We are spending the day inside watching the nor’easter outside our window and a cold, snowy day begs for homemade muffins. This recipe started as an apple cinnamon muffin then transformed into a pear and maple version. Pears and I have been having a moment.
And this muffin is healthy! Whole wheat flour instead of white flour. Canola oil is replaced with a combination of apple sauce and coconut oil. And this recipe gets its sweetness from the pear and maple syrup – no refined sugar! A delicious muffin that you can feel good about?! Sign me up!
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup chopped roasted almonds
2/3 cup pure maple
1/3 cup coconut oil, melted
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups grated pears, about two medium pears
Pre-heat the oven to 425 degrees and prep a muffin tin with liners.
Begin by combining all of the dry ingredients in a large bowl. Whisk to combine. In a second bowl, whisk together all remaining ingredients except the pear. Pour wet ingredients into the dry ingredients, lightly stir until just combined. Fold in grated pear.
Spoon batter into muffin cups until 3/4 full.
Begin baking the muffins at 425 degrees for the first 5 minutes before dropping the temperature to 350 degrees and baking for another 18 minutes. Muffins are done when a toothpick is inserted and comes out clean.