I partnered with USA Pears for this pear spice muffin recipe post.
As a dietitian, I’m all about fibre, antioxidants, and integrating more plants into my diet.
As a mom, I’ll all about kid-friendly, quick, and easy.
Sometimes, those two things aren’t simple to find in the same food, but today, I have a recipe for you that checks all of those boxes!
These pear spice muffins are packed with flavour, protein, and nutrients, and low in sugar. The recipe uses the whole pear – skin included, because that’s where a majority of the fibre and antioxidants are found. Don’t take the skin off your pears.
The fibre and antioxidants in pears support immune, gut, and heart health. Win-win-win!
They’re naturally sweet, so they’re perfect for baking and smoothies, where you want sweetness, but don’t want to add a ton of sugar.
These pear spice muffins are perfect for snacking or for a light breakfast – I love adding nut butter to them for even more protein and some healthy fats.
Their protein in these muffins comes from almond flour, oats, walnuts, and Greek yogurt. They aren’t as sweet as a lot of muffins out there – the entire recipe has 1/2 cup of brown sugar. If you like your muffins a bit sweeter, just increase the amount of sugar in the recipe. Baking them with overripe pears will make these muffins even sweeter!
Make sure you dice the pears into small pieces, about the size of 1/2 a dime. If the pieces of pear are not small enough, the muffins will fall apart after they bake.
Great tip: to tell if pears are ready to eat, check the neck!
Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe and ready to eat.
These sweet and delicious pear spice muffins will be your family's go-to favorite!
- 1 cup raw oatmeal I use large-flake for texture
- 1 cup all purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup 2% Greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 pears cored and diced into small pieces (I use red or green d’Anjou or Bartlett)
- 2/3 cup raw walnut halves or pieces toasted and chopped (optional)
Preheat oven to 400F.
Line a muffin tin with baking cups.
Mix together the first 9 ingredients in a large bowl, and set aside.
In another bowl, cream together the butter and sugar until fluffy.
Add the eggs and vanilla, and beat until incorporated, then add the milk and Greek yogurt, beating for another 1-3 minutes.
Slowly fold the wet ingredients into the dry ingredients.
Add the nuts and pears, and mix gently to combine, until most of the dry flour is absorbed into the batter.
Spoon batter evenly into muffin cups.
Bake muffins for 30 minutes or until a knife inserted into the centre comes out clean.
Visit USA Pears for more pear information and recipes!