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1
Preheat the oven to 350u00b0. Grease a muffin pan or line with muffin liners.
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2
Set a skillet over medium-high heat. Add the butter and let it melt, then bubble, then brown, swirling it around once in awhile. Do not let the butter burn. Turn off the heat.
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3
Add the grated pear, cardamom, ginger, and cinnamon to the brown butter. Stir them around to incorporate the brown butter into the ingredients. Set aside.
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4
Combine the almond, buckwheat, and teff flours with the potato starch and arrowroot powder in a large bowl. Whisk to incorporate and aerate the flours together. Add the baking soda, baking powder, kosher salt, and coconut sugar. Whisk again.
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5
Whisk the eggs, yogurt, and buttermilk together until they are fully combined. Make a well in the center of the dry ingredients and pour in the liquids. Mix with a rubber spatula until the ingredients are mostly combined. Add the pear mixture and crumble the walnuts into the muffin batter. Stir until everything is fully incorporated.
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6
Fill the muffin tins almost full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes.
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7
Allow the muffins to cool in the tins for 5 minutes, then remove to a cooling rack. It's hard, but let the muffins cool for 15 minutes before eating.
