Jumbo Maple Pear Oatmeal Muffins
Start your mornings on a sweet, wholesome note with these Jumbo Maple Pear Oatmeal Muffins! Bursting with tender bites of fresh, juicy pears and warm notes of cinnamon, these muffins are naturally sweetened with pure maple syrup for a guilt-free treat. The combination of hearty rolled oats and unsweetened applesauce creates a moist, fluffy texture, while optional chopped nuts add a delightful crunch. Perfectly portioned as jumbo muffins, they make a satisfying grab-and-go breakfast or snack. With just 15 minutes of prep and pantry-staple ingredients, these muffins are as easy to make as they are to enjoy. Don’t forget to savor them warm from the oven or store them for a convenient meal prep solution!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoons Salt
- 1 large Egg
- 0.5 cups Unsweetened applesauce
- 0.5 cups Milk
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Pears, diced (about 2 medium pears)
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or grease it with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt until evenly combined.
In a separate medium bowl, whisk the egg, applesauce, milk, maple syrup, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir using a spatula or wooden spoon until just combined. Avoid overmixing as this can make the muffins dense.
Fold in the diced pears and nuts (if using) until evenly incorporated throughout the batter.
Divide the batter evenly among the six jumbo muffin cups, filling each cup almost to the top to achieve nice, tall muffins.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 152.8 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
