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! Pear & Walnut Muffins Go to recipes By april-aceto Vegetarian American Breads and Muffins Breakfasts Clean Plate Club Fall Mother's DayThese 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 minutes Level: Easy Prep: 15 minutes Cook: 20 minutes Yields: 15 muffins Print RecipeIngredients1/2 c chopped walnuts1 c all-purpose flour1/3 c whole wheat flour1 1/2 t baking powder1/2 t baking soda1/2 t salt2/3 c packed brown sugar2 T canola oil2 t vanilla extract8 oz Stonyfield Organic Plain Greek Nonfat Yogurt1 large egg1 1/2 c finely diced peeled pear cooking spray3 T turbinado sugar (any granular sugar can be substituted)directionsStep 1Heat oven to 400°. Spray with cooking spray or line 15 muffin cups and set to the side.Step 2Place the walnuts in your food processor and pulse until finely ground.Step 3Lightly 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.Step 4In 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.Step 5Divide 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.