Vegan Muffins with Pears

vegan muffins in black muffin papers stacked on top in a single stack.

Bake up delicious vegan muffins with little work, thanks to a homemade baking mix. With vanilla, and pears to give them a boost, these are mighty delicious muffins.

Prep Time5

Cook Time25

Total Time30

Course: Bread, Breakfast, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 222kcal

Author: Jessica Fisher

Cost: $5

Equipment

large mixing bowl
rubber spatula
USA muffin pans
parchment muffin papers
wire rack

Ingredients

6 tablespoon water
2 tablespoon flaxseed meal
1 batch Mix and Match Muffin Mix
1 cup almond milk
½ cup neutral oil
½ cup applesauce
1 teaspoon vanilla extract
1 cup chopped pear or other favorite fruit or berries
raw sugar for topping

US Customary - Metric

Instructions

Preheat the oven to 350°. Line two 12-cup muffin tins with 18 paper liners or spray with nonstick cooking spray.
In a small mixing bowl, combine the water and flaxseed meal. Allow this to set for five minutes.
2 tablespoon flaxseed meal, 6 tablespoon water
In a large bowl, whisk together the homemade muffin mix ingredients.
1 batch Mix and Match Muffin Mix
In another large mixing bowl, combine the milk, oil, applesauce, flaxseed egg substitute, and vanilla extract.
1 cup almond milk, ½ cup neutral oil, ½ cup applesauce, 1 teaspoon vanilla extract
Add the pear and the dry ingredients into the wet ingredients and gently fold to combine.
1 cup chopped pear
Divide the batter into the 18 prepared cups. You can do more or less, just adjust the baking time. Sprinkle the tops generously with raw sugar.
raw sugar for topping
Bake until golden brown and a tester inserted comes out with a few crumbs attached, about 25 minutes. Cool on a rack.
To freeze: cooled muffins can be stored in an airtight container in the freezer for up to 2 months.

Notes

Nutritional values are approximate and are based on the recipe making 18 muffins. Use within 4 days or freeze.

Nutrition