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Pear and Apple Cardamom Ginger Muffins


There's not an easier breakfast than grabbing a muffin on your way out of the door. Make these on a Sunday night and you have breakfast taken care of all week! Plus muffins are the perfect way to use up the leftover fruit in your fruit bowl.

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Rate this recipe 4.7/5 (7 Votes)


  • dry ingredients:
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • wet ingredients:
  • 2 tablespoon ground flax mixed with 4 tablespoons warm water
  • 1 cup unsweetened nondairy milk
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla
  • 1/8 teaspoon stevia
  • 1 cup diced peeled apple (about 1 medium)
  • 3/4 cup diced peeled pear (about 1 medium)


Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Preheat the oven to 350 degrees and prepare a muffin tin by either spraying with oil or use muffin liners.

Mix the dry ingredients in a large mixing bowl and set aside.

Mix the wet ingredients in a smaller bowl and then pour the wet ingredients in the dry. Mix thoroughly and divide the batter to fill the 12 muffins.

Bake for 18 to 22 minutes or until a toothpick comes out clean. You can freeze these and heat them up right before serving if you don't think you'll eat them all.


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