There’s no better way to start the week than with baking. No matter how many recipes I try, and different things I bake, I never get tired of it and it never loses its calming, satisfying appeal to me. To be honest, I typically create recipes more than I follow them, and I’d be lying if I told you that I regularly go back and follow my old recipes and make them again. I do sometimes, for ones that are really good, or when I know specifically what I want, but most of the time the creative and creation side of the baking is what I crave the most and I’d rather make up something new!
It’s a sharp contrast to my early baking days, where I was typically super repetitive, making the same thing nearly every week. I tend to be a girl of routine. Now though, my routine is “I just want to bake and make food all of the time, and squeeze it in whenever possible.” And mostly that means squeezing in a new recipe that I get to trial. I usually make it once, see how it turns out and what needs to be tweaked. If it seems good as it is, I’ll remake it, following my own recipe just to make sure it is accurate to post for you guys. If it is not quite right, I’ll make a few changes, remake it, and then decide how many more times it has to be redone before I photograph it.
It’s a process. But it’s one that I have come to know and seek comfort in as my new baking routine and that I have come to see as normal, despite the fact that most of the time, the recipes leave the kitchen in chaos, me with way too many muffins/squares/brownies/dinner to eat myself, and one big mess to clean up at the end! But the end result, the fact that I have freshly baked muffins on a Monday makes the process and the trialling and the mess ups and re-dos totally worth it. Enjoy!
Cinnamon Pear Muffins
Healthy, vegan muffins that are great for snack or to grab for a quick, on the go breakfast.
Ingredients (8 Muffins)
- 1 cup whole wheat flour
- 3/4 cup oat flour
- 1/4 cup oats
- 1/2 cup sorghum flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cinnamon
- 1 tbsp ground flaxseed
- 3 tbsp honey or maple syrup
- 1/4 cup molasses
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- 1/2 cup warm water
- 1 1/4 cup almond milk
- 1 large pear, cored and diced
- Combine the whole wheat flour, oat flour, oats, sorghum flour, baking powder, baking soda, cinnamon and flaxseed in a large bowl and stir together.
- In a small bowl, add honey/maple syrup, molasses, warm water, almond milk vanilla and melted coconut oil. Stir to combine.
- Add liquid mixture to flour mixture and stir just until combined. Fold in pear, making sure not to overmix.
- Line a muffin tin with muffin cups, or spray with non-stick cooking spray, and preheat the oven to 375 degrees Fahrenheit.
- Scoop batter into the muffin tin and bake in preheated oven for 25-30 minutes or until muffins are golden and stick inserted in the center comes out clean.
- Store in an airtight container for 3-4 days.
Enjoy these muffins as well:
- Gluten Free Blueberry Muffins
- Caramel Filled Apple Spice Muffins
- Morning Glory Muffins
- Coconut Peach Muffins