A delightful Fall muffin that is both delicious AND nutritious! The chia seeds and walnuts are excellent sources of omega-3 fats and fiber. The ginger adds a nice warm sweet spiciness. Enjoy!
2 cups white flour
¾ teaspoon salt
¾ teaspoon baking soda
¼ teaspoon baking powder
¾ cup brown sugar
1 cup melted butter or oil
¾ teaspoon vanilla extract
1 ½ cup diced fresh pears
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
⅓ cup chia seeds
⅓ cup coarsely chopped toasted walnut
⅓ cup small diced crystalized candied ginger pieces
- Preheat oven to 350 F.
- Sift together the flour, salt, baking soda, and baking powder.
- In a separate bowl, whip the eggs with the sugar and butter. If using butter, cool to room temperature before mixing with eggs.
- Stir in the vanilla, pears, spices, chia seeds, walnuts and ginger. Please do not overmix.
- Spoon the battered into greased or paper muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until golden brown.
Gluten-free & Dairy Free version
Heads up: gluten free and dairy free ingredients are not inherently “healthier” as the caloric and nutritional content will not vary significantly from traditional ingredients. Although important for those with celiac or food allergies. Experiment with what you prefer best both with taste and how your body feels #intuitiveeating.
Comment below with your favorite variation. Regular vs. Gluten Free!
- Substitute the white flour with 1 cup almond flour, 2/3 cup tapioca flour and 1/3 cup coconut flour.
- Substitute butter with light olive oil, coconut oil or canola oil.