Cinnamon Pear Muffins
Naturally sweetened with pear puree and maple syrup, these healthy cinnamon pear muffins are the perfect snack or nutrition-packed breakfast. They're made with 4 whole large Bosc pears, 100% white whole wheat flour, and ground cinnamon.
Prep 30 minutes
Cook 20 minutes
Total 50 minutes
Fat 5
Carbs 37
Protein 3
Yield 12
Ingredients
Roasted Pear Puree
- 3 large Bosc Pears
- coconut oil cooking spray
- 1/4 teaspoon ground cinnamon
Pear Muffin Dry Ingredients
- 1 large Bosc Pear seeds removed and finely diced (skin on)
- 1.5 cups white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Pear Muffin Wet Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cups almond milk unsweetened
- 1 teaspoon vanilla extract
- 3 tablespoons melted coconut oil
- 1 cup pureed roasted pears*
Instructions
Roasted Pear Puree
- Slice 3 large Bosc pears in half. Then, place pear halves on a greased baking sheet flat side up.
- Spray pear halves with coconut oil cooking spray and pierce pears a couple of times with a fork. Then, sprinkle on some ground cinnamon.
- Roast at 400ºF for 15 minutes flat side facing up. Then, flip pears and roast for another 10-15 minutes or until you can easily pierce them with a fork.
- Let pears cool for 15 minutes before removing seeds and skin. Place in a high-speed blender and add 1 tablespoon of water. Blend on high until a puree has formed. This should yield around 1 cup of pear puree.
Cinnamon Pear Muffins
- First, preheat oven to 350ºF and spray a nonstick muffin tin with coconut oil cooking spray.
- Prepare pear chunks by slicing a large pear in half. Remove the seeds and stem and finely dice. Then place into a medium bowl along with all of the other dry ingredients. Mix.
- Place 1 cup of pear puree* (from above) into a large bowl. Then add all wet ingredients (minus the melted coconut oil) and whisk until combined.
- Slowly add dry ingredients to wet and mix until combined.
- Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
- Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
- Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.
Nutrition Facts
Calories: 201kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Fiber: 4g | Sugar: 23g