These vegan pear muffins are a delicious make-ahead breakfast or snack. They’re sweet, moist, and fluffy, with a subtle floral flavor from the pears. Give them a try if you’re looking for simple oil-free plant-based baking recipes, like these chia seed muffins, which are another one of my favorites.
Ingredients and Substitutions
You can use any type of pear you like in these muffins. I went with Bartlett pears this time. I love their sweet, slightly floral flavor.
Creamy almond butter acts as a binder in this dairy-free, egg-free muffin recipe. You can substitute any other type of creamy nut butter or seed butter you like.
I sweetened these muffins with pure maple syrup. You can substitute other liquid sweeteners such as agave nectar or date syrup if you prefer.
I spiced these muffins with cinnamon and a pinch of nutmeg too. You can omit the nutmeg if you’re not a fan, but I love the delicate hint of warmth it adds to these muffins.
How to Make Vegan Pear Muffins
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the unsweetened plant-based milk, maple syrup, creamy almond butter, and vanilla extract to a mixing bowl, then use a whisk to mix well.
Add the whole wheat flour (spooned into the measuring cup, then leveled—not scooped), baking powder, cinnamon, salt, and optional nutmeg to a separate bowl, then mix well. Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine. Add the pear, then gently mix to combine.
Divide the batter evenly into 12 portions in a muffin pan lined with paper baking cups.
Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out looking clean. Let the muffins cool to room temperature before removing from the pan and serving.
Vegan Pear Muffins Recipe (Oil Free, Dairy Free, and Egg Free)
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 1/3 cups unsweetened plant-based milk
- 1/2 cup pure maple syrup
- 1/2 cup creamy almond butter (or substitute any other nut butter or seed butter you prefer)
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (spooned into the measuring cup, then leveled—not scooped)
- 4 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pinch of ground nutmeg (optional)
- 1 cup chopped fresh ripe pear (peeled and cored. Approximately 1 1/2 medium pears)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 1 1/3 cups unsweetened plant-based milk, 1/2 cup pure maple syrup, 1/2 cup creamy almond butter, and 1 teaspoon vanilla extract to a mixing bowl, then use a whisk to mix well.
- Add 2 cups whole wheat flour (spooned into the measuring cup, then leveled—not scooped), 4 teaspoons baking powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and optional 1 pinch of ground nutmeg to a separate bowl, then mix well.
- Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine.
- Add 1 cup chopped fresh ripe pear, then gently mix to combine.
- Divide the batter evenly into 12 portions in a muffin pan lined with paper baking cups.
- Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
- Store in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
