Pear Ginger Muffins {Paleo, Diabetic Friendly}

Last weekend I was in Austin, Texas;  aka the Paleo Mecca of the Universe for the annual Paleo pilgrimage to attend Paleo f(x).  Paleo f(x) is basically the most incredible thing that has happened since sliced bread.  Wait!  I don’t eat sliced bread anymore, nor did I really enjoy it when I did eat it BP (before Paleo).  So it is the most incredible thing that has happened since….Tinstar Foods Brown Butter. Have you guys tasted that stuff?  It is so good.  Like, blow your mind good!  Anyway back to my point, I attended some great talks, snacked on some great products, but most importantly I socialized with some of the greatest people I know.  Seriously THE GREATEST! Last year I attended Paleo f(x) as a total fan girl, stalking Liz Wolfe and Diane Sanfilippo like a total creep, hoping they would remember me from a book signing months prior.  This year I attended it as a normal girl.  Well as normal as I can possibly get considering I was singing at the top of my lungs down corridors of the Palmer Center, scaling fences in heels, and double-fisting brisket like its my job while I shoveled it in my mouth!

Pear Ginger Muffins www.anourishedappetite.com

What does any of the above shenanigans have to do with this recipe you ask?  Absolutely nothing!   Except I did see a girl eating a pear at the conference which made me want to eat a pear.  Then I bought too many pears and decided I wanted to make muffins!   So I did.  They were delicious so I decided to share them with you all. You’re Welcome! Have you ever read that book, If you Give a Mouse a Cookie? We basically could title this blog post, If you Give Nat a Pear! Lots of things happened and then I ended up with muffins that have a shit-ton of ginger! The end. Best. Story. Ending. Ever!

Pear Ginger Muffins www.anourishedappetite.com

Besides the pear nonsense I have been on an out of control ginger kick lately.  Well, lets be honest, it is more like always.  Ever since my first sushi outing years ago, I tasted the sweet tang of some pickled ginger and I was hooked.  I will do whatever I can to get ginger into a recipe. Pickled, fresh, powdered; the form doesn’t matter as long as it is ginger and a lot of it! Much to the chagrin of my recipe testers who are typically not such huge ginger fans like myself. Keep that in mind when you try this mouth-watering, delicious recipe below.  I might have gone a bit overboard with the ginger, although I personally believe that is not possible!

 

Pear Ginger Muffins www.anourishedappetite.com

The best part about this recipe, besides the pears and ginger I just babbled on about, is the fact that you can omit the maple syrup in both the muffin and topping and it still tastes great.  Even better, use green apples instead of the pears and these babies become 21 Day Sugar Detox compliant! But before you decide to make this recipe I urge you to get over to Primal Food Pantry and order some Brown Butter Ghee from my girl Hima.  I put it in the muffins, the topping and slathered it all over this baby and it was life-altering.  While coconut oil or butter work, and will taste amazing, the brown butter is a-whole-nother level.  Mind blown, and good day!

Pear Ginger Muffins {Paleo, Diabetic Friendly}
 
Prep time
Cook time
Total time
 
Serves: 12 muffins
Ingredients
  • MUFFINS
  • 2 pears, cored and diced
  • 3 eggs, whisked
  • ¼ cup ghee, coconut oil or butter, melted
  • 2 TBSP maple syrup (optional)
  • 1 TBSP fresh grated ginger
  • 1¼ cup almond flour
  • 4 TBSP coconut flour
  • ½ tsp baking soda
  • pinch of sea salt
  • TOPPING
  • ½ cup pecans, coarsely chopped
  • ½ cup finely shredded coconut
  • 1 tsp fresh grated ginger
  • 1 TBSP ghee, coconut oil or butter, melted
  • 1 tsp maple syrup (optional)
  • pinch of sea salt
Instructions
  1. Preheat oven to 350.
  2. Place almond flour, coconut flour, baking soda and sea salt in a large bowl; mix.
  3. Add eggs, fat of choice, ginger maple syrup and diced pears.
  4. Mix thoroughly.
  5. Place in parchment paper or silicone liners about ¾ full, leave room for topping.
  6. In food processor, pulse pecans, shredded coconut, ginger, fat of choice, maple syrup and sea salt until nuts are coarsely chopped.
  7. Sprinkle about a tablespoon of the topping on each muffin.
  8. Press down gently to ensure topping will remain intact.
  9. Bake for 25-30 minutes
  10. Let cool, if you have the patience, then devour!

Are you a ginger fan?  If so, how do you enjoy it?  In everything like me?

To a nourished life,

Natalie

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