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Pear Muffins with Ginger and Turmeric


1 ¾ cup self-rising flour*
2 teaspoons ground turmeric
1 teaspoon cinnamon
1 teaspoon baking powder
⅛ teaspoon salt
1 large egg, lightly beaten
½ cup grapeseed oil or melted coconut oil
½ cup maple syrup
¼ cup sugar
¾ cup unsweetened almond or coconut milk beverage
1 teaspoon grated fresh ginger
2 small Barlett pears, peeled, cored and small dice


  1. Preheat the oven to 375ºF. Line a 12 cup muffin tin with liners and coat lightly with cooking spray.
  2. In a small bowl combine the flour, turmeric, cinnamon, baking powder, and salt.
  3. In a large bowl whisk the egg, grapeseed oil, maple syrup and sugar until well combined.
  4. Slowly add the milk as you whisk. Add the grated ginger.
  5. Slowly add the flour mixture to the large bowl and mix until just combined (do not over mix).
  6. Fold in diced pears. Fill liners with batter ⅔ of the way and bake for 20-22 minutes.

*If you do not have self-rising flour, thoroughly combine 2 cups of all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt and measure out 1¾ cups.