Pear & Cinnamon Muffins

November 16, 2016

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Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs Veggemo Vegan Pear and Cinnamon Muffins Monika Hibbs

I just recently tried Veggemo, a dairy free milk beverage that’s perfect for our every day cooking needs. It’s a great way to get all the nutrients of milk without the dairy in case you have a sensitivity,  or just prefer not to include it in your daily diet.

Veggemo is made with peas, tapioca, and potatoes. Best part is it doesn’t look or taste like it’s made with vegetables.  Veggemo is a great source of calcium, vitamins D and B12.  I love the fact that it’s also free of most common allergens! Veggemo is great to use in place of milk!  I made these vegan pear cinnamon muffins, if you’re not brave enough to just have a glass on its own.

Vegan Pear & Cinnamon Muffins
Prep time: 15 minutes
Cooking time: 20–25 minutes
Makes 12 regular muffins or 6 large ones


Ingredients
To prep pears:

2 pears, peeled and cut into cubes (About1 ½ cups)
1 tbsp. cinnamon
1 tbsp. coconut oil
2 tbsp. brown sugar

Dry ingredients:
1 ¼ cups all-purpose flour
¼ cup of whole wheat flour
½ cup old fashioned oats
½ cup brown sugar
¼ tsp. salt
1 1/2 tsp. baking powder
½ tsp. baking soda

Wet ingredients:
1 flax egg*
1/3 cup unsweetened apple sauce
1/2 cup Veggemo
1/3 cup vegetable oil
1 tbsp. lemon juice or zest
1 ½ tsp. vanilla extract

*To make a flax egg, add 1 tbsp. of flaxseed to 2 1/2 tbsp. of water to create one “egg.”

For the crumble:
¼ cup old fashioned oats
2 tbsp. all-purpose flour
2 tbsp. coconut oil, softened
1/4 cup raw sugar or brown sugar

Directions
Preheat your oven to 375°F. Grease or line a muffin tin (or alternatively an extra-large muffin tin).

In a small pan, melt the coconut oil. Add in the cinnamon, sugar and pears. Cook for about 5 minutes until just slightly softened and fragrant. Remove from the pan and place in a bowl in the fridge to cool down.

Meanwhile, in a small bowl, mix the flaxseed meal and water together and let it stand for about 5 minutes.

In a medium bowl, sift your flour and all remaining dry ingredients together. Set aside.

In a large bowl, whisk all of your wet ingredients together. Using a wooden spoon or spatula, incorporate the dry ingredients and the cooled pears. Fold everything together until just mixed. (Over mixing can create a “tougher” texture.)

In a small bowl, using your hands, incorporate the ingredients for the crumble topping.

Using a cookie scoop fill the muffin liners just over ¾ full. Top with a sprinkle of the crumble mixture.

Bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool for 5–10 minutes and then remove from the pan to continue cooling on a wire rack. Once completely cooled, you can store them in an airtight container for up to 3 days or freeze them.

To recreate the look of our muffins, thinly slice a pear lengthwise. Place a slice on top of the muffin and sprinkle with some more raw sugar.

If you find the liners pull away from the muffin, this is just because they are moist. If you don’t wish to use muffin liners, you could brush the muffin tin with coconut oil and sprinkle in coarse sugar before filling them. This will give them a nice look and sugary crust on the outside!

Recipe created by MH Food Contributor Erin Creed.