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Lemon Turmeric Ginger Pear Muffins

The name alone will have your mouth watering... Lemon Turmeric Ginger Pear Muffins... they are gluten free, vegan and very delicious.

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Happy Monday everyone! Here’s to a new week, new opportunities, fresh starts and NEW RECIPES! I created this recipe last week for Rawcology and let me tell you it’s a winner!  Who doesn’t love muffins I ask you? How about muffins full of freshly grated ginger, turmeric and fresh pear? I won’t keep you any longer. 

a muffin pan with yellow coloured muffins and a bag of granola from rawcology

These muffins truly inspire excitement; the colours, the aromas and the balanced combination of flavours really do make me happy.

My Lemon Turmeric Ginger Pear Muffins might have the longest name but they also have a lasting impression! Make them for friends or family this spring and I assure you nobody will forget them.

Let’s get making these gorgeous muffins shall we?!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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a cooling tray filled with beautifully decorated yellow turmeric lemon muffins, accompanied by a pear and bag of rawcology granola

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.
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Servings: 12 muffins
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

  • muffin tray
  • oven

Ingredients

DRY INGREDIENTS

  • 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

WET INGREDIENTS

  • 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 ginger freshly grated
  • 1 cup pear diced, the riper the better

TOPPING INGREDIENTS

  • ¼ cup walnuts chopped
US Customary - Metric

Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 175mg | Potassium: 112mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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