Chocolate Pear Muffins with Ginger (Vegan)
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.
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
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".
- I’ve tested these muffins with and without candied ginger. If you’re ginger-shy, use less or leave it out completely, the muffins will still be delicious.