When I pulled these out of the oven I thought these muffins were goners. They were sunken in the middle and still seemed a bit raw, even though they had been baking for a full 35 minutes! I decided to try one and was astounded at how delicious they tasted. What I thought had been raw batter was cooked, just gooey, the outside was nice and crunchy and the flavors had all molded together to make the perfect bite! So don't judge a muffin by it's looks, because they can be stunning on the inside! ;) These muffins are vegan.
Ingredients (makes about 14 large muffins)
42g (3 Tbs) vegan butter, softened
27g (2Tbs) sugar
80 ml aquafaba (chickpea water)
6g (1 Tbs) ground chia seeds
1 tsp vanilla
43g (2 Tbs) vegan yogurt
43g (2 Tbs) coconut oil, softened
2 large frozen bananas
110 (1/2 cup) fresh almond flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
143g (1 cup) flour
83g (1/2) raw walnuts
330g (2 cups) fresh or frozen pears, thawed
72g (1/2 cup) vegan chocolate chips
Instructions
1. Preheat the oven to 350F. Pour the walnuts onto a baking sheet and toast them in the oven for about 8 minutes, once the oven has preheated.
2. Cream together the butter and sugar. Add the aquafaba, ground chia seeds, vanilla, yogurt, coconut oil, and bananas. Mix it all together, then add the almond flour, baking powder, baking soda, salt, and flour. Mix until just combined. Chop the walnuts and fold them in along with the pears and chocolate.
3. Fill the muffin cups and sprinkle with some sugar. Bake for about 35 minutes, they will still be a little gooey when the come out. Let them cool for 5 minutes and enjoy warm, once they have cooled completely they will harden a bit. Best enjoyed the day they are baked but they will keep for up to two days in an airtight container.
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