Paleo Ginger Spiced Pear Muffins and Grain Free Perks
A couple weeks ago we had a few fellow triathletes stay with us for the Austin 70.3 ironman. It was good fun and of course lots of time was spent in the kitchen. Eating, prepping, talking, etc. One of my husband’s triathlete friends has gone through a whole scew of health problems and started asking me questions about eating grain free.
Should he try grain free? What type of person might benefit from eliminating grains (temporarily or all together)? When’s the best time to try eating grain free?
I’d say anyone wanting to reduce inflammation in their body (hence why we eat grain free after certain training blocks), and for anyone who might be suffering from low immunity or food allergies.. or STRESS! Gosh, that sounds like a lot of people these days, myself included!
But let’s back up here. What are grains made up of?
Wellness Mama had a great definition ->
“Grains contain Phytic Acid, a mineral blocker that prevents absorption of calcium, magnesium, iron, copper and zinc. This phytic acid is found in the bran of all grains as well as the outer coating of seeds and nuts. Even after grains became more mainstream during the agricultural revolution, grains were allowed to sit in the fields for several weeks before thrashing. This allowed the grains to be exposed to the elements and to sprout. Evidence shows that sprouting increases the content of many important vitamins, and breaks down the phytic acid.”
Does that mean we never eat grains? Of course not! We love our GF oats, rice bowls, quinoa, etc. But for me (us), I know when my body starts to break down due to ANY of the stressors mentioned above, it’s best to switch to grain free for a period of time (1-2 weeks) until I can resolve them and REALLY absorb my nutrients. Make sense? But don’t worry, there’s plenty of GRAIN FREE Goodies you can make in the mean time!
For the Kiwi, I think offseason is a great time. He doesn’t require as many carbs or maximum glycogen storage for endurance training. Plus he can really focus on DE-STRESSING the mind and the body. Fueling with a grain free diet (temporarily) can often help accelerate that healing process and maximize nutrient absorption. Although, I’d say it’s definitely individualized. Like any elimination diet!
Many people think baking grain free is difficult, and it can be if you haven’t played around in the kitchen. Luckily, I’ve taken the guessing game out of it for you today.
Yes, super good and easy to make paleo muffins! Naturally sweetened and of course grain free. Okay, enough grain free talk. Let’s get to the recipe.
Paleo Ginger Spiced Pear Muffins
- 3 small Seckel Pears (these are smaller pears)
- 1 tbsp butter or melted coconut oil
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1/4 cup natural Ginger-ale ( zevia or club soda work too )
- 1/4 cup and 1 tbsp honey (You'll use 1 tbsp separately)
- 3 eggs
- 1 1/2 cup almond meal
- 1/2 cup potato starch
- 1/4 cup coconut flour
- 1/3 cup nut/seed mix (optional)
- 1/2 tbsp baking soda
- dash of sea salt
- First, skin your pears and chop into pieces. Place in bowl and mix in melted butter, ginger ale or club soda, 1 tbsp honey. Let that soak.
- In another bowl, combine your eggs and spices. Beat until fluffy. Then gradually fold in your flours and nuts and mix together. Add in your pear and ginger mixture plus the extra 1/4 cup honey. Mix again.
- Pour batter into oiled muffins cups and bake on center rack at 350F for 22-25 minutes or until muffins are golden brown. Let them cool and top with more cinnamon.
- Makes 10-12 muffins
- Optional --> for more sweetness - 1/3 cup baking stevia or more maple syrup
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What’s your go to grain free treat? Or muffin in general?
You know you have one!