Vegan Pear & Chocolate Muffins

These vegan pear and chocolate muffins are best eaten warm, right out of the oven while the chocolate is gooey and melty - so delicious!  These muffins are the perfect easy recipe to bake on the weekend. 


  • No pear? Use apples instead. 
  • No walnuts? Try pecans, pumpkin seeds or almonds instead.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 6


1 Pear (large )

150 g Plain flour

80 g Brown sugar

50 g Cocoa powder

2 tsp Baking powder

a pinch of Salt

160 ml Plant based milk

90 ml Olive oil

1 tbsp Apple cider vinegar

For topping (optional):

2 tbsp Vegan chocolate chips

11 Walnuts (halves)


  1. Preheat the oven to 180C/160c fan/4 gas mark. Cut the pear into small chunks.
  2. In a large mixing bowl, add the flour, sugar, cocoa powder, baking powder and salt. Mix until combined.
  3. Make a well in the centre, then add the plant based milk, olive oil and apple cider vinegar. Apple cider vinegar is a great substitute for eggs as it helps these muffins fluff up when reacting with the baking powder. The flavour cooks right out so no worries you won’t be able to taste it.  
  4. Whisk until combined then fold in the chunks of pear. 
  5. Grease the muffin tin with olive oil or plant based butter. Spoon your muffin batter into the muffin holes - you should have enough batter to fill 11 of them. 
  6. Top with chocolate chips and walnuts, then bake for 20-25 minutes, or until the muffins have cracks on the top and a toothpick inserted into the centre comes out clean.
  7. Remove from the oven and let the muffins cool in the tin before removing. 
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How to store

Store in an airtight container for up to 3 days.