Vegan Cinnamon Pear Mini Muffins
These Vegan Cinnamon Pear Mini Muffins are loaded with chunks of real fruit and no refined sugar so they are super yummy and healthier than typical muffins.
Servings 36 mini muffins
Ingredients
Muffins:
- 2 flax eggs ( 2tbsp ground flax seeds + 4 tablespoon water)
- 1 ½ cup white whole wheat flour
- 3 tsp baking powder
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- 2 pears cored and diced very small Apple also works.
- ¼ -½ cup coconut sugar, depending on desired sweetness. I use ¼ cup.
- 1 cup non dairy milk room temperature
- ¼ cup applesauce or mashed banana
- ¼ cup oil such as coconut or avocado
Cinnamon Cashew Cream Cheese Frosting:
- 1 cup cashew pieces, soaked overnight and drained
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoon maple syrup
- 1 tablespoon coconut oil melted
- ¼ teaspoon vanilla
- 2 tablespoon non dairy milk
- pinch of salt
Instructions
Muffins:
- Preheat oven to 350 degrees and lightly oil or place paper liners in muffin pan wells. You can use a mini muffin pan or standard size.
- Prepare flax eggs by whisking together flax seed and water. Set aside for 5 minutes to thicken.
- In a large bowl combine flour, coconut sugar, cinnamon, baking powder, salt and nutmeg. whisk to thoroughly combine.
- In another bowl combine almond milk, applesauce or banana, coconut oil, vanilla, flax eggs, and pears.
- Pour wet ingredients into flour mixture and gently mix just to combine. Be careful not to over mix.
- Spoon batter into wells of muffin pan.
- Bake for 12-14 minutes for mini muffins and 18-20 minutes for full size muffins.
- Allow to cool in the pan for about 10 minutes before removing to a wire rack to finish cooling.
Frosting:
- Combine all ingredients in a blender and blend until smooth and creamy.