Description
These tender oatmeal and pear muffins are made with bananas and whole wheat flour for a perfectly sweet, healthy muffin! Make a batch of these delicious muffins and enjoy breakfast all week long!
Ingredients
Units
Scale
- 2 small bananas, mashed (a little less than 1 cup)
- 3/4 cup packed brown sugar
- 1/3 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 3/4 cup diced Bartlett, Red Bartlett, or Green Anjou pear (about 1 medium pear)
Instructions
- 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.