Healthy Pear Muffins
Pears are one of, if not my favorite fall fruit! I go back and forth between pears and apples. So these healthy muffins were bound to happen! Seeing just how many fans I gain on a daily basis thanks to all of my muffins, I’m determined to share as many variations as I possibly can! If you’ve tried any of my muffins, you know that they are not overly sweet. That’s because I develop my recipes with babies and toddlers in mind, always. But you can certainly add more sweetener of choice, which I share below! You will love how customizable this pear muffin recipe is! It can be made gluten-free, dairy-free, egg-free, or refined sugar-free depending on your dietary needs and preferences. And if you love adding berries to your muffins, you must try these raspberry muffins or blackberry muffins!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Fresh pears – use soft and juicy ripe pears but not overripe pears to avoid soggy muffins. Milk and Greek yogurt – the combination of these two ingredients imparts great texture, flavor, and nutrition! I recommend using full fat, as it is essential for optimal brain development in the early years. White whole wheat flour – You will love baking with this flour. It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. You can use all-purpose flour, whole wheat, or a combination both. Oats – rolled oats will work best but you can use quick oats. Steel cut oats will not work. Baking powder and baking soda – be sure to check the expiration date so that your muffins will rise properly. Lemon zest – adds incredible brightness to the muffins. In my opinion, this ingredient is a MUST!
Step-by-Step Instructions
Variations and Substitutions
Dairy-free? Any plant-based Greek style yogurt and milk (such as unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer. Egg-free? Use flax egg. In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. No white whole wheat flour? You can use all purpose flour, whole wheat flour (muffins will be denser and heartier), or a combination of both. Gluten-free? Use a 1:1 gluten free flour like this one and certified gluten-free oats. Almond flour won’t work. No pears? Try with apples or peaches! An alternative to honey? You can use maple syrup, date syrup, or over ripe banana or unsweetened applesauce, if avoiding added sugars. No walnuts? Try with pecans or almonds.
Tips for Success
Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. Do NOT over-mix the muffin batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combine. Otherwise you will end up with dense, tough muffins. Gently fold in the chopped pears and walnuts. You can leave out the walnuts, but I highly encourage you to include them as they add great texture to these very moist muffins.
Storage Suggestions
Line an airtight container with paper towel. Add the pear muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly (no more than 15-20 seconds). These muffins are actually tasty straight out of the refrigerator too! You can also freeze for up to 3 months. Thaw in the refrigerator overnight. How to store and freeze muffins perfectly
Other Healthy Muffins to Try
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
