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Home » recipes » Baking

Almond Pear Morning Muffins. 5x the Almonds!

by Kathy Patalsky · updated: Oct 19, 2023 · published: Oct 20, 2009 · About 3 minutes to read this article. 4 Comments

Almond-tastic. Almonds are packed with fiber, vitamin E, copper, manganese and riboflavin. Almonds are lower in saturated fat than most other nuts. They also contain a nice boost of protein. My Almond Pear Morning Muffins are packed with 5x the almond flavor: whole raw almonds, chopped roasted almond bits, almond oil, almond milk and almond meal. Hearty savory almonds pair perfectly with sliced bits of delicate sweet pears, a dash of spice, a hint of chai tea, and a squeeze of bright zesty lemon juice. And yes, you can eat these 'morning muffins' at any hour of the day. Get my recipe...


Almond Pear Morning Muffins
vegan, makes 1 dozen muffins

Dry Ingredients:
1 ½ cups whole wheat or spelt flour
1 cup vegan sugar, evaporated cane juice crystals
1 cup roughly chopped almonds
*plain roasted/lightly salted OR, I used TJ's Lemon-Spicy flavor of almonds
¼ cup almond meal
1 tablespoon flax seed powder
1 tablespoon baking powder
1 teaspoon sea salt
dash cayenne
3-5 dashes cinnamon

Wet Ingredients:
2 tablespoon lemon juice
1 teaspoon fresh grated ginger
½ cup almond milk (or soy milk)
½ cup chai tea concentrate
2 tablespoon almond oil

Fold in:
1 large ripe pear, diced into thin dime-sized bits.

Topping garnish: whole raw almonds, pear bits, dash of sugar

Directions:

1. Pre-heat oven to 375 degrees. Prep: roughly chop your almonds. Thinly slice your pear into dime sized bits. Set aside.

2. Combine all dry ingredients in a large mixing bowl: flour, baking powder, salt, cayenne, cinnamon, flax seed, almond meal and sugar. Mix well.

3. Add liquids: grated fresh ginger, oil, milk, lemon juice, chai tea. Stir until well blended, but do not over-stir your muffin mix. You want it to stay light and fluffy.

4. Fold in your chopped almonds.

5. Fold in your pear bits. Keep about 2 tablespoon out for topping garnish.

6. Fill your muffin cups. Add a garnish of pear bits, whole raw almonds and a sprinkle of raw sugar to the top of each muffin.

7. Bake at 375 degrees for 15-17 minutes, or until top is browned and has a nice crisp shiny top. Allow to cool for 15 minutes before removing from tin.

8. Serve with tea, chai or hot vegan cocoa. Delicious!

Notes and Alterations:
* Lemon Lovers! The fresh lemon juice adds a unique tart accent to these savory-sweet almond muffins. If you'd like, you can turn up the 'lemon' flavor even more by adding in another tablespoon of lemon juice and some fresh grated lemon zest.
* Oil Sub. If you'd like to substitute the almond oil with canola oil, feel free.
* Optional add-in: almond butter. Just make sure it's room temperature or slightly softened so it blends well.
* Sweeter mood? If you want to turn these muffins into a sweet tea-cake style bread, add a swirl of maple syrup in the batter and drizzle it on top of the batter before sticking it in the oven. Maple and almonds is a delicious flavor combo!






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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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