Hey long lost, friends, oh how I have missed hanging out with you here on Robust Recipes!
Paul and I both came down with really bad colds on January 2nd. We were down for the count, full on couch potatoes and soup slurpers (probably not a word, but let’s go with it). Ugh, not the best way to start 2016. But Hey, sometimes you need to take time to slow down nurture yourself. I am happy to be back to work, mostly feeling better and re-starting the beginning of 2016 on the right foot!
One of the best ways to start off the New Year is by making a batch of Gingerbread Pear Muffins, really do I need to say anything else? The name should be enough to make you run to your kitchen to begin baking right this moment! Simply imagine enjoying a fluffy muffin that is laced with warming ginger and cinnamon, sweetened with rich molasses and an over ripe pear, on a cold snowy day with a warm cup of tea or coffee. This right here is the only way to keep me happy during winter.
Did I mention that these muffins are gluten-free? They are made gluten-free using oat flour, I am truly obsessed with the stuff! I promise, you won’t be able to tell they are gluten-free and healthier for you. Plus they are refined sugar free. Sweetened by molasses, an overripe pear, and a little coconut sugar. Seriously you guys, pear in a muffin is so YUM, I can’t even handle it.
Trust me when I tell you that I will be making these Gingerbread Pear Muffins again, which is a big compliment, because as a food blogger I rarely have the time to bake recipes again after they have been posted, oh the tough life of a food blogger! But these Gingerbread Pear Muffins are worth the extra effort.
I truly hope you enjoy these Gingerbread Pear Muffins while Netflix fireplace is a blazin’ on your TV. If you have a REAL fireplace, even better. Our house has a fireplace that vents right into our attic, so we can’t use it. Grr the temptation! So, Netflix fire place it is. It’s amazing how much warmer you feel with the crackling sound of burning logs and flames dancing around on your TV!
- 2 cups oat flour (oata that have been ground in a food processor, make sure to measure after you grind them)*
- 1½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 egg
- 2 over ripe pears, shredded, juice reserved (I suggest grating the pear over a bowl to catch all of the juices)
- ¼ cup unsweetened applesauce (can sub melted coconut oil)
- 1 teaspoon pure vanilla extract
- ½ cup molasses
- 2 tablespoons coconut sugar
- 1 tablespoon fresh ginger (or sub 1 teaspoon dried, add into dry ingredients instead of wet)
- ½ teaspoon orange zest
- Preheat your oven to 350 degrees. Grease a standard sized muffin tin, set aside.
- In a medium sized bowl whisk together all of the dry ingredients. NOTE: if using dried ginger instead of fresh add it to the dry ingredients. Set aside.
- In a large mixing bowl, whisk the egg. Whisk in the remaining wet ingredients.
- To the wet ingredients add half of the dry ingredients at a time, gently stirring just until everything is incorporated.
- Using a large ice cream scoop transfer the batter to the muffin tin. Each muffin should be mostly full. Gently tap the pan a few times on the counter to release any air bubbles.
- Bake for 15 to 20 minutes, or until the tops of the muffins have domed and the center comes out clean with a toothpick.
- Allow to cool in the muffin tin for 10 minutes. Gently remove the muffins from the muffin pan and allow to finish cooling on a wire rack.
- Store in an air tight container for up to 3 to 4 days. They are great served with a little bit of butter, or peanut butter and perfect with a cup of tea.