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December 20, 2019

Ginger Pear Muffins with Honey

Breakfast + Brunch Muffins + Breads Bake Christmas
19 comments
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These moist and fluffy ginger pear muffins are lightly sweetened only with raw unfiltered honey, making them a great option for a non-sugar coma inducing baked good.

The juicy pear, spicy ginger, and sweetness from the honey pair together perfectly. Enjoy these as a snack or a yummy make-ahead breakfast!

Ginger Pear Muffins with Honey

Thank you to Aunt Sue’s Raw & Unfiltered honey for sponsoring this post, originally published in 2017.

Honey Muffins with Pear & Ginger

These muffins are so delicious with coffee, and they’re especially cozy during fall and winter. They make your house smell amazing while they’re baking. I mean, is there anything that smells more festive than ginger and cinnamon?!

No matter the time of year, these are a great choice. I feel like pears don’t get enough love, but they go so well with spices and in baked goods. So I was inspired to create this recipe and give them the attention they deserve!

Pear ginger & Honey Muffins recipe

The secret to keeping these muffins moist and sweet without needing any refined sugar is Aunt Sue’s Raw & Unfiltered honey! Their honey is strained and not filtered, meaning the natural pollen remains in the honey (and adds nutritional value).

Their honey is 100% pure, minimally processed, all-natural, U.S. Grade A honey from their co-op of over 290 beekeepers across the U.S. The brand has been around since the early 70’s, but they recently changed their packaging in case you were wondering. 🙂

Their raw & unfiltered honey is available in two varieties: clover and wildflower. I used the wildflower here, but feel free to mix it up. Each has their own flavor notes, but boast the same benefits, like antioxidants.

Either way, the flavorful honey flavor pairs so well with the ginger and pear in these muffins. One of my favorite flavor combinations!

pear muffins on a cooling wire rack with pears and bottle of honey in the background

Muffin Ingredients

These muffins are made with 100% whole wheat pastry flour, ground flaxseed, Greek yogurt and lots of fresh pears. The result is a healthy, filling breakfast (or snack!) that doesn’t sacrifice taste or texture.

Here’s what you’ll need to make these delicious pear muffins:

  • Whole wheat pastry flour (you can sub white whole wheat flour instead, but don’t use regular whole wheat flour – it will make them too dense)
  • Honey (I used Aunt Sue’s Raw & Unfiltered Wildflower honey)
  • Pears
  • Greek yogurt
  • Butter
  • Almond milk
  • Egg
  • Ground flaxseed
  • Ground ginger
  • Cinnamon
  • Baking powder
  • Baking soda
  • Crystallized/candied ginger (optional)

Ginger pear muffins ingredients

How to Make Pear Muffins with Honey

Like most of my recipes, this one is super easy to put together. Just mix together the dry ingredients and wet ingredients separately, then mix them together and fold in the diced pears.

muffin baking process steps

I normally love topping my muffins with raw oats before baking (just to make them pretty!), but this time I opted for spicy-sweet crystallized ginger. The crystallized ginger on top (along with the ground ginger in the batter) adds a nice kick to balance out the sweet pears and honey.

Pear ginger & Honey Muffins - 100% whole wheat, refined sugar free, healthy muffin recipe from @fannetasticfood

I hope you love these as much as we do! The full pear muffins recipe is at the bottom of this post. Enjoy!

Looking for more muffin inspiration? Check out these other tasty muffin recipes:

  • Whole Wheat Carrot Cake Muffins (vegan)
  • Banana Spelt Muffins
  • Healthy Pumpkin Muffins (or Bread)
  • Peach Muffins (dairy free, gluten free)
  • Whole Wheat Peanut Butter & Jelly Muffins (vegan)
  • Sweet Potato Cranberry Coconut Muffins
  • Spiced Butternut Squash Muffins
  • Zucchini Muffins with Lemon (vegan)

Ginger Pear Muffins with Honey

Ginger Pear Muffins with Honey
January 3, 2019

These moist and fluffy Pear Ginger Honey Muffins are lightly sweetened only with raw unfiltered honey. Enjoy them as a snack or a yummy make-ahead breakfast! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield
12 muffins
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Ingredients:

  • 1 1/4 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup ground flaxseed
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 cup grated pear
  • 1/2 cup Aunt Sue's Raw & Unfiltered Wildflower Honey
  • 1/2 cup plain Greek yogurt
  • 1 egg
  • 2 tbsp melted butter or coconut oil
  • 1/4 cup unsweetened almond milk (or dairy milk)
  • 1 cup diced pear
  • 1/4 cup chopped crystallized ginger

Instructions:

  1. Heat oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners. 
  2. In a large bowl, whisk together the dry ingredients (whole wheat pastry flour through ground ginger). 
  3. In a separate bowl, whisk together the wet ingredients (grated pear through almond milk).
  4. Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are moistened. Add the diced pear and stir to distribute evenly. 
  5. Divide the batter evenly between the 12 greased muffin cups and sprinkle with crystallized ginger.
  6. Bake for 18-20 minutes, until the muffins bounce back when lightly pressed and a toothpick inserted into the center comes out clean. 
  7. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

What’s your favorite way to use honey when cooking or baking? It can be substituted for sugar in most recipes – and of course is also excellent in tea for soothing a sore throat. 🙂

- anne
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19 comments
  • Kelli @ Hungry Hobby
    December 20, 2017 · 10:25AM:
    These look delicious! Before we had to mostly go gluten free I used whole wheat pastry flour all the time, it creates a nice texture in muffins but is healthier than refined flour!
    Reply
    • Anne
      December 20, 2017 · 10:35AM:
      Yeah, I just love the texture! It's been my go to for many years!
      Reply
  • Mary December 20, 2017 · 11:23AM:
    Won't heating the raw honey destroy a lot of the nutritional benefits?
    Reply
    • Anne
      December 20, 2017 · 1:28PM:
      Hi Mary - good question! Raw honey is impacted by temperature similar to the way cooking vegetables at high temperatures minimizes vitamins and nutrients - there is definitely an impact, but certainly not all of the nutrients are destroyed. Drizzle some of the raw honey on top of the cooked muffins before eating as you see in the photos in this post - that way you'll get those nutrients that may be diminished in the baking process... and the muffins will be extra delicious. :) Enjoy!
      Reply
  • Kori
    December 20, 2017 · 11:46AM:
    I miss whole wheat flour! But to make these for both my husband and myself, the only change I'll make it to use GF flour. I've printed the recipe and can't wait to try them!
    Reply
    • Anne
      December 20, 2017 · 1:25PM:
      Let me know how they do with GF flour!
      Reply
      • Kori
        December 20, 2017 · 2:09PM:
        I will!
        Reply
  • Fiona @ Get Fit Fiona
    December 20, 2017 · 12:56PM:
    These looks so good. I'm not much of a pear fan when they're on their own, but when they're in a dish or baking I really like them.
    Reply
  • Emily @ Pizza & Pull-Ups
    December 20, 2017 · 1:03PM:
    These sound amazing! I love the idea of putting crystallized ginger on top.
    Reply
  • Heather @ Polyglot Jot
    December 20, 2017 · 2:17PM:
    Wow this looks great! :-O
    Reply
  • Elizabeth at Reserved for Running
    December 21, 2017 · 7:56PM:
    I'm really excited to try this recipe! I often use honey or applesauce to sweeten baked goods so this is perfect. My daughter loves pears and breakfast muffins and I have fallen into a rut on making a variety of muffins. As for honey - we use it all of the time. My kids love it when I make homemade honey mustard sauce!
    Reply
    • Anne
      December 22, 2017 · 10:29AM:
      Yum, I love honey mustard sauce! Especially with chicken. :)
      Reply
  • Roadrunner December 26, 2017 · 3:59PM:
    Another super looking concoction! Cannot wait to try them!
    Reply
  • Anna February 5, 2018 · 5:07PM:
    My 2 year old loves these! I use 1 cup oat flour and 1/4 cup regular flour and they turn out great - probably a little more tender with the oat flour, but we don't mind.
    Reply
    • Anne
      February 5, 2018 · 5:29PM:
      Yay, that's awesome!
      Reply
  • jennifer July 1, 2018 · 2:19PM:
    can almond flour be substituted?
    Reply
    • Anne
      July 1, 2018 · 5:20PM:
      I'm not sure -- give it a shot and let me know how it comes out!
      Reply
  • ali December 27, 2018 · 4:57PM:
    i don't see eggs in the recipe but they are in the picture.
    Reply
    • Anne
      December 30, 2018 · 12:19PM:
      Good catch - thanks! Just edited the recipe - it's just one egg that should go in with the wet ingredients.
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

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