I always thought baking was not my forte, especially after I recently experimented with a ginger, pear, and tofu muffin recipe that didn’t turn out well.
What I learned today is to never give up!
With a few changes to my original recipe, I’ve created a simple process for the PERFECT muffin. It’s moist, fluffy, not too sweet, and gingery, with a hint of lemon, cinnamon, and gorgeous pears to add flavour and texture.
These are dairy-free, refined sugar-free, gluten-free (if desired), 100% vegan and made with tofu and soy yoghurt for added protein. The perfect guilt-free snack right here!
It’s absolute gold my friends, and I can’t wait for you to try this recipe.
Ginger, Pear, & Tofu Vegan Muffins
It's the PERFECT muffin: moist, fluffy, not too sweet, and gingery, with a hint of lemon, cinnamon, and gorgeous pears to add flavour and texture. These ginger, pear, and tofu muffins are dairy-free, refined sugar-free, and optionally gluten-free so you won't feel guilty eating one!
- 2 Tbsp ground flaxseed meal
- 100 mL water cold
- 150 g soft silken tofu
- ⅓ cup soy yoghurt or coconut yoghurt, either natural- or Greek-flavoured
- 1 cup soy milk or another non-dairy milk such as rice or almond
- 4 Tbsp coconut oil melted, then cooled to room temperature
- 2 tsp fresh ginger grated
- 1 tsp vanilla paste or vanilla extract
- 1 Tbsp fresh lemon juice
- 2 cups plain white flour sifted (use gluten-free if required)
- 1 cup coconut sugar
- 1 tsp ground cinnamon
- 1 Tbsp baking powder
- 2 ripe brown pears
Mix the flax eggs ingredients in a small bowl and set aside to rest for 5 minutes.
- Preheat the oven to 180°C (356°F) and lightly grease a muffin tray.
- Add all the wet ingredients and flax eggs into a food processor or blender, and process until combined.
- Add all the dry ingredients to a large bowl. Stir well to combine. Make a large well in the centre and pour in the blended wet ingredients. Fold together until only just combined, being careful not to over stir as this will make the muffins dense. Spoon the mixture into muffin tray, filling each cup right up to the top.
Slice the pears lengthways into ½ cm (⅕") slices (I recommend using a thick setting on a mandoline to get even sizes), then cut the core out from the middle of each slice, so you have two edible pieces per slice. Insert two pear slices upright but at a 45° angle into each muffin, spaced about 1 cm (⅖") apart. Dip a pastry brush in maple syrup and brush the protruding parts of the pears lightly with maple syrup.
Bake for 20-25 minutes, or until a metal skewer comes out clean when inserted into the centre.
Remove from oven and rest in the muffin tray for 5 minutes before gently removing and placing on a wire rack to cool.
- The muffins have a subtle sweetness; add extra coconut sugar if you prefer something a little sweeter.
- You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to one week, or freeze for up to one month.
Please read the Silvobeat nutritional facts disclaimer.