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.
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 freshly grated ginger
- 1 cup diced pear (the riper the better)
TOPPING INGREDIENTS
- ¼ cup chopped walnuts
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.