This is my favourite muffin recipe that's not only easy to make, but it's very healthy and taste delicious too. I always double up the recipe and bake two batches and then freeze most of the muffins. They are very easy to defrost over night and that way you only eat few at the time. If you don't have pears or don't fancy them, you can swap them for other firm fruit, such as apples. This recipe is also very easy to adapt if you don't have all the ingredients. For example, the bran or wheat bran can be just one type of bran or oats, you can also swap the flour for normal plain flour or use spelt or buckwheat flour if you want these muffins to be super healthy.
Healthy pear muffins
60g All bran or 100% bran cereal
50g wheat bran
(alternatively you can just use oats for both)
375g plain yoghurt (or dairy free yoghurt – any flavour you like)
240g wholemeal cake flour
120g brown or light brown sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
125ml skimmed milk
60 ml oil
2 tsp vanilla extract
2 pears, cored & chopped
In a bowl, combine the cereal and wheat bran. Stir in the yoghurt and let stand for 10 minutes.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
Add the milk, oil, egg and vanilla to bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pear.
Divide the muffin batter among 12 paper lined muffin cups tray. Bake in 190C (Gas Mark 5) oven for about 25 minutes or until golden and the tops are firm to the touch. Let the tin cool on the rack for 5 minutes and then remove the pear muffins from the tin and let cool completely.
These heatlhy pear muffins are perfect for mid afternoon snack and even O.K to have as an emergency breakfast. If you bake your batch, do let me know how you get on in the comments below.
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