Pear and ginger muffins

Servings: 10 Prep time: 15
Difficulty: Easy Cooking time: 25
Author: My Dairy-Free Dream Total time: 40

Low in sugar and packed with flavour, these are perfect for breakfast or a healthy snack. Make these gluten free by using a gluten-free flour mix.


280g gluten-free flour or plain flour
2 tsps baking powder
1/2tsp bicarbonate of soda
Pinch of sea salt
60g coconut sugar or xylitol
1 egg
200ml Vanilla Rice Dream
2 pears grated
45g chopped crystallised ginger
6 tbsps olive oil or melted coconut oil
A little xylitol ground up fine for dusting, optional


  1. Preheat the oven to 180C, gas mark 4
  2. Line muffin moulds with paper cases.
  3. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, salt and sugar.
  4. Beat together the egg and Rice Dream in a jug. Pour into the flour and mix to combine.
  5. Stir in the pear and ginger.
  6. Fill the muffin cases then bake for 25 minutes until they are golden brown.
  7. Leave in the tins for 5 minutes before placing on a wire rack to cool.
  8. Dust with a little sugar to serve if wished.


Per muffin:

Calories 195kcal
Protein 3.4g
Carbohydrates 32.6g
of which sugars 11.1g
Fat 6.6g
of which saturates 1g

BACK TO Recipe Grouping