Ginger Pear Teff Muffins
Delight your taste buds with these Ginger Pear Teff Muffins—a nutritious and flavorful treat that's perfect for breakfast or a midday snack. Made with naturally gluten-free teff flour and almond flour, these muffins are packed with wholesome, earthy flavors and a tender crumb. Sweetened with honey and unsweetened applesauce, each bite delivers a delicate balance of sweetness, spiced with warm notes of ground ginger and cinnamon. Juicy fresh pear chunks and bits of crystallized ginger add delightful pops of freshness and zing. Quick and easy to prepare in just 35 minutes, these muffins are as nutritious as they are delicious, making them a wonderful addition to your favorite healthy baking recipes. Serve them warm or enjoy at room temperature for a spiced fusion of seasonal flavors!
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Recipe Information
Ingredients
- 1.5 cups Teff flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground ginger
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Honey
- 0.5 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 1 medium Fresh pear (peeled, cored, and finely chopped)
- 2 tablespoons Crystallized ginger (finely chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the teff flour, almond flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
In a medium bowl, whisk the eggs until blended. Add the honey, applesauce, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until the batter is just combined. Do not overmix.
Fold in the chopped pear and crystallized ginger until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 144.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 536 mg | 41% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
