Description
A filling, slightly sweet whole grain muffin recipe made with grated pears and chopped hazelnuts.
Ingredients
Scale
- 3/4 cup whole wheat pastry four
- 3/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/2 tsp salt
- 2 Tbsp ground flax seed
- 5 Tbsp water
- 6 Tbsb melted vegan margarine (I used Earth Balance)
- 2/3 cup turbinado sugar, or light brown sugar
- 1 cup almond milk
- 2 tsp pure vanilla extract
- 2 medium under-ripe pears
- 1 scant cup coarsely chopped dry-roasted hazelnuts, divided
Instructions
- Preheat your oven or convection toaster oven to 350ºF and grease a muffin or donut pan.
- Combine the flax seed and water in a small bowl to make a flax egg, and set aside.
- Combine the oats, flours, baking soda and baking powder, spices, and salt in a medium bowl. Mix well.
- In another medium bowl, melt the margarine, than add the sugar and mix well. Add the almond milk, vanilla, and flax egg, and beat well to combine.
- Using the medium hole of a box grater, grate the pears onto a plate. Scoop up the grated flesh and give it a good squeeze to get rid of some of the liquid.
- Add the dry ingredients to the wet and gently mix until about 75% mixed. Add the grated pears and half of the hazelnuts and fold in, being careful not to overmix.
- Spoon the batter into the prepared muffin tin or donut pan until each cup is about 75% full. Top with the remaining chopped hazelnuts.
- Bake muffins for about 25-27 minutes and donuts for about 21-24 minutes, rotating halfway through. When done, remove from the pan immediately and set on a wire rack to cool. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
- Cuisine: Bake Goods
Keywords: whole grain, pear, hazelnut, muffins, vegan