These moist and fluffy Pear Ginger Honey Muffins are lightly sweetened only with raw unfiltered honey, making them a great option for a non-sugar coma inducing holiday baked good. Enjoy them as a snack or a yummy make-ahead breakfast! Thank you to Aunt Sue’s Raw & Unfiltered honey for sponsoring this post.
I hope you’re not done with your holiday baking yet, because Christmas is coming up in only a few days and these muffins would be really delicious with coffee on Christmas morning! I mean, is there anything that smells more festive than ginger and cinnamon?! These make your house smell amazing while they’re baking and would make the present opening especially merry – or simply make them ahead of time and light a festive candle – I won’t tell. ;)
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 perfectly with the ginger and pear in these muffins – one of my favorite flavor combinations!
MY OTHER RECIPES
These muffins are also made with 100% 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), 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.
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.
Here’s the full recipe!
Pear Ginger & Honey Muffins
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
- 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
- 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.
- Enjoy!
Have a wonderful rest of your holiday season, my friends!
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. :)
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!
Yeah, I just love the texture! It’s been my go to for many years!
Won’t heating the raw honey destroy a lot of the nutritional benefits?
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!
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!
Let me know how they do with GF flour!
I will!
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.
These sound amazing! I love the idea of putting crystallized ginger on top.
Wow this looks great! :-O
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!
Yum, I love honey mustard sauce! Especially with chicken. :)
Another super looking concoction! Cannot wait to try them!
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.
Yay, that’s awesome!
can almond flour be substituted?
I’m not sure — give it a shot and let me know how it comes out!