Vegan Pear Chocolate Chips Muffins

Vegan Pear Chocolate Chips Muffins

Pears and chocolate make an excellent combination; They complement each other in taste and texture; Mix the wet ingredients, add diced pears and chocolate chips, stir in the flour mixture with the spices, and place in the oven. You get soft, airy muffins that go great with coffee or when craving something sweet.🍐🍐🍐😋❣

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Servings: 12

Ingredients Method Notes

Ingredients

MetricUS Customary

Dry Ingredients

2 cups white spelt flour or all purpose white flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground mace optional
½ teaspoon ground cardamom
¼ teaspoon salt

Wet Ingredients

¾ cup unsweetened almond milk or soy milk
1 teaspoon apple cider vinegar
½ cup sugar
½ cup olive oil
3 Tablespoon almond butter or tahini
1 teaspoon pure vanilla extract
150 gram small cubes of pears, fresh or frozen about 0.4 Inches
½ cup chocolate chips

Method

Preheat the oven to 320 F (160 C)
Grease a 12-socket muffin mold with olive oil or line it with paper or silicone cuffs* (see a note at the end of the recipe)
Sift flour into a large bowl, add baking powder, baking soda, salt, ginger, cardamom and mace. Mix with a whisk and set aside
In a medium bowl, whisk milk with apple cider vinegar; Add sugar, olive oil, almond butter and vanilla extract and mix well.
Add pear cubes and mix well, add chocolate chips and mix well.
Gradually add the dry ingredients to the wet ingredients until combined.
Transfer the batter to the greased muffin pan.
Put in the oven and bake for 35-40 minutes until a toothpick comes out clean.
Put the cake on a wire rack and let it cool completely before removing the muffins from the pan.

Notes

* If you line the mold with silicone cuffs, brush them with olive oil - especially the bottom. After the muffins have cooled completely, remove the silicone cuffs so they do not accumulate moisture.

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