10 December 2017

Recipe: Vegan Spiced Pear Muffins

Note: Please keep in mind that my recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!

This recipe is a collaboration with my mother, Michelle, who used to make a non-vegan version of these around Christmastime. Since she eats a mostly vegan diet nowadays, we worked together to substitute the dairy and eggs in the recipe to make a version we could both enjoy. The resulting muffins have a soft, moist texture with a festive, seasonal flavor thanks to pureed pears and warm spices. If you don't have pears on hand or want to save a step, you could use applesauce instead. (But be sure to use coconut butter and not coconut oil--the former is made with coconut flesh and adds a rounded flavor without tasting of coconut, while I find the latter can leave an unpleasantly oily aftertaste in baked goods.)


- 1/4 cup coconut butter
- 1 cup sugar
- 3/4 cup pureed pears (about 3 pears cooked and pureed)
- 2 cups einkorn flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of soy milk.

1. Preheat the oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with parchment muffin wrappers and set aside.

2. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.

3. In a large mixing bowl, stir together the coconut butter, the sugar, the pear puree, and the vanilla extract. If the coconut butter is very hard, you may need to microwave it in a small microwave-safe bowl on low power until it is soft first.

4. Add the flour mixture and the soy milk alternately to the pear mixture, mixing well after each addition.

5. Divide the batter among the prepared muffin cups, filling each about 2/3 full.

6. Bake for 20-30 minutes until golden brown. Let the muffins cool in the pan for 5 minutes, then use a fork to carefully pop them out of the pan and let them cool completely on a wire rack.

Makes 12 muffins

No comments:

Post a Comment

Penny for your thoughts?

Note: Only a member of this blog may post a comment.