Cinnamon is one of the most crucial spices for Fall. When you think of the season, your brain automatically thinks of warm notes of nutmeg and cinnamon and hot drinks full of spices.
I must say, I can't blame you. Cinnamon is one of my favorite spices and I will take any opportunity to add it to a dish, so is it any wonder that I love Fall?
My team and I have been working hard on turning classic Fall recipes into tasty allergy-friendly dishes and so I'm excited to share with you our first apple-free recipe of the season. A twist on a your classic apple cinnamon muffins, this recipe is free from corn,tree nuts, apple, and gluten and is 100% vegan.
Say hello👋 to these Cinnamon Pear Muffins made with Allergy Schatz Cinnamon Cake Mix. This recipe is super simple and is great for mixing up your morning pastry routine.
Check out the recipe below and let us know how yours came out! Tag us on Instagram @AllergySchatz or drop us a comment below.
Prep Time: 5 Mins
Cook Time: 35-45 Mins
Makes: 12 Jumbo sized muffins
* Aquafaba is the water residue that comes off of garbanzo beans. 1- can of garbanzo beans should be enough to get 12 tbs by draining the entire can.
* If you prefer to use eggs instead, it is equivalent to 12tbs = 4 eggs
* You can substitute vegan butter for ⅓ cup canola or vegetable oil.