Thursday, September 19th, 2013...6:27 pm

Vegan Carmelized Pear Muffins

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vegan pear muffin flower small

With all the fresh fruit around, it has been so fun finding new ways to use it. My family loves fresh pears and peaches and we eat them for dessert regularly. Sometimes for a special treat we cut them up and add a scoop of granola and pour milk on top, or just a scoop of vegan ice cream, but this recipe I found on KEEPIN’ IT KIND, is our new favorite muffin. This is not just an ordinary muffin recipe, this is a bit of heaven in your hand, and your kids will beg for them like they are dessert! Just try to stay away from them on your own and you have a challenge. The original recipe was not vegan, so just a small change was all it took. I also added some walnuts and decreased the sweet and oil just a little too. One of the reasons that I wanted to try this recipe is that one of the ingredients is coconut sugar. I had purchased some a while back and had not ever had the excuse to try it out, so I thought this was a good chance for something new. I doubled this recipe to put some in the freezer and that was a good idea, but they are too yummy and getting some to the freezer before they were eaten was a challenge.

Vegan Carmelized Pear Muffins

Wet Ingredients

1 c. almond milk (other milks would work fine too)

1 tsp. apple cider vinegar

1/4 c. canola oil (the original recipe calls for coconut oil)

2 tsp. vanilla extract

1/3 c. coconut sugar

Dry Ingredients

2 c. whole wheat pastry flour

1 tbsp. baking powder

1/2 tsp. salt

Pear Mixture

3 bartlet pears, cored and sliced thin

1 tbsp. Earth Balance

4 tbsp. coconut sugar

1/2 c. walnuts, chopped

Preheat oven to 375 degrees and prepare a 12 cup muffin tin.

Begin by adding the apple cider vinegar to the almond milk and let it sit for 10 minutes, so it turns to buttermilk.

In a large bowl, combine the flour, baking powder, and salt.

I used a cast iron pan on medium heat to melt the Earth Balance and coconut sugar together. Add the sliced pears and cook, reducing them down to a kind of thick carmelized mixture. This takes about 10 minutes, depending on how juicy the pears are.

I had to soften the coconut sugar in the microwave for about 30 seconds before adding to the milk. After doing that, add the oil and vanilla and stir until well combined.

Add the milk mixture and the pear mixture to the flour mixture and stir until just combined. Add in the walnuts.

Spoon batter into the muffin cups and cook for 20-25 minutes. Just try to let them cool before eating so you don’t burn your tongue on a hot pear.




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