Pear-Ginger-Hemp Heart Muffin

Strawberry Sal's Pick
Pear-Ginger Hemp Heart Muffins deliver a flavour-packed punch that'll have you hollerin' for more. Made from whole, plant-based ingredients, the juicy pears, zesty ginger, and hearty hemp hearts make these muffins perfect for breakfast on the run or a snack any time of day. They come loaded with extra protein thanks to the hemp hearts, and the ginger not only adds a tasty kick but also provides anti-inflammatory and digestive benefits. These delicious muffins will keep you and yours fueled and satisfied. So, round up a batch today and taste why everyone’s stampeding back for another one!
Prep Time 25 minutes
Cook Time 30 minutes
Course Dessert
Cuisine North American
Makes 12 muffins
Calories 270 kcal
  • 1 tbsp ground flax seed
  • 3 tbsp aquafaba or water
  • ¾ cup Milk Mixture
  • 1 tbsp apple cider vinegar
  • 2 cups whole-wheat pastry flour
  • ½ cup hemp hearts
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup brown sugar
  • ½ cup applesauce
  • ¼ cup olive oil
  • 1 tsp minced ginger root
  • 1 tsp vanilla extract
  • 2 cups chopped peeled pears
  • ½ cup chopped candied ginger
Sweet Ginger Topping:
  • ¼ cup brown sugar
  • 1 tbsp hemp hearts
  • 1 tbsp chopped candied ginger
  • Preheat oven to 375°F
  • Spray a 12-hole muffin tin with oil or, using a pastry brush, spread a thin layer inside each hole (½ tsp oil). Add paper liners (if using) and spray or oil bottom of liners to ensure muffins don’t stick (½ tsp oil).
  • In a small dish, mix 1 tbsp ground flax seeds with 3 tbsp aquafaba and let thicken for at least 5 minutes.
    1 tbsp ground flax seed, 3 tbsp aquafaba or water
  • In a deep bowl, add ¾ cup Milk Mixture (½ cup oat milk, 3 tbsp cashew milk, and 1 tbsp coconut milk) and 1 tbsp apple cider vinegar. Set aside for at least 5 minutes, as vinegar will cause milk to thicken slightly.
    ¾ cup Milk Mixture, 1 tbsp apple cider vinegar
  • In a large bowl, sift 2 cups whole-wheat pastry flour, ½ cup hemp hearts, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Mix until well combined.
    2 cups whole-wheat pastry flour, ½ cup hemp hearts, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
  • To the thickened milk mixture, add the thickened flax mixture, ½ cup each brown sugar and applesauce, ¼ cup olive oil and 1 tsp each minced ginger root and vanilla extract. Using a hand mixer, beat on high for 2–3 minutes, making sure to create some bubbles. This is an essential step as it helps muffins rise during cooking.
    ½ cup brown sugar, ½ cup applesauce, ¼ cup olive oil, 1 tsp minced ginger root, 1 tsp vanilla extract
  • Create a well in the centre of dry ingredients and slowly pour in wet ingredients, stirring until just combined. Do not overmix. Gently fold in 2 cups chopped and peeled pears and ½ cup chopped candied ginger.
    2 cups chopped peeled pears, ½ cup chopped candied ginger
  • Spoon muffin mixture into prepared muffin tin. Fill each hole to just below the top rim. Refrigerate for 10–15 minutes before baking. This step lets the gluten relax (important when using whole-wheat flour) and chills the oil, giving the muffins more time to rise.
  • While batter chills, prepare Sweet Ginger Topping: In a small bowl, mix ¼ cup brown sugar, 1 tbsp hemp seeds, 1 tbsp chopped candied ginger, and ½ tsp minced ginger root. Stir until well combined.
    ¼ cup brown sugar, 1 tbsp hemp hearts, 1 tbsp chopped candied ginger
  • Sprinkle each muffin with 1½ tsp Sweet Ginger Topping and gently tap in with the flat edge of a butter knife.
  • Bake for 25–30 minutes or until muffin tops spring back up when pressed, a toothpick comes out clean when inserted into the centre of a muffin, and the cooked batter has pulled away from the top edge of the muffin tin. Remove from oven and let set for 15 minutes. Then, remove from the pan and let cool on a wire rack.
Breakout Trick
Replace aquafaba with water if you do not have any on hand and you will still get great results. The aquafaba creates a slightly less-dense texture.
For nut-free, replace cashew milk with a vegan non-milk option.
Calories: 270kcalCarbohydrates: 41gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 272mgPotassium: 144mgFiber: 4gSugar: 23gVitamin A: 82IUVitamin C: 1mgCalcium: 90mgIron: 3mg
Keyword Has Dietary Fiber, Has Iron, Optional Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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