Preheat the oven to 180°C and line a 12 hole muffin tray with liners.
In a mixing bowl, combine the oats, flours, baking powder, ginger, cinnamon and salt. Mix well and set aside.
Peel the pears and grate them into a bowl using the large holes of a box grater. It should yield one heaped cup
Melt the coconut oil in a pan over medium heat. Once melted remove from heat and add sugar. Mix together until well combined. Whisk in the almond milk, eggs, vanilla and shredded pear until you have a loose batter. Add the flour mixture and fold it in gently, being careful not to overmix. Stir half the almonds into the batter.
Fill the muffin cups nearly to the top and sprinkle the remaining almonds. Bake until the tops are golden brown and a toothpick inserted into the middle comes out clean, 25-27 minutes.
Let the muffins cool for 10 minutes before removing them from the muffin tin. Serve warm or room temperature.
Store in an airtight container for up to 3 days.
You can use any nuts and replace the almond milk with any type of plant or nut based milk.