These cozy Vanilla Pear Yogurt Muffins are moist and filled with warm spices and not too sweet. Ok, I seriously love these muffins. I hope you do too!
In the ideal world, we all carve out time to sit down with our cup of tea or coffee, make a nice balanced breakfast, and relax to eat with our loved ones over casual conversation before taking on the day. Since that isn’t always the case (‘haha’, I hear some of you exclaim), it’s important to me to have something healthy that we can grab in a rush for those busy mornings. That’s where recipes like these delicious muffins come in!
How Important is Breakfast?
Regardless of how much of a rush I’m in, I always eat breakfast. Beyond the obvious fact that I’m hungry (they don’t call it break-fast for nothing, I haven’t eaten in about 10 hours!), it is a great way to kick start your metabolism for the day and fuel your body, especially your brain. It’s not imperative that you eat first thing in the morning, but it is important that the first meal of the day is a healthy one!
It’s no secret I love a good muffin, and I have the recipes to prove it! Try more great recipes like my Sneaky Mommy Muffins or Pumpkin Muffins! Or for something different, these Lemon Blueberry Ricotta Muffins will knock your socks off.
Using Pears for Baking
I love adding pears into my baking, and have been on a kick lately! They add so much moisture to a recipe, don’t need to be peeled, and are a great source of fibre… something we could all use more of! In this recipe I used Bartlett pears which I recommend. Bartlett pears are fragrant and softer when ripe. I freeze them (remove core) when they are starting to look a bit brown and use them in smoothies. Waste not want not right? If you don’t have pears you can sub grated apple.
Vanilla Pear Yogurt Muffins
Vanilla Pear Yogurt Muffins
These Vanilla Pear Yogurt Muffins are moist and perfectly spiced - the best way to start your day or as a healthier snack for the family! Leave out the nuts to make them school lunch friendly.
- 2 cups grated ripe Bartlett pear (skin on) (4-5 pears) (or apple)
- 2 eggs (beaten)
- 2 teaspoons vanilla
- 1/2 cup oil (olive oil, avocado oil or other neutral oil)
- 1/2 cup vanilla Greek yogurt
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup honey (or maple syrup)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup chopped toasted pecans (optional)
- 15-18 pecan halves (optional)
Preheat the oven to 350 F and line a muffin tin with paper liners.
In a medium mixing bowl, combine the grated pear, eggs, vanilla, oil, yogurt, brown sugar and honey.
In a large bowl, combine the cinnamon, nutmeg, salt, baking powder, baking soda, whole wheat flour, all purpose flour and nuts (if using) and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined.
Using a large ice cream scoop, portion out the muffin batter into the prepared liners. Top each with a pecan half if desired.
Bake for approximately 30 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve (these freeze well for up to 2 months).