These Pear & Walnut muffins are low in calories and a delicious breakfast option. Served warm with a dollop of butter makes a great snack as well!
Ready In: 35 mins
Prep: 15 mins
Cook: 20 mins
Yields: 15 muffins
- 1/2 c chopped walnuts
- 1 c all-purpose flour
- 1/3 c whole wheat flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 2/3 c packed brown sugar
- 2 T canola oil
- 2 t vanilla extract
- 8 oz Stonyfield Organic Plain Greek Nonfat Yogurt
- 1 large egg
- 1 1/2 c finely diced peeled pear
- cooking spray
- 3 T turbinado sugar (any granular sugar can be substituted)
Heat oven to 400°. Spray with cooking spray or line 15 muffin cups and set to the side.
Place the walnuts in your food processor and pulse until finely ground.
Lightly spoon both flours into measuring cups and place into a medium size bowl. Add in the baking powder, baking soda and salt and whisk to combine with the flour. Stir in the ground walnuts and then make a well in the center of the flour mixture.
In a separate small bowl combine the brown sugar, canola oil, vanilla, yogurt and egg. Pour the mixture into the well of the flour mixture and mix until it is all moistened. Fold in the pears.
Divide the batter between 15 muffin cups lined with papers or sprayed with cooking spray. Gently sprinkle the tops of each muffin with the sugar. Bake for 20 minutes until the tops are golden brown and they spring back to the touch.