Vegan Pear Muffins Recipe (Oil Free, Dairy Free, and Egg Free)

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These vegan pear muffins are an easy and delicious breakfast or snack recipe. They're oil free, dairy free, and egg free.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 186.5kcal

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)

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.

Store in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.