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!
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!
Here are more Christmas breakfast ideas to enjoy.
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!
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)
- Greek yogurt
- Almond milk
- Ground flaxseed
- Ground ginger
- Baking powder
- Baking soda
- Crystallized/candied ginger (optional)
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.
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.
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)
- 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
- Heat oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners.
- In a large bowl, whisk together the dry ingredients (whole wheat pastry flour through ground ginger).
- In a separate bowl, whisk together the wet ingredients (grated pear through almond milk).
- 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.
- Divide the batter evenly between the 12 greased muffin cups and sprinkle with crystallized ginger.
- Bake for 18-20 minutes, until the muffins bounce back when lightly pressed and a toothpick inserted into the center comes out clean.
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. 🙂