Delicious vegan muffins, made with simple ingredients, very chocolatey but not too sweet, with juicy cubes of a succulent pear and decadent chocolate chips blended in the batter.
Breakfast is the most important meal of the day. Whether you study, work or stay at home, whether you are young or older, with breakfast you set the foundation to a good day. It is the fuel your brain and muscles need to face the day’s activities. It is my preferred meal of the day. It is my last thought or talk of the night (“Amore, what are we having for breakfast tomorrow?” or, if I already know what we’re having, and it is one of my favorite: “Is it morning yet?“) and my first words in the morning: (“Where’s my breakfast?” or “Is it ready yet?“). 😉
Of course I am playful and a bit of a joker, like my husband. We both like to play and there are certain recurring sentences or questions/answers that just trigger our laughter.
Anyway, I am serious about breakfast. I am also habitual, kind of like a cat. I usually have multiple small meals during the day, my body just cannot bear huge feasts. As per breakfast, I need to have something as soon as I wake up and get out of bed, and that something is usually chosen among few repetitive things. And I need time, don’t ask me to rush breakfast or worse, to skip it. I would end up with a headache, most of the cases, or with a bad mood the whole day.
So that’s also why, among my favorite things to bake, there are sweets that I like having for breakfast: scones, brioches, loaves, bundt and pound cakes, some cookies and yes, muffins. Pancakes, waffles and french toasts, my husband makes them for me and croissants, crumpets and doughnuts are not in the list only because I have not attempted to make them yet. Not yet, but soon. And when the above mentioned items are not available for breakfast, I am quite happy to have toasted bread or toasted english muffin with hazelnut spread or peanut butter/almond butter and jam. Everything gulped down with a cappuccino or an americano (a little honey or brown sugar and just few drops of soy or almond milk, please 😉 ).
These Chocolate Pear Muffins lasted for a couple of breakfasts and some snacks and we loved them. Vegan, with simple ingredients, very chocolatey but not too sweet, with juicy cubes of pears hidden in the batter and 2 kinds of chocolate chips: bittersweet inside and reese peanut butter on top. Do I need to say more?
The almond flour and almond milk just added a lightness to the batter, plus another level of flavor. The vegetable oil (or coconut oil) created the perfect moistness and the vanilla and cocoa burst in your tastebuds and nostrils at each bite. So easy and fast to make, I made this wonderful Chocolate Pear Muffins the first time during my one day Vegan Baking Workshop in Rome last April and I was waiting for the ideal Fall day to bake them again. (Why Fall? For the pears. In the summer I hardly think of them, or buy them, intrigued as I am by the myriad of summer fruits).
Grown-ups loved them, I know that for a fact, but I’m pretty sure kids will love them, too, since they’re very chocolatey, and at the same time you’ll sneak some fruit inside. A healthy sweet…can that be possible? I think so, although, ça va sans dire, with obvious good sense: everything in moderation. And variety. And excercise.Print
- 150 g (1 cup) all-purpose flour
- 30 g (1/3 cup) dutch cocoa
- 20 g (1/4 cup) almond flour (or hazelnut, or chestnut flour)
- 130 g (1 cup) brown sugar
- 220 ml (3/4 cup) almond milk (or soy milk)
- 50 ml (1/4 cup) vegetable oil (or 20 ml extra virgin olive oil + 30 ml coconut oil)
- 1/2 tsp vanillla
- 1/2 Tbsp baking powder
- 2 small pears
- 70 g (1/3 cup + 1 Tbsp) semi sweet chocolate chips
- Preheat oven to 355° F (180° C) and line a muffin pan with 12 muffin pads.
- In a medium bowl mix together all-purpose flour, cocoa, almond flour.
- Add brown sugar, chocolate chips, baking powder. Mix.
- Add vanilla, milk, vegetable oil and lastly the diced pears. Mix well but do not overmix.
- With an ice cream scoop, pour the batter in each muffin pad. Add 2-3 chocolate chps on top.
- Bake in the preheated oven for about 20 – 25 minutes.
- Let them cool on a rack before enjoying them.
Enjoy these lovely chocolate pear muffins and if you want to taste some of my other delicious muffins, here they are: Strawberry Thumbprint Corn Muffins; Blueberry-Saskatoon-Lime Cornmeal Muffins; Strawberry Muffins.
Ricetta in Italiano.Print
- 150 g farina 0
- 30 g cacao amaro
- 20 g farina di mandorle (o nocciole, o castagne)
- 130 g zucchero di canna
- 220 ml latte di soia
- 50 ml olio di semi (o 20 ml olio e.v.o. + 30 ml olio di semi)
- 1/2 cucchiaino di vaniglia
- 1/2 bustina di lievito in polvere
- 70 g di gocce di cioccolato
- 2 pere
- Preriscaldare il forno a 180° C e preparare una teglia da muffins con 12 pirottini di carta.
- In una ciotola mescolare la farina zero con il cacao e la farina di mandorle.
- Agiungere lo zucchero, la vaniglia, le gocce di cioccolato il lievito. Mescolare bene il tutto.
- Versare il latte, l’olio e le pere tagliate a cubetti.
- Amalgamare tutti gli ingredienti, poi versare l’impasto nei pirottini.
- Aggiungere ad ognuno 2-3 gocce di cioccolato.
- Infornare e cuocere per 20-25 minuti.
- Lasciare raffreddare su una gratella.
- Serving Size: 12 muffins
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