Makes 18 muffins
MACROS: CAL: 182 F:8g C:24g F:2g P:3 Sugar: 10g
INGREDIENTS:
2 cups grated ripe Bartlett pear (skin on) (4-5 pears) (or apple)
2 eggs (beaten)
2 teaspoons vanilla
1/2 cup oil (olive oil, avocado oil or other neutral oil)
1/2 cup vanilla Greek yogurt
1/3 cup brown sugar (or coconut sugar)
1/4 cup honey (or maple syrup)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup chopped toasted pecans (optional)
Directions:
Preheat the oven to 350 F and line a muffin tin with paper liners.
In a medium mixing bowl, combine the grated pear, eggs, vanilla, oil, yogurt, brown sugar and honey.
In a large bowl, combine the cinnamon, nutmeg, salt, baking powder, baking soda, whole wheat flour, all purpose flour and nuts (if using) and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined.
Using a large ice cream scoop, portion out the muffin batter into the prepared liners. Top each with a pecan half if desired.
Bake for approximately 30 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve (these freeze well for up to 2 months).
