Stuffed with carrots and ripe pears, whole wheat flour, and no refined sugar, these Carrot Pear Muffins are a healthy and delicious way to start your morning!
I wasn’t lying when I posted my last muffin recipe – we are on a big muffin kick lately. I even have another muffin recipe to share with you soon! But let’s not get ahead of ourselves because these Carrot Pear Muffins are not to be overlooked.
A couple of weeks ago I eyed a bag of pears at Costco and thought we’d have no problem finishing them. We all love pears! However, they turned out to be too much of a good thing. You can only eat so many pears, you know? On top of that, they all turned ripe at basically the same time so I felt like they were little ticking time bombs just waiting to turn to mush.
While pears aren’t always thought of for baking like apples are, they can be used just as well! These Carrot Pear Muffins were a hit with the whole family and since they are filled with carrots, whole wheat flour, oats, and no refined sugar, I felt great about giving them to the boys.
Ingredients in Carrot Pear Muffins
Whole Wheat Flour
Oats
Baking Powder and Baking Soda
Cinnamon and Ginger
Coconut Oil
Maple Syrup
Eggs
Greek Yogurt
Milk
Vanilla Extract
Carrots
Pears
Pecans (optional)
How to Make Carrot Pear Muffins
This muffin recipe is pretty simple to put together. You start by mixing together the dry ingredients, flour, oats, baking powder, baking soda, cinnamon, and ginger, in one bowl. A lot of times I don’t mix dry ingredients separately, and I choose to just add them individually to the wet ingredients because I don’t find it really matters. However, since this recipe has flour and oats, I wanted to make sure everything was evenly incorporated first.
Then you mix together the wet ingredients – melted coconut oil, eggs, plain Greek yogurt, maple syrup, milk, and vanilla. These muffins are very lightly sweetened, with only 1/3 cup of maple syrup. If you like your muffins on the sweeter side, you can use a sweetened Greek yogurt to add a sweeter taste.
Lastly, you fold in the shredded carrots, pears, and pecans. The pecans are optional but added a nice crunch to the muffins. These muffins were a great easy breakfast or snack for us for a couple of days – they didn’t last long in our house!
Like this recipe? Check these out, too!
Wholesome Carrot Muffins from Gimme Some Oven
Carrot Pear Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cups old fashioned oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup milk
- 2 tsp pure vanilla extract
- 1 cup shredded carrots about 2 large carrots
- 1 cup shredded pear about 1 large pear
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl, whisk together the coconut oil, eggs, Greek yogurt, maple syrup, and vanilla extract.
- Add the flour mixture to the wet mixture and stir with a spatula until just combined.
- Fold in the shredded carrots, pears, and pecans until evenly combined.
- Evenly distribute the batter among the 12 muffin cups.
- Bake in the preheated oven for 18-20 minutes, until the tops of the muffins are set and a toothpick comes out clean. Watch for them around 18 minutes to be sure they don't overbake.
- Cool and enjoy!
Just sweet enough, very good texture, even though the were made with whole wheat pastry flour. I added raisins, made 9 instead of 12. A great favorite!
Raisins are a great idea!