Healthy Pear Walnut Breakfast Muffins
Delicious muffins made with ripe pears and walnuts, sweetened naturally with no refined sugar. Perfect for a cozy breakfast that's both filling and satisfying.
Servings: 12 muffins
Calories: 180kcal
Ingredients
Main Ingredients
- 3 medium ripe pears, chopped Bartlett, Anjou, or Bosc pears are ideal.
- 1 cup chopped walnuts Plus extra for topping if desired.
- 1.5 cups whole wheat flour Can substitute with half whole wheat and half all-purpose flour.
- 2 large eggs Or use flax eggs for a vegan option.
- 0.5 cup milk Any dairy or almond milk works.
- 0.25 cup avocado oil or melted butter Choose based on preference.
- 1/4 cup maple syrup or honey Adjust based on pear sweetness.
- 2 teaspoons baking powder For rising.
- 1/2 teaspoon baking soda For additional fluff.
- 1 teaspoon cinnamon For flavor.
- 1 teaspoon vanilla extract For flavor.
- 1/2 teaspoon salt Enhances flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners or grease it well.
- In a large bowl, combine chopped pears, walnuts, flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together eggs, milk, oil, and maple syrup or honey.
- Gently mix wet ingredients into dry ingredients until just combined, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Top with extra chopped walnuts if desired.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
These muffins freeze well. Let them cool, then freeze on a sheet pan before transferring to a freezer bag. Reheat in microwave for 20-30 seconds or in the oven at 325°F for 8-10 minutes.