Healthy Pear Oatmeal Crumble Muffins
Say hello to a delicious and nutritious breakfast option - Pear Oatmeal Crumble Muffins! These muffins are loaded with hearty oats, ripe pears, and a sweet and crunchy oat crumble topping. The recipe is easy to make and a great way to start your day off right. Here's how you make them:
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
Notes & Tips:
- 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.