While coffee shops and grocery stores are filled to bursting with “cake muffins”, I will always prefer an honest, rustic, homemade version with lots of texture. These lovely Gingered Pear + Apricot Muffins are beautifully spongey while being completely plant-based and egg-free! They are FULL of fibre and protein, and are free of refined sugar (yet nourishingly sweet). I love having a reliable and healthy muffin recipe to make a satisfying breakfast or snack alongside my favourite cup of tea on a slow, rainy day.
Though gluten and grain-free, these muffins are rich in fibre from quinoa (a pseudo-grain), flax seed, and psyllium husk.
The seeds, almond flour, and coconut yoghurt all provide nourishing protein, and the ginger warms everything up while providing some anti-inflammatory properties.
Yoghurt might be my favourite hack for egg-free muffins. The results is so soft and spongey – beautiful! I use Yoggu, but any plain yoghurt with minimal ingredients will do! I have also successfully used a thick coconut cream in place of the yoghurt.
Quinoa flakes can be replaced with quick oats or another light flake. Shredded coconut is great too if you want to omit pseudo-grains as well as grains – they won’t absorb and liquid though, so you may need to decrease applesauce, or increase almond flour slightly.
Gingered Pear + Apricot MuffinsCourse: Breakfast, Dairy-free, Fibre, Gluten-free, Grain-free, Plant-based, Recipes, Snacks, Vegan
These muffins have a rustic look, but you can make them look more fancy by mincing the fruit nice and small, and adding a small wedge of pear and some sliced almonds sprinkled on top.
2 c. quinoa flakes
1 c. almond flour
2 Tbsp each hemp seed, pumpkin seed
1 Tbsp each ground flax, psyllium husk, chia seed
2 tsp ginger
1 tsp each baking soda, baking powder, cinnamon
1/4 tsp each nutmeg, salt
1 c. applesauce
1/2 c. plain coconut yoghurt (or coconut cream)
1/4 c. maple syrup
1/2 c. dried apricots, thinly sliced
1 small (or 1/2 large) bartlett or bosc pear, chopped small
- Preheat oven to 375F, and line a muffin tin with papers or grease the cups well with olive or avocado oil.
- Mix dry ingredients together in a large bowl. Make a well in the centre and stir wet ingredients into the mixture until just incorporated. Gently fold in the fruit.
- Spoon mixture into the prepared muffin tin.
- Bake at 375F for 20-25 mins, or until golden on top and bounces back with a soft poke. Move to a cooling rack to cool off slightly before serving. Serve warm or room temperature.
- Store in a sealed glass container in the fridge up to 7 days.