HEALTHY PEAR OATMEAL CRUMBLE MUFFINS
In the world of breakfast treats, muffins often reign supreme. They’re portable, easy to customize, and offer a satisfying balance of flavors and textures. But when it comes to healthy options, many muffins can be loaded with hidden sugars and unhealthy fats. Fear not, muffin enthusiasts!
These Healthy Pear Oatmeal Crumble Muffins are here to prove that wholesome goodness and delectable taste can go hand in hand. These muffins are packed with whole grains, fiber, and the natural sweetness of pears, making them a nutritious start to your day.
The oatmeal base provides a hearty texture, while the juicy pear chunks add a burst of sweetness and a touch of moisture. And to top it all off, a crumbly topping adds a delightful crunch and a touch of indulgence.
Enjoy and savor the guilt-free indulgence of wholesome goodness and delectable taste.
Healthy Pear Oatmeal Crumble Muffins
Equipment
- Muffin tin
- Muffin liners
- Nonstick Spray
Ingredients
Ingredients for the Muffins:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup milk almond milk, soy milk, or dairy milk
- ¼ cup yogurt
- ½ cup unsweetened pears peeled and pureed (I used canned pears)
- ¼ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
Ingredients for the Crumble:
- ½ cup rolled oats
- ¼ cup chopped cashews
- ¼ cup chopped pistachios
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons melted coconut oil or light butter
- 1 large ripe pear diced
Instructions
- Instructions:
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the milk, yogurt, pear sauce, maple syrup/honey, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix and set aside.
- In a small bowl, combine the oats, nuts, brown sugar, flour, and cinnamon for the crumble topping. Add melted coconut oil or light butter and stir until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups.
- Add 1-2 tablespoons of diced pear on top and sprinkle the crumble topping evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- The muffins can be stored in the refrigerator for 1 week or in the freezer for 3 months in an airtight container.
- For extra sweetness, drizzle a little honey or maple syrup over the warm muffins.
- Add a touch of spice by sprinkling a pinch of ground ginger or cardamom over the crumble topping before baking.
- For a more decadent treat, top the cooled muffins with a dollop of whipped cream or a scoop of vanilla ice cream.
