fat: 0
- Carbohydrates: 30.9
- Fiber: 1.4
- Protein: 2.2
- Cholesterol: 0
Alex the Kosherologist
This sounds so interesting that I think I will actually try this, and the funny thing is that I just "happened" to buy flaxseed meal this morning.
Vicky & Ruth
Perfect timing 🙂
cindele
OMG- they just came out of the oven and are THE best thing I have ever baked!! Such beautiful color and depth of taste...the ginger is evident which I love. I did add 2 T coconut- couldn't resist. I can't wait to serve them to my guests tonight... BTW- a substitute for self-rising flour is to add 2 and 1/4 teaspoons baking powder and 1/2 t salt to regular flour. I never keep self-rise in stock- have so many flour varieties on hand already. i love the story about your grandmother and Zeke did a great photography job.
Love from your biggest fan!
Vicky & Ruth
Thank you for being our biggest fan and for your support!
Thank you for the tip about the self rising flour & great addition with the coconut!
Judee@ Gluten Free A-Z Blog
I love the golden yellow color of these muffins and the ginger and pear combination. My family uses a lot of turmeric in cooking( from the Middle East,) but I've never seen it in baking. Can't wait to try these. Pinning for later.
Vicky & Ruth
Thank you Judee. We love using Turmeric in savory dishes and it also works very well in baking. Give it a try!
Faith VanderMolen
I'm so glad I found your blog! You cook with so many unique ingredients which I love. I've been wanting to bake with tumeric so I'll have to give these a try!
Vicky & Ruth
Thank you!! So glad you found us. Hope you enjoy this recipe!
Lisa
I'm wondering if you could make a gluten free version of these? I don't know how to substitute coconut or almond flour for the self rising flour.
Vicky & Ruth
Hi there!
Unfortunately you cannot substitute regular wheat flour for coconut or almond flour. You will end up with very heavy muffins. Our suggestion is to try a 1 to 1 gluten free flour (such as Bob Red Mill's) and add about a half a teaspoon of baking soda. Hope this helps!
Denise
Wow, these are delicious! I also added a couple of tablespoons of shredded unsweetened coconut. So many flavors that pop at different times. I will absolutely be making these again!
Vicky & Ruth
Hi Denise, thank you for your comment. We love that you made it your own by adding coconut. Keep Cooking!
Travis
Hurrah! At last, I found a muffin that I can feel good about eating! These muffins are really delicious!
Raquel
I was a little nervous to try these since I’ve never had a turmeric pear muffin before, but they were absolutely delicious! They were moist and had just the right amount of sweetness. If you’re looking to switch up your muffin game- then I highly recommend these!
Lee
Delicious and super moist, really nice unexpected pleasant surprise with this combination of flavors
Dawn
I would like to convert these muffins into a loaf pan and bake instead. What's your take on this? The color is VERY appealing let alone the rest of the ingredients! Thank you for a response.
Vicky & Ruth
Hi Dawn,
Sorry for the delayed response. Unfortunately, we haven't tested the recipe in a loaf pan. It should work, but we're not sure what the exact baking time would be. We can test it and let you know. Or if you do it first, please let us know how it turned out! Let us know if you have any more questions.
Ellie
New favorite muffin recipe. Hands down, no questions. I didn't use muffin tins and it worked, though they may have stained my pan yellow. Totally worth it. Thank you!
Vicky & Ruth
Thank you Ellie, so nice of you to share with us! Keep Cooking!
Rose
Thinking of subbing applesauce for the oil. Otherwise sounds awesome as I have some pears ready to use. Thanks!
Vicky & Ruth
That's sounds like a good idea. Let us know how they come out with the apple sauce.
Rose
Delish and very moist! I did add 1/4 cup choc chips so my husband would try them. Winner!
Vicky & Ruth
Ha, ha, chocolate makes everything better!
Chrissy
So good...thank you..I used ground ginger and no maple syrup as I had none but they are still so yummy...I will pass on the recipe link to everyone 🙂
Vicky & Ruth
Thank you Chrissy! What other type of recipes would you like to see us post?
Tammy
The taste and aroma are amazing! I am having a problem with the muffins getting fully baked around the diced pears. I did replaced the self-rising flour with Bob's Red Mill 1 to 1 Baking Flour. I note in another post that I should add baking soda when I use the 1 to 1 Baking Flour. Do you think this will take care of the problem I am having? Do you have any other suggestions? Note, the oven is heating properly.
Vicky & Ruth
Hi Tammy,
The area around the pear pieces is usually slightly wetter than the rest (because of the moisture they release while baking).
Did you make your own self rising flour using the 1-to-1 GF baking flour? If you didn't, that might contribute to the problem, since the muffins won't rise as much and will be more dense.
Hope this helps. Please let us know if you have any more questions.
Sandy
Our daughter who lives in Germany sent this recipe saying we'd love it. And, we do! We've made it 4 time in 3 weeks, using GF 1:1 flour and about 1/4 C buckwheat flour, so our muffins are very dark. I also used 1 C soy milk with 2 t. ACV (let it sit 10 minutes) instead of the flax egg. Works perfectly! I also sub'd part coconut sugar and part Stevia for the sugar. Last time I doubled the fresh ginger, and it was our favorite by far. Thank you for our new favorite muffin recipe!
Vicky and Ruth
Sandy
Our daughter who lives in Germany sent this recipe saying we'd love it. And, we do! We've made it 4 time in 3 weeks, using GF 1:1 flour and about 1/4 C buckwheat flour, so our muffins are very dark. I also used 1 C soy milk with 2 t. ACV (let it sit 10 minutes) instead of the flax egg. Works perfectly! I also sub'd part coconut sugar and part Stevia for the sugar. Last time I doubled the fresh ginger, and it was our favorite by far. Thank you for our new favorite muffin recipe!
Vicky and Ruth
Mandi
These muffins are SO good. One of my favorites. I passes this along to a friend and she agreed.
Kathy S.
These are amazing! So moist, flavorful and perfect. Everyone loves these.
Vicky and Ruth
Thank you so much Kathy!
Lacy
These muffins are delicious!! I did use an egg, and followed the recipe exactly. Turned out wonderful and was easy to make. I will be making these often! The flavor is really good and the zing is great from the turmeric. Thanks for the tasty recipe
Vicky and Ruth
Thank you so much!