Whole Wheat Pear Muffins
As busy city-dwellers, my husband and I are rushing out to door almost every morning. Even though we are early risers, the morning minutes seem to move faster than others. I’m a proper breakfast eater — I like to start my day by sitting down to a meal. But my husband? Not so much. That means I always make sure he has something healthy to eat, even if he is running out the door with his breakfast in his hands (like this green smoothie or this gluten-free granola). These whole wheat pear muffins absolutely fit the bill, hit the spot, and check the breakfast box.
I made these muffins in my KitchenAid stand mixer — a must have for all home cooks! If you don’t have one and are getting married or having a baby - register for one! They are otherworldly. Or even better, buy one for yourself! #GirlBoss.
Ingredients for 18 muffins:
3/4 cup old fashioned rolled oats (not instant)
1 1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon kosher salt
2 medium pears, peeled then diced
2 tbsp freshly grated ginger
1/3 cup melted coconut oil
1/2 cup sugar (or 3/4 cup sugar for sweeter muffins)
2 tablespoons honey
1 cup reduced fat buttermilk
2 eggs
1 tablespoon vanilla extract
1/4 cup unsweetened shredded coconut
1 tbsp chia seeds
3/4 cup toasted chopped walnuts
Directions:
- Preheat oven to 375 degrees
- Mix dry ingredients in a bowl, set aside
- Using a stand mixer with the whisk attachment combine coconut oil, sugar, honey, buttermilk, eggs, and vanilla, and whisk until well incorporated
- Swap out the whisk for the paddle and add the dry ingredients to the wet, mix on low until just combined
- Add pears, coconut, chia seeds and walnuts and mix again until just incorporated
- Grease regular size muffin tins and scoop batter into the tin, about halfway to three quarters full - but do not overfill
- Bake 20 minutes, or until a knife inserted into the muffin comes out clean
I topped some of the muffins with extra chia seeds or extra walnuts, but that’s up to you. They would also be delicious with a little sanding sugar on top. Crunchy crunchy!
It’s really important to use a good nonstick muffin tin [and this muffin tin from KitchenAid is the best one I’ve used. And trust me…I’ve used a lot!] especially if you do not want to use muffin liners. I actually think muffins look nice with and without paper liners, but I really love the rustic look of these naked muffins — served without any paper. Plus this way, there’s less for my husband to futz with. Winner winner…muffins for dinner?
What’s your favorite on-the-go meal or snack? Please let me know your thoughts in the comment section below! I love to hear from you. Hope you enjoy…
-MW.
