Low Fat Pear Muffins
Start your day on a wholesome note with these Low Fat Pear Muffins, a naturally sweet and fluffy treat packed with the comforting warmth of cinnamon and nutmeg. Made with a blend of whole wheat and all-purpose flours, these muffins are sweetened with ripe pears and light brown sugar, keeping them lower in fat without skimping on flavor. The addition of unsweetened applesauce and low-fat buttermilk ensures a moist, tender crumb, while rolled oats add a subtle touch of texture. Perfect as a quick breakfast or healthy snack, these guilt-free muffins are ready in just 35 minutes and are freezer-friendly for easy meal prep. Enjoy them fresh out of the oven or with a dollop of Greek yogurt for a satisfying pairing!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.75 cups low-fat buttermilk
- 0.5 cups light brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups ripe pears, finely diced
- 0.25 cups rolled oats
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, mix the unsweetened applesauce, low-fat buttermilk, light brown sugar, egg, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the diced pears and rolled oats until evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 373.6 g | 136% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 157.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 446 mg | 34% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1879 mg | 40% | |
*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.
