Ripe pear and walnuts fold into a batter fragrant with ground cardamom and cinnamon, sweetened with maple crystals and whisked together in minutes before baking into a tender gluten-free quick bread.
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Preheat oven to 350° F.
In large bowl, whisk together flour, powder, salt, cinnamon, and cardamom.
In separate bowl, whisk together egg, maple crystals, canola oil, and vanilla extract. Add wet ingredients to dry and stir to combine. Add pears and walnuts and divide batter between muffin molds.
for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean.
Let bread cool in pan for 10 minutes before removing to wire rack to finish cooling.
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