Vegan Apple and Pear Muffins

Vegan Apple and Pear Muffins

Try these vegan apple muffins, prepared with mixed fruit and served with a yummy coconut and turmeric topping: a vegan recipe perfect for breakfast or dessert.

06 June, 2016
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Dietary Consideration

serves for


total time

1 HR 10 MIN


1/2, tbsp ground
1 1/2 tbsp, warm and 3/4 tbsp cold
1, peeled and chopped
1/2, peeled and chopped
1 tbsp
Soy Milk
1/2 tbsp
Vanilla Extract
1/2 tsp
Sunflower oil
1 tsp
1 pinch
All Purpose Flour
80 g
Baking Powder
1/2 tbsp
Coconut Cream
200 ml, chilled
1 tbsp
Vanilla Extract
1/2 - 1 tsp, seeds
1/4 tsp
flaked, toasted


For the vegan apple muffins

To prepare the vegan apple muffins start heating the oven to 180°C (160° fan).

Place paper cases in 6 muffin tins.

Mix together the flax seeds and warm water and leave to stand for 5-10 minutes, stirring occasionallyuntil thick.

Mix together the pears, apple, flax mixture, sugar, milk, vanilla, oil and salt in a mixing bowl until very smooth.

Sift in the flour and baking powder and mix until just combined.

Spoon into the paper cases and bake for 20-30 minutes until risen and golden.

Cool in the tins for 5 minutes, then place the vegan apple muffins on a wire rack to cool completely.

For the coconut and turmeric topping

Beat the coconut cream in a chilled bowl with an electric whisk for 5-8 minutes, until stiff peaks form.

Whisk in the sugar, vanilla seeds and turmeric and whisk for 1 minute.

Spoon into a piping bag with a star nozzle and pipe a rosette on top of each vegan apple muffin.

Sprinkle with toasted almonds.

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