These muffins are everything you want in a muffin… and more, but without the milk, egg, or butter.
The turmeric and ginger in these tasty morsels do wonders for inflammation and immunity (more on that later).
I was bursting at the seams with organic pears after I stopped off at my friend’s place to pick up the Okanagan fruit he brings home each week. I always get my self a big honkin’ box of what ever gorgeous fruit he has each season. I thought I could get through all of the 40 bartlett pears, but then there were 4, and they weren’t going to last another day.
So, pear-ée time it was! (Get it? Pear-Purée….)
What goes with pear? Well, ginger of course, and a little pumpkin spice and turmeric won’t hurt either. Not only does the turmeric give these yummy muffins a nice little spice kick, but it also soothes those sore muscles from all of the playing the sunshine you have hopefully all been able to enjoy.
You can play around with different flours for this recipe. I used buckwheat flour to make it gluten-free for everyone out there with sensitivities, plus it packs a mean protein punch.
Snack on them,
Dessert on them,
Breakfast on them.
Put jam on them. Yum!
Turmeric is a highly potent anti-inflammatory! This means it will ward off arthritis, cancer, and Alzheimer’s disease
Ginger boosts your immune system to combat illness, plus it helps calm down menstrual cramps, nausea and bloating.
Pears are not only a delicious high-fibre fruit, but they are cancer fighting with all those antioxidants they provide.
Prep time: 10 minutes
Cook time: 15 minutes
-4 ripe pears (to make 2 cups of pear purée)
-1 tbsp chia
-3 tbsp water
-1/4 cup maple syrup
-1 tbsp fresh grated ginger
-2 tbsp almond milk
-1/2 juice of lemon
-1 tbsp coconut oil, melted
-2 cups buckwheat flour
-1 and 1/4 tsp turmeric powder
-1 tsp pumpkin spice powder
-1 tsp baking soda
-1 tsp baking powder
- Preheat oven to 375 F
- Make chia egg by letting chia seeds and water sit in a cup for 1 minute
- Core pears and purée in blender
- Add wet ingredients to blender: chia egg, lemon, maple syrup, ginger, coconut oil, almond milk
- In separate bowl, mix together dry ingredients: flour, spices, baking soda and baking powder
- Pour wet ingredients into dry ingredients and mix with spoon
- Place 1/4 cup- 1/2 cup dollops of mixture into non-stick muffin tin (top with chopped pecans if you’re feeling it)
- Bake for 15 minutes (test with a toothpick – make sure no batter comes off when you pull it out!)