Healthy Pear Muffins with Granola

These healthy pear muffins are warm, moist and fluffy, made with whole wheat pastry flour, rolled oats, crunchy granola, chia seeds and a finely chopped Bartlett pear.

Unsweetened applesauce and honey or maple syrup sweeten the batter, and there are no eggs or butter. They make a cozy, wholesome breakfast straight from the oven, especially with a little peanut butter on top.

The Best Apple and Pear Muffins (Whole Wheat and Granola)

I LOVE muffins! One of my most favorite breakfasts is a warm, right out of the oven, moist and fluffy muffin. I didn’t think I would be able to love another muffin as much as my Whole Wheat Banana Zucchini Muffins, BUT I think I might love these just as much!

Instead of butter, margarine, jelly or other highly processed, high sugar options, top your muffin with 1 tablespoon of natural peanut butter or almond butter. You’ll love how the flavors complement each other! I love topping anything with peanut butter. Serve them warm and enjoy!

The apple flavor in these pear apple granola muffins comes from unsweetened applesauce, which keeps the crumb tender and moist without any eggs or butter. A sweet, juicy Bartlett pear is chopped finely so little bits of fruit are tucked into every bite. Rolled oats and granola bake right into the batter, giving the muffins a hearty texture and a lightly crunchy, golden top. Chia seeds add a little extra texture, too. The batter mixes in two bowls with a spoon, so there is no mixer to clean, and the muffins bake in under half an hour.

Love fruit in your muffins? Try the Fresh Strawberry Muffins on our sister site, Everything Muffins.

Why You’ll Love These Healthy Pear Muffins

• Fruit in every bite. A finely chopped pear and applesauce keep them moist and sweet.
• Granola crunch. Granola and rolled oats bake right into the batter for a hearty texture.
• No eggs or butter. Applesauce and olive oil do the work.
• Naturally sweetened. Honey or pure maple syrup is the only sweetener.

Ingredients You’ll Need

Here is what goes into these apple pear muffins and why. Exact amounts are in the recipe card below.

• Whole wheat pastry flour: I use Bob’s Red Mill whole wheat pastry flour. It is finer and softer than regular whole wheat flour, so the muffins stay tender instead of dense.
• Rolled oats: Old fashioned rolled oats add a hearty, chewy texture. Quick oats get softer and lose some of that bite.
• Granola: I use Nature’s Path Organic FlaxPlus granola. Choose a simple, all natural granola without big clusters of chocolate or dried fruit, so it bakes in evenly and adds a little crunch.
• Chia seeds: Add texture and soak up some of the moisture, which helps the muffins hold together without eggs. Black or white chia seeds both work.
• Baking powder and salt: Baking powder gives the muffins their lift, and salt balances the honey and brings out the fruit flavor.
• Bartlett pear: Peel, core and finely chop it. A ripe but still firm pear is best. It should smell sweet and give just slightly near the stem. Very soft pears turn mushy in the oven.
• Unsweetened applesauce: Adds moisture and natural apple sweetness in place of eggs and butter.
• Extra virgin olive oil: Keeps the crumb soft for days. Oil stays liquid at room temperature, so oil based muffins stay moist after they cool.
• Honey or pure maple syrup: The only sweetener. Honey is floral and maple is warm and cozy, so use your favorite.
• Almond or coconut milk: Loosens the batter and keeps the muffins dairy free. Any milk you like will work if dairy is not a concern.
• Pure vanilla: Rounds out the pear and apple flavors and makes the kitchen smell amazing while they bake.

How to Make Pear Muffins

1. Heat the oven. Preheat your oven to 375°F and lightly grease a muffin pan. A fully heated oven helps the muffins rise and turn golden.
2. Mix the dry ingredients. In a large bowl, combine the flour, oats, granola, chia seeds, baking powder and salt. Stir well so the baking powder is evenly spread through the oats and granola.
3. Mix the wet ingredients. In a medium bowl, combine the chopped pear, applesauce, olive oil, honey or maple syrup, milk and vanilla. The pear pieces should be well coated in the liquid.
4. Combine. Pour the wet ingredients into the dry ingredients and mix well, until no dry pockets of flour remain. The batter will be thick and chunky with oats, granola and pear.
5. Scoop. Pour about 1/4 cup of batter into each cup of the lightly greased muffin pan. Even scoops help all the muffins finish baking at the same time. A measuring cup or large cookie scoop makes this quick and tidy.
6. Bake. Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. The tops will be slightly golden brown and the granola on top will look toasty.
7. Serve warm. Let them cool in the pan for a few minutes, then serve warm with a spread of natural peanut butter or almond butter.

Ways to Customize Pear Muffins

• Add apple: Swap half of the chopped pear for a finely chopped apple for even more apple flavor.
• Warm spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a cozy, fall flavor that pairs well with pear.
• Change the granola: Any simple, all natural granola works. A flax or nut granola adds extra crunch.
• Nut butter topping: Peanut butter or almond butter on a warm muffin is a must.

Pear Muffins FAQs

• Can natural granola be used in baking? Yes. All natural granola bakes right into these muffins and adds texture and a light crunch. Simple granola without large clusters works best.
• Where does the apple flavor come from? Unsweetened applesauce. It sweetens the muffins and keeps them moist without eggs or butter.
• What kind of pear should I use? A Bartlett pear that is ripe but still firm. Peel, core and finely chop it.
• Are these muffins dairy free and egg free? Yes. They use olive oil, applesauce and almond or coconut milk, with no eggs or butter.
• Can I use regular whole wheat flour? You can, but the muffins will be denser. Whole wheat pastry flour keeps them light.
• How do I know when they are done? Bake 22 to 25 minutes, until a toothpick comes out clean and the tops are slightly golden brown.
• Can I use maple syrup instead of honey? Yes. The card lets you use either pure honey or pure maple syrup, so pick the flavor you like best.
• How should I store them? Keep cooled muffins in an airtight container at room temperature for a couple of days, or freeze them and warm them up for a quick breakfast.

Pear Apple Granola Muffins

Pear apple granola muffins made with whole wheat pastry flour, rolled oats, granola, chia seeds, a fresh Bartlett pear and applesauce. Naturally sweetened with honey or maple syrup, with no eggs or butter.

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Ingredients

  

• 1 and 1/2 cup whole wheat flour I use Bob’s Red Mill whole wheat pastry flour
• 1/2 cup rolled oats
• 1/2 cup all-natural granola I use Nature’s Path Organic FlaxPlus granola
• 2 Tbs chia seeds
• 2 tsp baking powder
• 1/4 tsp salt
• 1 Bartlett pear peeled, cored, and finely chopped
• 1/2 cup unsweetened applesauce
• 1/2 cup extra virgin olive oil
• 1/2 cup pure honey or pure maple syrup
• 1/4 cup almond or coconut milk
• 1 tsp pure vanilla

Instructions

 

• Preheat your oven to 375 degrees F.
• In a large bowl, combine all the dry ingredients (flour, oats, granola, chia seeds, baking powder, and salt).
• In a medium-sized bowl, combine all the wet and remaining ingredients:
• Pour wet ingredients into the dry ingredients and mix well.
• In a lightly greased muffin pan, pour about 1/4 cup batter into each muffin cup. Bake for 22 to 25 minutes until a toothpick comes out clean. The tops will be slightly golden brown.

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your toppings.

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