Pear Oatmeal Muffins Recipes

OATMEAL PEAR MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line a muffin tray with paper liners then set aside.
• Start by mashing the bananas in a large bowl. It's easiest to do this with a fork.
• Then stir in the egg, brown sugar, vanilla, and applesauce. Stir until there are no large banana lumps.
• Add the whole wheat flour, oats, baking soda, baking powder, cinnamon, and salt.
• Gently combine until no large streaks of flour remain. But try not to over mix. Then gently fold in the diced pear by stirring with a large wooden spoon, 2-3 times.
• Scoop the batter into a muffin tin, filling each cup nearly to the top. It should make 12 muffins.
• Bake for 16-18 minutes until golden brown. Insert a toothpick into the center of one of the muffins and check to see if it comes out clean. If it doesn't, bake for an additional 2-3 minutes.

PEAR-OATMEAL MUFFINS

Steps:

• Preheat oven to 400°.
• Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl.
• Stir in pear, and make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk. Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1/2 cup oats evenly over batter.
• Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

MAPLE PEAR OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
• Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
• Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
• Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
• Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
• Serve warm or let the muffins finish cooling on a rack.