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Ginger Muffins With Pears & Chocolate
Pears and candied ginger make a harmonious duo, even more so when wrapped in a fragrant, airy chocolate batter turned into delicious ginger muffins. Prepared in no time at all and certainly something for even the most die-hard ginger skeptics.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Dessert
Keyword:
quick, treat, vegan
Servings:
12
muffins
Ingredients
60
g
candied ginger coated in dark chocolate*
alternatively 30 g dark chocolate (1.1 oz) and 30 g candied ginger (1.1 oz)
200
g
all-purpose wheat or spelt flour
50
g
cocoa
2
heaped teaspoons baking powder
150
g
sugar
2
medium ripe bananas
2
ripe pears
250
ml
vegetable milk
e.g. oat milk, or water
70
ml
neutral oil
e.g. rapeseed oil
Metric
-
US Customary
Instructions
Preheat the oven to 175° C (350° F) top and bottom heat.
Finely chop the ginger (also the dark chocolate, if you use chocolate and candied ginger separately).
Mix the dry ingredients together (flour, cocoa, baking powder, sugar).
Peel the bananas and mash them with a fork until you have turned them into a paste.
Wash the pears, quarter them, remove the cores, and dice the pear quarters.
Mix the dry ingredients with the milk, the oil, and the mashed bananas.
Fold ginger and pear pieces into the batter and mix well.
Line a muffin tin with 12 muffin wrappers and divide the batter evenly between the 12 wrappers.
Bake the muffins for 20 minutes on the middle rack.
Leave to cool before indulging.
Notes
You can find candied ginger also under "crystallized ginger".