Pear & hazelnuts muffins – vegan
This recipe for muffins is perfect in autumn-winter! There is very few sugar in this recipe because the pear are naturally sweeten the dough, and hazelnut bring a little crunchy!
A chocolate version is available at the end of the recipe (the almond powder, vanilla, hazelnuts and pears are replaced with cacao, almond extract, almonds and dark chocolate) .
Recipe is inspired by the book of Marie Laforet, Blog 100% Vegetal .
This recipe is vegan, refined sugar free and dairy free.
|• For 12 muffins||• 15 min prep||• 25 minutes cooking per batch|
– 3 tablespoon agave syrup
– 1 tablespoon vanilla extract
– 80 ml of vegetable oil
– 130 ml of vegetable milk (almond, oats, soy, rice, etc.)
– 200 g of wheat flour
– 3 tablespoons almond powder
– 1 pinch of salt
– 1 packet of dry yeast
– 1 pear (or 1/2 if it’s big)
– 1 handful of nuts (15-20 nuts)
• Preheat the oven to 180 °C.
• In a bowl, mix together the agave syrup, vegetable oil, vanilla extract and vegetable milk.
• In another bowl, sift together the flour, almond powder, salt and yeast.
• Peel the pear and cut into small pieces, and break the hazelnuts into small pieces with a knife.
• Mix wet ingredients to the dry ingredients and add the diced pears and hazelnuts.
• Protect your molds with paper liners and pour the dough (about 1 large tablespoon of dough per tray). Bake for 25 min at 180 ° C.
Note: For a chocolate version, replace the almond powder with 3 tablespoons unsweetened cacao powder, replace vanilla extract with 1 tablespoon of almond extract, replace hazelnuts by almonds, and the pear by 50 g of dark chocolate 75% broken into pieces!