Pear and Ginger Muffins

Pears are a very good source of water-soluble fibre. They contain vitamins A, B1, B2, C, E, folic acid and niacin. They are also rich in copper, phosphorus and potassium and are very good for your heart, even playing a part in lowering high cholesterol levels. They can also help fight against certain types of cancer. Ginger is also wonderful and goes very well together with pears. Ginger has been used for its health benefits for over 5000 years and is a favourite medicinal and a culinary herb. Ginger has ameliorating effects on digestive problems, it is excellent for reducing gas and will also help relieve nausea (oh how I lived off water and ginger ice cubes when pregnant!!). It is also great to eat ginger when travelling (I always try to eat lots of ginger when travelling in Africa) as it can reduce motion sickness. Ginger can also help reduce inflammation such as experienced by people with arthritis. Because ginger is a warming herb, it can help reduce fever and will stimulate circulation of the blood. Because it helps relax muscles around the blood vessels it can help prevent blood clots forming. It is a natural decongestant as well (and an antihistamine) which is why ginger is so good when you have colds. Finally ginger can also help in lowering the bad cholesterol.

I prefer to use a silicone muffins pan when making muffins, they are much easier to work with than traditional muffins pans.

Fresh and delicious muffins with a spicy twist!

This recipe is:

  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Pear and Ginger Muffins

Makes 12 muffins


  • 300 grams (11 oz) pears, ripe, chopped finely
  • 1 small piece fresh ginger (similar to a grape in size), peeled and chopped very finely
  • 250 grams (8¾ oz) spelt flour
  • 2 teaspoons aluminium free and gluten free baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 100 grams (3½ oz) Rapadura (or other raw cane sugar)
  • 100 millilitres (3½ fluid oz) creme fraiche (low fat without gelatin) or soy yoghurt
  • 50 millilitres (1¾ oz) soy milk
  • 2 tablespoons coconut oil
  • 1 tablespoon agave nectar
  • 1 egg (please use free range eggs)
  • 1 egg white (please use free range eggs)


  1. Peel the 300 grams pears (you can leave the skin on if you prefer) and chop finely.
  2. Peel the small piece ginger (the skin is very thin, you can scrape it off with a teaspoon or a small knife) and chop very, very finely.
  3. In a large bowl, sift together the 250 grams spelt flour, 1 teaspoon ground cinnamon and 2 teaspoons baking powder.
  4. In a separate, medium bowl combine the 1 egg white and 1 egg, 100 millilitres creme fraiche, 50 millilitres soy milk, 100 grams raw cane sugar, 1 tablespoon agave nectar, 2 tablespoons coconut oil, the ginger and chopped pears. Mix well.
  5. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  6. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light. The batter should not be too dry. It should run slowly off a wooden spoon in large clumps. Add more soy milk if needed.
  7. Lightly grease the silicone muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
  8. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
  9. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Let cool completely if using a silicone muffins pan as the muffins will be easier to remove.


  • You can use maple syrup instead of the agave nectar.       
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use rice milk, almond milk, oat milk or semi-skimmed milk instead of soy milk.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • You can use a vegan alternative to the creme fraiche if you prefer. You can also use soy yoghurt.
  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • The muffins freeze well.