TURMERIC PEAR MUFFINES
Tired of the same old muffins? Spice up your breakfast (or snack break) with these fragrant and unique ginger, turmeric pear muffins.
INGREDIENTS
SCALE
-
- 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
