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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

Step 3

In a separate bowl, mix the unsweetened applesauce, low-fat buttermilk, light brown sugar, egg, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Step 5

Fold in the diced pears and rolled oats until evenly distributed throughout the batter.

Step 6

Using a spoon or an ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(1098.8g)

Amount per serving	% Daily Value*
Calories	1739.8

Total Fat 15.4g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 227.0mg	0%
Sodium 2461.7mg	0%
Total Carbohydrate 373.6g	0%
Dietary Fiber 39.6g	0%
Total Sugars 157.8g
Protein 48.0g	0%

Vitamin D 149.0IU	0%
Calcium 446.5mg	0%
Iron 13.2mg	0%
Potassium 1878.8mg	0%

*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.

Source of Calories

Fat: 7.6%

Protein: 10.5%

Carbs: 81.9%