25+ Delightful Saturday Vegan Muffin Recipes to Brighten Your Morning

Weekends are the perfect time to slow down, relax, and indulge in delicious, comforting treats—especially on a Saturday morning when you have time to savor every bite.

If you’re looking for the ultimate treat that’s both indulgent and healthy, vegan muffins are an excellent choice.

Packed with wholesome ingredients, these muffins are not only perfect for your weekend breakfast but also a great snack for the entire family.

Whether you’re craving fruity flavors, chocolatey goodness, or something nutty and savory, there’s a vegan muffin recipe for everyone.

We’ve gathered over 25+ Saturday vegan muffin recipes that will make your mornings brighter and your taste buds happier.

From classic banana bread-inspired muffins to tropical coconut and mango delights, there’s a muffin for every mood.

25+ Delightful Saturday Vegan Muffin Recipes to Brighten Your Morning

Vegan muffins are a wonderful way to treat yourself to a delicious breakfast or snack without compromising on taste or health.

With these 25+ Saturday vegan muffin recipes, you can experiment with flavors and ingredients that not only satisfy your sweet tooth but also nourish your body.

Whether you prefer fruity, chocolatey, or nutty muffins, there’s no shortage of creativity when it comes to vegan baking.

So, gather your ingredients, preheat your oven, and enjoy a delightful Saturday morning with a batch of freshly baked vegan muffins.

These muffins are the perfect companion to your coffee or tea, and with so many options to choose from, you’ll never get bored of these vegan delights.

Banana Walnut Bliss Muffins

Soft, moist, and perfectly sweet, these banana walnut muffins are a wholesome treat for your Saturday mornings. They are made with ripe bananas, crunchy walnuts, and a hint of warm spices, making them a comforting and nourishing choice. Whether you enjoy them with a cup of tea or coffee, these muffins are sure to bring warmth to your weekend.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, maple syrup, coconut oil, almond milk, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. Gently fold in the chopped walnuts.
6. Divide the batter evenly into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These muffins are perfect for a relaxed Saturday breakfast or snack. The natural sweetness of the bananas pairs beautifully with the crunch of walnuts, making every bite delightful. Enjoy them warm or store them for up to three days for a quick and delicious treat.

Lemon Poppy Seed Sunshine Muffins

Bright and zesty, these lemon poppy seed muffins are a burst of sunshine on your plate. The tangy flavor of fresh lemon juice combined with the nutty crunch of poppy seeds creates a light and refreshing muffin perfect for any Saturday morning.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/3 cup coconut sugar
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
2. In a large bowl, mix the flour, coconut sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until just blended.
5. Scoop the batter evenly into the muffin tin.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool for a few minutes before enjoying.

These muffins are perfect for anyone who loves a tangy twist to their breakfast. Their light texture and refreshing flavor make them a hit for gatherings or a relaxing start to your weekend.

Double Chocolate Delight Muffins

Indulge your chocolate cravings with these rich and fudgy double chocolate muffins. Made with cocoa powder and vegan chocolate chips, these muffins are decadent yet wholesome, offering a guilt-free treat to make your Saturday extra special.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 1/2 tsp vanilla extract
• 1/3 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and coconut sugar.
3. In another bowl, mix the melted coconut oil, almond milk, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the chocolate chips.
6. Divide the batter evenly into the muffin tin.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These muffins are perfect for a weekend indulgence. Their rich chocolate flavor is balanced by the light, fluffy texture, making them an irresistible treat for chocolate lovers. Pair them with a glass of almond milk or enjoy them as a dessert—you won’t be disappointed!

Apple Cinnamon Streusel Muffins

These apple cinnamon streusel muffins are bursting with sweet, spiced flavor, making them the perfect choice for a cozy Saturday morning. The combination of tender apple chunks, cinnamon, and a crumbly streusel topping creates a muffin that’s both comforting and delicious. They are perfect with a warm drink or as a snack throughout the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 medium apple, peeled and chopped
• For the streusel topping:
  • 1/4 cup rolled oats
  • 2 tbsp coconut sugar
  • 1 tbsp coconut oil, melted
  • 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the melted coconut oil, applesauce, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the chopped apple.
6. For the streusel topping, mix together the oats, coconut sugar, melted coconut oil, and cinnamon. Sprinkle evenly over the muffin batter.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

These muffins offer a perfect balance of flavors, with the sweetness of apples, warmth of cinnamon, and the crunch of the streusel topping. They’re a great choice for anyone who loves a spiced muffin with a bit of texture, and they pair beautifully with coffee or tea.

Pumpkin Spice Muffins

These pumpkin spice muffins are the epitome of fall flavors but can be enjoyed any time of year. The richness of pumpkin puree combined with cinnamon, nutmeg, and cloves creates a warm and comforting muffin. These vegan pumpkin spice muffins are perfect for a cozy Saturday breakfast or afternoon snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/3 cup coconut oil, melted
• 1 cup canned pumpkin puree
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• Optional: 1/4 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the melted coconut oil, pumpkin puree, almond milk, vanilla extract, and apple cider vinegar until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. If desired, fold in the chopped nuts for extra texture.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool before serving.

These muffins are bursting with the flavors of fall, making them a perfect treat for your Saturday. The pumpkin gives them a rich, moist texture while the spices add warmth and depth. They’re perfect for enjoying on a crisp morning or as a snack throughout the day.

Carrot Ginger Muffins

These carrot ginger muffins are packed with vibrant flavors from fresh carrots and a touch of spicy ginger. Their tender crumb and slightly sweet flavor make them an ideal addition to your Saturday brunch or as a healthy snack throughout the weekend.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup grated carrots
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp fresh ginger, grated
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, ginger, cinnamon, and salt.
3. In a separate bowl, whisk together the melted coconut oil, almond milk, vanilla extract, and flax egg.
4. Stir in the grated carrots and fresh ginger.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These muffins bring the natural sweetness of carrots and the spicy kick of ginger together in a wholesome, satisfying way. They’re perfect for anyone looking for a healthy and flavorful muffin option to start their Saturday with. The addition of fresh ginger gives them a bit of zing that’s balanced by the rich carrot flavor.

Coconut Almond Joy Muffins

For those who love a tropical twist, these coconut almond joy muffins are a delightful treat. The combination of shredded coconut, almond butter, and almond flakes creates a muffin that’s both sweet and nutty, with just the right amount of crunch and moisture.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond butter
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, mix the almond butter, almond milk, maple syrup, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until just incorporated.
5. Fold in the shredded coconut.
6. Divide the batter evenly among the muffin cups and sprinkle the sliced almonds on top.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before serving.

These muffins have a perfect blend of tropical coconut and nutty almond flavors. They offer a great balance of sweetness and crunch, making them a satisfying treat for anyone craving something a bit different. They’re ideal for a Saturday morning snack or dessert after lunch.

Blueberry Lemon Burst Muffins

These blueberry lemon burst muffins are a fresh and fruity way to start your Saturday. The combination of juicy blueberries with the zing of fresh lemon zest creates a bright and refreshing flavor that will uplift your morning. Perfect for a light breakfast or a quick snack, these muffins are a delightful treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup maple syrup
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, almond milk, maple syrup, lemon zest, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These muffins are an ideal treat for any time of day. The refreshing lemon and burst of blueberries make them a perfect balance of sweet and tart. Whether you’re hosting a brunch or enjoying a quiet morning, these muffins are sure to brighten your weekend.

Vegan Cinnamon Roll Muffins

These vegan cinnamon roll muffins are a perfect way to indulge in the warm, comforting flavors of cinnamon rolls without all the work. With a soft, fluffy texture and a cinnamon-sugar swirl throughout, they are a true treat that’s perfect for your Saturday breakfast or brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• For the cinnamon swirl:
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the melted coconut oil, almond milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. For the cinnamon swirl, combine the coconut sugar, cinnamon, and melted coconut oil in a small bowl.
6. Fill each muffin cup halfway with the batter, drizzle a small spoonful of the cinnamon swirl mixture in the center, and then top with the remaining batter.
7. Use a toothpick or knife to swirl the cinnamon mixture through the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for a few minutes before serving.

These muffins are like cinnamon rolls in muffin form, offering all the deliciousness of a classic cinnamon treat with a fraction of the effort. They’re the perfect choice for a lazy Saturday morning when you’re craving something sweet and comforting.

Choco-Coconut Protein Muffins

These choco-coconut protein muffins are an indulgent yet healthy option for your Saturday treat. Packed with plant-based protein and the rich flavor of cocoa and coconut, they are perfect for refueling after a workout or for enjoying as a wholesome snack during the day.

Ingredients:

• 1 cup oat flour
• 1/2 cup vegan chocolate protein powder
• 1/4 cup coconut sugar
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the oat flour, protein powder, coconut sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix the almond milk, melted coconut oil, maple syrup, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined.
5. Fold in the shredded coconut for added texture and flavor.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool before serving.

These protein-packed muffins are the perfect balance of rich chocolate flavor and the tropical sweetness of coconut. They’re a satisfying snack to keep you energized throughout the day while still offering a delicious treat that doesn’t skimp on nutrition.

Peach Ginger Muffins

These peach ginger muffins are a sweet and spicy treat, combining the juicy flavor of fresh peaches with the zing of ginger. They are soft, aromatic, and a wonderful addition to your Saturday morning routine, offering a balance of sweetness and spice in each bite.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh peaches, chopped
• 1 tbsp fresh ginger, grated

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, ginger, cinnamon, and salt.
3. In a separate bowl, mix together the melted coconut oil, almond milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped peaches and fresh ginger.
6. Divide the batter evenly into the muffin tin.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These muffins offer a wonderful combination of sweet, juicy peaches and the warming spice of ginger. They are perfect for anyone who enjoys fruity muffins with a bit of a spicy kick, and they’re ideal for a relaxing Saturday morning.

Mango Coconut Muffins

These mango coconut muffins are a tropical treat that will transport you to a sunny beach, even on a cloudy Saturday. The sweetness of ripe mango combines beautifully with the rich, nutty flavor of coconut, making these muffins a delightful choice for a light breakfast or snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh mango, diced
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, almond milk, maple syrup, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until just incorporated.
5. Gently fold in the diced mango and shredded coconut.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Let the muffins cool for a few minutes before serving.

These mango coconut muffins are perfect for anyone who loves tropical flavors. They offer a burst of sweetness from the mango, balanced by the rich, nutty flavor of coconut, making them an ideal treat for your Saturday breakfast or afternoon snack.

Chocolate Banana Muffins

These chocolate banana muffins are a decadent yet healthy treat, perfect for any chocolate lover. The combination of ripe bananas and rich cocoa creates a moist, naturally sweet muffin with a deep chocolate flavor. Ideal for breakfast or a midday pick-me-up, these muffins are easy to make and full of flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup coconut sugar
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 2 ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, mix together the almond milk, melted coconut oil, mashed bananas, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before serving.

These chocolate banana muffins are indulgent and full of flavor, with the sweetness of ripe bananas and a rich cocoa taste. The chocolate chips add a delightful burst of chocolate in each bite, making these muffins a perfect treat for your weekend.

Zucchini Lemon Poppy Seed Muffins

These zucchini lemon poppy seed muffins are a fresh, light option that balances the richness of zucchini with the bright flavor of lemon and the crunch of poppy seeds. They are a great way to sneak in some vegetables while still enjoying a delicious treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 1 cup zucchini, grated
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
3. In a separate bowl, combine the grated zucchini, melted coconut oil, almond milk, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

These muffins are a fresh, flavorful option that’s light yet satisfying. The combination of zucchini, lemon, and poppy seeds creates a unique muffin that’s perfect for anyone looking for a light, healthy treat that still feels indulgent.

Pear Almond Muffins

These pear almond muffins are a delicious, fragrant treat, combining the sweetness of pears with the nutty richness of almonds. The soft, moist texture and subtle sweetness make them a wonderful choice for a Saturday morning or as a snack throughout the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup almond butter
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 2 pears, peeled and chopped
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the almond butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped pears.
6. Spoon the batter into the muffin tin and sprinkle sliced almonds on top of each muffin.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These pear almond muffins are a lovely, slightly sweet option for your Saturday morning. The pears add moisture and natural sweetness, while the almonds provide a satisfying crunch. They’re perfect for a healthy, yet indulgent breakfast or snack.

Note: More recipes​ are coming soon!