These vegan Cardamom-Almond Muffins are a delicious and nutritious treat perfect for breakfast, snacks, or dessert. The combination of whole-wheat pastry flour, cardamom, soy milk, pear puree, and almond extract gives these muffins an irresistible flavor that is further enhanced by the nutty crunch of almonds. The addition of cornstarch gives the muffins a light texture and beautiful golden color. These muffins are easy to make, and can be enjoyed warm from the oven or cooled and stored for later.
For 12 people
- 1.5 cups - Whole-wheat pastry flour
- 1.5 teaspoons - Baking powder
- 1 teaspoon - Baking soda
- 0.5 teaspoon - Salt
- 1 teaspoon - Ground cardamom
- 0.75 cup - Soy milk
- 0.5 cup - Pear puree
- 2 tablespoons - Pear puree
- 2 teaspoons - Lemon juice
- 1 teaspoon - Almond extract
- 1 teaspoon - Vanilla
- 1 teaspoon - Sugar substitute or 2-tablespoons Sucanat
- 2 tablespoons - Cornstarch
- Preheat oven to 375 degrees F and coat 10 muffin wells with non-stick spray.
- Sift together flour, baking powder, baking soda, and salt. In a medium bowl, stir together remaining ingredients. Make certain the cornstarch is completely dissolved in the liquid.
- Spoon batter into the prepared muffin wells, filling each one about halfway.
- Bake muffins for 25-30 minutes, until tops are lightly golden.
- Allow the muffins to rest a few minutes before removing to a cooling rack. Serve, or cool completely and store in an air-tight container up to two days.
These Cardamom-Almond Muffins are a delicious and wholesome treat that will please vegans and non-vegans alike. The recipe is easy to make and can be tailored to suit your tastes. Enjoy these muffins as a healthy snack anytime of day or as a decadent dessert served warm with a scoop of vegan ice cream. However you serve them, you are sure to savor the flavor and texture of these luscious muffins.