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Ginger pear low carb muffins… you can enjoy the holiday season’s flavors and still eat low carb! These muffins are also dairy free, which is a plus for those trying to stay away from dairy.

The holiday season is here in full force. It’s the season of family, friends, and a lot of get-togethers. If your family and friends are anything like mine, these celebrations come with A LOT of food. And all delicious food, btw.

In my case, we’ll be going to visit my sister for the holidays. So, having healthy options available at home can come in handy if we don’t want to come back home in bigger pants, lol.

That’s where this ginger pear muffin recipe comes in.

These ginger pear low carb muffins are easy to make. You can store some to eat when unhealthy cravings or temptations come along.

While I normally fast during breakfast. I think these are a great breakfast option. But, they’re great as a snack too.

It’s dinner time right now, as I write this post, and I can tell you that a muffin (maybe two 😉) made it as part of my dinner tonight.

So, pin this recipe (below) and keep these yummy ginger pear low carb muffins as part of your arsenal of delicious healthy foods for the holidays.

GINGER PEAR LOW CARB MUFFINS

Ginger Pear Low Carb Muffins

These ginger pear muffins are lightly sweet, very moist, and with the perfect balance of pear and ginger root. The chunks of pear in the muffins melt in your mouth after they’re baked. Delicious!

Pair one (or two!) of these muffins with a cup of hot tea as part of breakfast or as an afternoon snack for satisfying low carb, dairy-free sweetness.

INGREDIENTS

WET INGREDIENTS

1 organic Taylor Gold pear, peeled

¼ cup coconut oil, melted

3/4 tsp organic vanilla extract

6 free-range eggs, at room temperature

1 tbsp packed grated organic ginger

DRY INGREDIENTS

½ cup + 1 tsp organic coconut flour

¼ cup Lakanto monk fruit granulated sugar substitute (or any granulated sugar substitute of your liking)

1 tsp aluminum-free baking powder

¼ tsp sea salt

¾ tsp organic ground cinnamon

1/8 tsp organic ground nutmeg

1/4 tsp Xantham Gum

2 tbsp walnut pieces (optional)

Ginger Pear Low Carb Muffins

INSTRUCTIONS

  1. Preheat oven to 350°F (177°C) and line a muffin pan with cupcake wrappers. Set aside.
  2. Peel skin off pear. Cut 1/3 of pear and puree (or mash) it. Dice the remaining 2/3 of pear. Set pureed pear and diced pear aside.
  3. In a bowl, add melted coconut oil, vanilla extract, eggs, organic grated ginger, and pear puree. Combine well.
  4. In another bowl, combine coconut flour, Lakanto monk fruit sweetener, baking powder, sea salt, cinnamon, nutmeg, and Xantham Gum.
  5. Add dry ingredients to bowl with wet ingredients. Combine well, ensuring that there aren’t any clumps of dry ingredients in the batter.
  6. Add diced pear to the batter and combine.
  7. Divide batter evenly into the 12 cupcake wrappers in the muffin tin. Then, sprinkle walnut pieces on every muffin.
  8. Bake for 20 minutes or until an inserted toothpick comes out clean. Remove from oven, allow to cool for 5 minutes, and enjoy warm.

Ginger Pear Low Carb Muffins - moist muffin piece

NOTES

My husband likes to eat these warm with grass-fed butter. And I have to say, they’re heavenly like that! Of course, that would add dairy to this recipe, so topping it off with butter is optional.

Pears have a light flavor. So, I went light on the ginger to prevent it from overpowering the pear flavor. However, if you would like to go heavier on the ginger, just add ½ tsp more to the recipe and it should be enough.

Ginger Pear Low Carb Muffins - vertical

BEFORE YOU PRINT OFF THE RECIPE AND GO BAKE…

Comment below and let me know what’s your favorite holiday muffin recipe.

And don’t forget to sign up for the Fit and Healthy Conversions Cheat Sheets. You’ll get useful measurements and conversions for healthy baking options.


Ginger Pear Low Carb Muffins

5 from 10 votes
Ginger Pear Low Carb Muffins
GINGER PEAR LOW CARB MUFFINS
PREP TIME
15 mins
COOK TIME
20 mins
Cool for
5 mins
TOTAL TIME
35 mins
 
These ginger pear muffins are lightly sweet, very moist, and with the perfect balance of pear and ginger root. The chunks of pear in the muffins melt in your mouth after they’re baked. Delicious! 

Pair one (or two!) of these muffins with a cup of hot tea as part of breakfast or as an afternoon snack for satisfying low carb, dairy-free sweetness.

COURSE: Breakfast
CUISINE: American
Keyword: ginger pear low carb muffins
SERVINGS: 12 servings
CALORIES: 105 kcal
AUTHOR: Catherine Baez Sholl
INGREDIENTS
WET INGREDIENTS
  • 1 organic Taylor Gold pear peeled
  • ¼ cup coconut oil melted
  • 3/4 tsp organic vanilla extract
  • 6 free-range eggs at room temperature
  • 1 tbsp grated fresh organic ginger root packed
DRY INGREDIENTS
  • ½ cup + 1 tsp organic coconut flour
  • ¼ cup Lakanto monk fruit granulated sugar substitute or any granulated sugar substitute of your liking
  • 1 tsp aluminum-free baking powder
  • ¼ tsp sea salt
  • ¾ tsp organic ground cinnamon
  • 1/8 tsp organic ground nutmeg
  • 1/4 tsp Xantham Gum
  • 2 tbsp walnut pieces optional
INSTRUCTIONS
  1. Preheat oven to 350°F (177°C) and line a muffin pan with cupcake wrappers. Set aside.

  2. Peel skin off pear. Cut 1/3 of pear and puree (or mash) it. Dice the remaining 2/3 of pear. Set pureed pear and diced pear aside.

  3. In a bowl, add melted coconut oil, vanilla extract, eggs, organic grated ginger, and pear puree. Combine well.

  4. In another bowl, combine coconut flour, Lakanto monk fruit sweetener, baking powder, sea salt, cinnamon, nutmeg, and Xantham Gum.

  5. Add dry ingredients to bowl with wet ingredients. Combine well, ensuring that there aren’t any clumps of dry ingredients in the batter.

  6. Add diced pear to the batter and combine.

  7. Divide batter evenly into the 12 cupcake wrappers in the muffin tin. Then, sprinkle walnut pieces on every muffin.

  8. Bake for 20 minutes or until an inserted toothpick comes out clean. Remove from oven, allow to cool for 5 minutes, and enjoy warm.

RECIPE NOTES

My husband likes to eat these warm with grass-fed butter. And I have to say, they’re heavenly like that! Of course, that would add dairy to this recipe, so topping it off with butter is optional.

Pears have a light flavor. So, I went light on the ginger to prevent it from overpowering the pear flavor. However, if you would like to go heavier on the ginger, just add ½ tsp more to the recipe and it should be enough.

INGREDIENTS USED IN THIS RECIPE


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