This week I baked these healthy Whole Wheat Spiced Pear Muffins using applesauce as a key ingredient to keep the muffins moist instead of using vegetable oil or butter. I also replaced milk for vanilla almond milk to keep the muffins dairy-free. When substituting ingredients with healthier alternatives it is important to keep in mind how it changes the flavor and texture of the recipe. The most notable change with this recipe is the texture. The muffins are moist but lack a tight crumb which is more easily achieved with oil. However, I have found this swap out to be favorable in texture and flavor. The muffins are slightly denser and the little bits of pear studded in each muffin compliments the whole wheat flavor.
- 1 cup old fashion oats (not quick cooking)
- 1/2 cup whole wheat flour
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1 teason ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla almond milk
- 1 egg, slightly beaten
- 3 tablespoons applesauce
- 1/2 teaspoon vanilla extract
- 1 ripe pear, peeled and cut into 1/4-inch cubes
Preheat the oven to 375 degrees F.
In a medium mixing bowl, add oats, whole wheat flour, flour, sugar, brown sugar, cinnamon, ginger, baking powder, baking soda, and salt.
Give the dry ingredients a quick stir.
Stir in the almond milk, egg, applesauce, and vanilla extract until the batter is just combined.
Allow the batter to rest for 10 minutes.
Stir in the cubed pear.
Generously coat a muffin tin with non-stick cooking spray.
Fill each tin 3/4 full.
Bake for 20 minutes or until the center of the muffin springs slightly to the touch.
Allow the muffins to cool for 5-8 minutes before releasing from the pan.