Pear-Ginger Muffins

This recipe is one I modified from Healthified Ginger Pear Muffins.  However, since I made substantial changes to the recipe, and blogged about it here, I thought I would post my version for anyone interested in trying it out.  They are quite light and fluffy and give an acceptable “cake” texture. They are particularly useful for a long lasting feeling of fullness.  This is due to the high fiber content. Oat flour provides soluble fiber and coconut flour provides insoluble fiber, making for the perfect slow release of carbohydrates.  The pears make their own fiber contribution, so between these 3 the sugars in the recipe should be rendered relatively harmless. They are also a good option if you are following a gluten free diet. If you are not used to a lot of fiber in your diet, proceed with caution or you may end up with a tummy ache if you eat too many.  Fortunately you won’t be able to!

Ginger-pear muffins

Ginger-pear muffins with ginger lime frosting


11/4 cups Oat flour
3/4 cup coconut palm sugar or xylitol
1 tablespoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pear
1/3 cup coconut flour
1 cup coconut milk
1 large egg
1/4 cup coconut oil
2 tablespoons finely chopped almonds
1 recipe Ginger-lime Cream Spread (below)


Preheat oven to 200ºC (400ºF) In a large bowl, stir together oat flour, coconut palm sugar, baking powder, ginger, and salt. Add pear, stirring to coat. Stir together coconut flour and coconut milk; let stand 5 minutes. Stir egg and coconut oil into coconut flour mixture; add to pear mixture, stirring just until moistened.

Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Serve with Ginger-Lime Cream Spread.

Ginger-Lime Cream Spread: 

In a small bowl, combine

1 tub of cream cheese
1/4 cup coconut milk
2 tablespoons coconut palm sugar
2 tablespoons of lime juice
2 tablespoon finely chopped ginger or 1/2 teaspoon ground ginger.

Mix thoroughly.

When the muffins are cool, spread the Ginger-Lime cream spread on top as a frosting, or serve separately to be used as a spread.

Chocolate Raspberry variation:

1) Replace the pear with a cup of fresh or frozen raspberries.  I like to crumble them so that they mix through the batter more evenly.

2) Add a 3/4 cup of cacoa powder

3) Add 50 grams of high quality dark chocolate cut or broken up into chocolate chips

For frosting mix together cream cheese, raspberries and a bit of coconut palm sugar to taste.

Chocolate Raspberry cupcake

Chocolate-Raspberry cupcake. Served with greek yoghurt mixed with black berries, raspberries and vanilla whey powder


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