Thursday, January 17th, 2019

Pear Flax Seed Muffins

Published on July 30, 2009 by   ·   6 Comments Pin It

We love it when good for you meets delicious, don’t you?   These easy to make muffins are full of good for you ingredients!   Flax seeds contain high levels of lignans and Omega-3 fatty acids which benefit the heart and possess numerous anti-cancer properties, Soy milk is high in protein (here’s what we think of cow’s milk,) and  Pears are full of fiber, vitamins A, B1, B2, C, E, folic acid and niacin.   Not convinced yet?   They also take a total of 30 minutes to make, and you can share ’em with your baby and your dog.

PEAR FLAX SEED MUFFINS: Get your muffin on, sassypants!

Pear Flax Seed Muffins


  • 1 Cup Flour
  • 1 Cup Oats (No Oats around? No worries.   Replace them with an extra cup Flour)
  • 1 Pear pealed, cored and diced very small OR pureed in blender
  • 1/2 cup Flax Seeds
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Vanilla Extract
  • 3/4 Cup Vanilla Soy Milk (Oat Milk and Rice Milk OK!)
  • 1/4 Veg. Oil OR 1/3 cup vegan margarine
  • 1/2 Cup Sugar or Agave
  • 1 Teaspoon Baking Powder
  • OPTIONAL: 2 Tablespoons Brown Sugar to sprinkle on top before baking to add sheen and texture
  • OPTIONAL: If you want to get all crazy culinary; feel free to add 1/3 cup chopped nuts, raisins, coconut, or chocolate chips.   They all work in this recipe.   We put a pecan on the tops of each of ours and it added a bit ‘o panache.


Preheat your kitchen oven to 375F. Line 10 muffin cups with paper cups or grease muffin tin. Mix all of the dry ingredients (except the brown sugar) together until well mixed.   Mix all wet ingredients together separately.   Then add the wet mixture to dry.   Mix very well.   Spoon into muffin cups approximately 2/3 to the top. Sprinkle brown sugar over all the tops of all muffins, or you can use Agave for this final step, but drizzle instead of sprinkle. Bake for 20-25 minutes or until toothpick or fork comes clean. Keep checking your oven to be sure the muffins are not burning. Remove the muffins from the oven and let sit for at least 10 minutes before serving. These muffins keep perfectly in the freezer for later use if you have too many. Just keep them in a ziplock bag or other sealed container.   Or do what we do; give ’em away.   After getting the “These are delicious!” compliment, say “Yep, and VEGAN too.”

vegan pear muffins recipe

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Readers Comments (6)

  1. Ariela says:

    Mm mm! Pear and flax are a heavenly/healthy combo. Thanks for this recipe!

  2. Melissa says:

    I have a batch of pears that I’ve been meaning to bake into something delicious. Now I know exactly what to make. Thanks!

  3. Jade says:

    yum, those sound really good. I think i’ll use my mini muffin tin and pack them as snacks for my kiddies!

  4. brook says:

    oooh, i can’t wait to bake these up and impress my work peeps with them! thanks!

  5. […] Posted by Rutabaga in Uncategorized. Tagged: cooking. Leave a Comment Just finished baking these. […]

  6. Heather says:

    I made these this weekend – so YUMMY! I put brown sugar on the top for an little bit of sweetness!

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