Vegan Pear Ginger Muffins

Pear and ginger are perfect flavor pairs. The muffins taste absolutely divine. This recipe is vegan. If you are fine, use butter and milk or use egg in place of coconut oil, almond milk, or flax seed powder. I use almond milk for the benefits of almonds and coconut oil too is very healthy. Any oil can be substituted. But this combination of flavors is perfectly divine. It is guaranteed that you will enjoy this again and again.

I am posting this for #NationalMuffinDay recipes from our festive group planning. Ashley of Cheese Curd In Paradise is hosting this event to celebrate #NationalMuffinDay. It is so exciting to share this recipe and to see what fellow bloggers are posting for this event.  

All-purpose flour - 1.5 cups

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Brown sugar - 3/4 cup, plus 2 tbsp

Fresh ginger - 1.5 tsp, grated

Almond milk - 1 cup

Flaxseed powder - 2 tbsp

Vanilla - 1/2 tsp

Coconut flour - 3 tbsp

Coconut oil - 1/4 cup, room temperature

Candied ginger - 2 tbsp, chopped

Pear - 1 cup, chopped small dices

Coconut flakes - 1 tbsp, unsweetened

Sliced almonds - 2 tbsp

Preheat the oven to 350 degrees F. Line a regular muffin tray and set it aside. Add 1/2 cup almond milk to 2 tbsp flax seed powder and set aside for it to gel. 

Add salt, baking powder, baking soda, coconut flour to flour in another bowl and mix. In another bowl, add the brown sugar, remaining almond milk, freshly grated ginger, vanilla, coconut oil, and flaxed egg. Mix gently. Add the dry ingredients and mix quickly. Fold in the pears and candied ginger. 

Fill into prepared muffin cavities to 3/4th level. Top with coconut flakes and sliced almonds. Bake for 20-21 minutes. 

Cool on a cooling rack for 10-15 minutes. 

Serve.