If there is one concept I became obsessed with the past 6 months, it’s a good vegan muffin! For years I skipped them as I could never achieve the perfect texture, but once I did I rolled out countless variations! While I don’t have a muffin on the daily, I do enjoy one on the weekend sometimes as it’s a chance to break away from my normal avocado toast routine and they of course are just..
What’s fab about these muffins, is everything! I’ve never been very into pears, so this flavor combo absolutely took me by surprise. It’s quick, easy, my staple muffin recipe, packs apple sauce for a natural sweetness derived from the fruit, has less sugar than most muffins, buttery soft, perfect for any season, notes of ginger and nutmeg, packs some whole wheat flour, and is hands down my new favorite muffin!
If you love all things muffins or have an affinity for all things pears, you’re going to love these staple vegan Cinnamon Pear Muffins!!
Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Add melted coconut oil, sugar, applesauce or mashed banana, room temp almond milk, and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the pears saving a few to throw on top, and fill into the muffin cups.
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops begin to dry out simply make a tent with aluminum foil to prevent them from further drying out.