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Paleo Spiced Pear Muffins

These naturally sweetened muffins are packed with fiber and healthy fats. Pair them with your favorite paleo-friendly latte or tea on those cold, wintery days.

Recipe From:

Paleo Spiced Pear Muffins


  • 2 Ripe Anjou Pears, stems removed
  • 1 tbsp Cinnamon (extra for sprinkling walnuts)
  • 2 tsp Ginger, ground
  • 1/4 cup Ginger kombucha
  • 1/3 cup Raw honey (use 1 tbsp for walnut topping)
  • 1 1/2 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 cup Arrowroot starch
  • 1 tsp Baking Powder
  • 1 tbsp Coconut oil, melted
  • 3 Eggs
  • 1/3 cup Walnuts
  • 1 dash Sea salt

How to Make It


Preheat oven to 350°F. Line a muffin tray with liners or spray with oil.


Next, slice the stem off of the pears and proceed to dice into smaller pieces. Place in medium bowl and then mix in the spices, ginger ale and honey. Let that soak.


In another bowl, sift the flours and starches together. Mix in the baking powder and salt.


Whisk together the eggs until fluffy then gradually fold into the dry flours mix. Mix in the melted butter.


Gently pour the pear and ginger mixture into the egg/flour batter bowl. Mix gently until batter is thoroughly blended. Pour batter into oiled muffins cups, set aside


Crush your walnuts in small bag, pour into a bowl, then mix the walnuts with a pinch of cinnamon and 1 Tablespoon of honey. Scoop these on top of the muffins before baking


Place muffins in oven on center rack and bake for 22-25 minutes or until muffins are golden brown. Remove from oven and let them cool 10 minutes before removing from pan

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