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Pear and Walnut Muffins

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Course: Breakfast
Cook Time: 20 minutes
Servings: 15 muffins


  • Muffin pan (15 cups)
  • food processor or blender


  • 1/2 cup chopped walnuts
  • 1 cup all-purpose flour (about 4.5 oz.)
  • 1/3 cup whole wheat flour (about 1.5 oz.)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 cup packed brown sugar
  • 2 Tbsp. canola oil
  • 2 tsp. vanilla extract
  • 1 8 oz. carton plain fat free yogurt
  • 1 large egg
  • 1 1/2 cups finely diced peeled pear
  • Cooking spray
  • 3 Tbsp. raw sugar


  • Preheat oven to 400℉.
  • Place walnuts in a food processor; process until finely ground.
  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
  • Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
  • Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with raw sugar.
  • Bake at 400℉ for 20 minutes or until muffins spring back when touched lightly in center.
  • Remove from pans immediately. Place on a wire rack.
  • Serve either warm or at room temperature.
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