Sometimes what I make is determined by what is available in my kitchen at the moment (then I don’t have to go to the grocery store). So many pears lately hanging around, hence, vegan pear ginger muffins found their way into the oven. I was delighted at how little sugar went into these and how they still managed to be slightly sweet, not over- or underwhelming. The pear makes a for a great break from squash and pumpkin during the fall months.
(make 18 muffins, or 12 muffins and 1 small loaf of bread)
- 3 C whole grain flour
- 1/2 – 3/4 C brown sugar, packed
- 4 tsp baking powder
- 1 tsp cinnamon
- 1 ½ C unsweetened almond or soy milk
- ½ C canola oil
- 2 tsp vanilla
- 2 pears, peeled and diced
- 1/2 – 3/4 C crystallized dried ginger chopped fine
1. Preheat oven to 400° and line a muffin tin with paper cups.
2. Mix all the dry ingredients together, then add the wet. Stir until just combined.
3. Fold in the chopped pear and pour batter into prepared pan or cupcake wrappers. Bake for about 20 minutes, check to see if they are done with a toothpick, you don’t want to overbake else they become dry.
These freeze brilliantly. I don’t know if I’d let them go longer than about a month, but they will get you through a few weeks of breakfasts nonetheless.
Many thanks to Gosh, that’s so vegan for the inspiration on the muffins. I was all pumpkin’d out and pears hit the spot.