Pear Ginger Muffins
These Pear Ginger Muffins are full of oats, pears, and sweet and spicy crystallized ginger.
Servings: 12 -14 muffins
Ingredients
- 1 cup white whole wheat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1 1/2 cups old fashioned rolled oats
- 1 cup milk, any milk can be used
- 1/2 cup dark brown sugar
- 2 eggs
- 1/3 cup avocado oil, or other neutral tasting oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup diced pears, peeled or unpeeled
- 1/4 cup finely chopped crystalized ginger
- Turbinado sugar for sprinkling on top optional
Instructions
- Preheat oven to 400° F. and spray a standard muffin pan with cooking spray or line it with parchment paper muffin cups.
- In a mixing bowl, soak the oats in the milk for 10 minutes.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger and cardamom.
- Add the eggs, brown sugar, oil, vanilla and almond extract. Pour the wet mixture in with the dry and stir together with a rubber spatula just until combined.
- Fold the pears and crystalized ginger into the muffin batter then divide the batter evenly into the prepared muffin pan. Sprinkle the tops with raw sugar then place them on the middle rack of the oven. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for several minutes before removing them onto a wire cooling rack or serving.
Nutrition
Calories: 193kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 89mg | Fiber: 3g | Sugar: 13g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg