These Vegan Pear Muffins are the perfect make-ahead breakfast or healthy snack. They're topped with a delicious and crunchy oat streusel. You need just a couple of ripe pears and a handful of pantry ingredients!
If you have a couple of ripe pears and love healthy vegan muffins, then this recipe is for you! I adapted these Vegan Pear Muffins from my vegan apple muffin recipe, and I'm happy to say it turned out just as delicious!
Not only are these vegan muffins oil-free and refined sugar-free, but they come together quickly and just require simple, whole-food ingredients.
I love having healthy muffins on hand for easy grab-and-go breakfasts, snacks, and even desserts. They're super kid-friendly and oh-so yummy! Enjoy!
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Ingredient notes
Dry Ingredients
- whole wheat flour--Or white whole wheat flour.
- cinnamon
- baking powder
- baking soda
- allspice
- salt
Wet Ingredients
- soy milk-- Any type of plant milk is fine.
- maple syrup--For sweetness.
- unsweetened applesauce -- This is your egg substitute, plus it adds a little flavor and sweetness.
- vanilla
- apple cider vinegar
Add-In
- 2 pears-- Any kind of pear is fine, just be sure they are ripe and flavorful!
Streusel Topping
- whole wheat flour--Or white whole wheat flour.
- rolled oats
- maple syrup --This helps the streusel stick together and adds sweetness.
- cinnamon
- salt
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Preheat the oven to 375F/190C. Line a 12-cup muffin tray with paper or silicone muffin cups.
Add all of the dry ingredients to a bowl and whisk until combined.
Add all the wet ingredients to the dry ingredients and mix with a rubber spatula, scraping down the sides and bottom of the bowl until everything is combined. Do not overmix.
The batter will be thick.
Chop the pears into small cubes. (No need to peel the pears!)
Add the pears to the batter and gently fold to combine. Set aside.
In another bowl, add all of the streusel topping ingredients except the maple syrup. Whisk to combine.
Then add the maple syrup and mix until all of the flour is incorporated.
Use a fork or your hands to break up the topping into crumbles.
Fill the muffin cups to the top with the wet batter. Use your hands to crumble the oat streusel topping onto each muffin. (Place the crumble in the center of the unbaked muffin. It will spread as it bakes.)
Bake for 20 to 23 minutes. (Mine took exactly 20 minutes.) The muffins are done when you can insert a toothpick or fork into the center of one and pull it out without any wet batter on the prongs.
When the muffins have cooled slightly, transfer to a wire rack and let cool completely before serving.
Hint: Let the muffins cool completely before removing them from the muffin cups. Since the muffins are oil-free they will stick to the paper or silicone if you try to remove them earlier.
Variations
Want more vegan muffins? Here are some variations you might like.
- Pear Apple Muffins - Use one apple and one pear.
- Pear Raspberry Muffins - Swap out one of the pears for a cup of raspberries.
- Pear Blackberry Muffins - Swap out of the pears for a cup of blackberries.
Equipment
For this recipe, you'll need a mixing bowl, muffin tin, and muffin cups. Alternatively, you could use silicone forms and skip the muffin cups altogether.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve these delicious pear muffins as a healthy breakfast, snack, or even dessert. They are perfect for packed lunches, picnics, and make-ahead breakfasts. You can eat them plain, but I also like to top them with almond butter, cashew butter, or chia berry jam.
Storage
Store any leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. Adding a paper towel to the bottom of the container will help with absorbing extra moisture.
Top tip
This recipe should make 12 regular-sized muffins. But depending on how big your pears are, the size of your forms, and other factors, you could end up with a few extra.
FAQ
Yes, any type of pear is fine, but ripe pears are best!
I haven't tested this as gluten-free, but it should work with a an all-purpose gluten-free blend.
More vegan muffin recipes
📖 Recipe
Vegan Pear Muffins (Whole Wheat + Oil-free)
Equipment
Ingredients
Dry Ingredients
- 2 cups whole wheat flour or white whole wheat flour
- 1.5 teaspoons cinnamon
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon allspice
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup soy milk
- ⅔ cup maple syrup
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar
Add-In
- 2 ripe pears chopped into medium-sized cubes
Streusel Topping
- ½ cup whole wheat flour or white whole wheat flour
- ½ cup rolled oats
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375F/190C. Line a 12-cup muffin tray with paper or silicone muffin cups.
- Add all of the dry ingredients to a bowl and whisk until combined.
- Add all the wet ingredients to the dry ingredients and mix with a rubber spatula, scraping down the sides and bottom of the bowl until everything is combined. Do not overmix.
- Chop the pears into small cubes. Add the pears to the batter and gently fold to combine. Set aside.
- In another bowl, add all of the streusel topping ingredients except the maple syrup. Whisk to combine. Then add the maple syrup and mix until all of the flour is incorporated. Use a spoon or your hands to break up the topping into crumbles.
- Fill the muffin cups to the top with the wet batter. Use your hands to crumble the oat streusel topping onto each muffin. (Place the crumble in the center of the unbaked muffin. It will spread as it bakes.)
- Bake for 20 to 23 minutes. (Mine took exactly 20 minutes.) The muffins are done when you can insert a toothpick or fork into the center of one and pull it out without any wet batter on the prongs.
- When the muffins have cooled slightly, transfer to a wire rack and let cool completely before serving.
Notes
- This recipe should make 12 regular-sized muffins. But depending on how big your pears are, the size of your forms, and other factors, you could end up with a few extra.
- Nutritional info is calculated for 12 muffins.
- Store the muffins in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
- Adding a folded paper towel to the container will help soak up extra moisture and keep your muffins from getting mushy.
Nutrition
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