Lemon Turmeric Ginger Pear Muffins
The name along will have your mouth watering... Lemon Turmeric Ginger Pear Muffins... they are gluten free, vegan and very delicious.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Breakfast, Desserts & Sweets
- 1½ cups oat flour
- 1 cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp turmeric
- ¼ tsp salt
- ½ cup water
- ½ cup cashew milk
- 2 tbsp lemon juice
- 1 flax egg
- zest of 1 lemon
- 3 tbsp avocado oil
- ¼ cup date sugar
- ¼ cup maple syrup
- ½ tsp vanilla
- 1 tsp freshly grated ginger
- 1 cup diced pear (the riper the better)
Preheat the oven to 350.
Line muffin tin with parchment cups. Make flax egg— 1 tbsp ground flax and 2 1/2 tbsp water. Set aside until it becomes gummy.
In a large bowl whisk together all dry ingredients. Set aside.
In a medium bowl or large measuring cup whisk together all wet ingredients, except for the pear, adding flax in at the end.
Add wet to dry and combine until well incorporated. Fold in diced pear.
Use a large spoon or ice-cream scoop to evenly distribute batter to prepared muffin tin.
Bake for 23-26 minutes or until a toothpick comes out clean.
Let muffins rest for 10 minutes in the baking tin and then remove onto a wire cooling rack.
Enjoy! These muffins freeze nicely as well.
Keyword breakfast muffin, dairy free, ginger, gluten free, lemon, muffins, pear, plant based, turmeric, vegan