Pear & almond muffins

These muffins are irresistible with a crunchy almonds crumble on the outside and tender pears on the inside. They can also be serve as a breakfast, snack or my favorite, warm with a small scoop of vegan vanilla ice cream for a quick yummy dessert.



  • 1/4 cup raw almonds
  • 1/4 cup of quick oats
  • 1/4 cup brown sugar
  • 2 tablespoon vegan butter

Wet ingredients:

  • 1 cup of plant-based milk (I prefer coconut milk for this recipe)
  • 1/4 cup of vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon ground flaxseed

Dry ingredients:

  • 1 cup whole wheat flour
  • 1 cup quick oats
  • 1/2 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt


  • 2 pears washed and diced (Keep the peel if the pears are organic, otherwise it is best to remove it.)



  1. In a food processor, blend the almonds, oats and brown sugar into small pieces.
  2. Add the vegan butter and pulse a few times. Set aside.

Muffin mix:

  1. In a large bowl, whisk together the wet ingredients.
  2. Add the dry ingredients, then mix well.
  3. Stir in the pears.
  4. In a muffin mold, divide the muffin mix into 10 equal parts.
  5. Add the crumble on top by lightly pressing it to make sure it sticks well to the mixture.
  6. Bake 35 minutes at 350 degrees F.


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