Gluten-Free Vegan Cinnamon Pear Muffins
Use Allergy Schatz Cinnamon Cake Mix to make these tasty breakfast muffins!
12 Large Muffins
1 bag Allergy Schatz Gluten-Free Vegan Cinnamon Cake Mix
12 tbsps aquafaba at room temperature (=4 large eggs)
¾ cup room temp buttermilk substitute
1 cup vegan *butter
3 bartlett pears, peeled and diced
Preheat oven to 350° and grease muffin tin thoroughly with vegan butter, being sure to get the corners of the pan.
Mash diced pears in a bowl with a potato masher or place in blender and blend on medium until applesauce consistency is formed. Set aside.
Mix butter in large mixer bowl on medium speed. Once fluffy, add egg substitute. Then alter pouring Allergy Schatz Cake Mix and buttermilk until creamy.
Now add in mashed pears and continue to mix on medium until well blended. Turn mixer off and use rubber spatula to scrape the bottom of the bowl and stir in any ingredients that may have been missed. Blend for 10 more seconds in mixer. Divide batter evenly into greased muffin tins.
Bake in oven on middle rack for 35-45 minutes or until toothpick in the center comes out clean (cake should be golden brown on top and slightly dense to the touch when ready) Cool 15 minutes before removing from pan.