Carrot Pear Muffins
A healthy recipe for muffins made with carrots, pears, whole wheat flour, oats, and no refined sugar.
Servings: 12 muffins
- 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
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!
Calories: 198kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 119mg | Potassium: 240mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1830IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg