• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Breakfast

Healthy-ish Pear Oatmeal Muffins

Published: Mar 4, 2020 · Modified: Sep 29, 2020 by Marisa Moore·

54.4K shares
Jump to Recipe Print Recipe
pear oatmeal muffins on a grey plate

These healthy pear oatmeal muffins are an easy make-ahead breakfast or grab and go snack. Packed with juicy pears, cardamom and whole grain oats, this muffin recipe is perfect for meal prep!

Use up overripe pears in this easy muffin recipe! Made with whole oats and less sugar, these pear muffins are a healthy-ish recipe for breakfast, a snack or light dessert!

Ingredients

This list looks long. Ok. It is. But I promise it goes by really fast!

Here’s what you’ll need to make these muffins:

  • old fashioned oats
  • milk
  • white whole wheat flour (or all-purpose flour)
  • baking powder, baking soda, and salt
  • ground cardamom (or cinnamon)
  • brown sugar
  • an egg
  • olive or avocado oil (any neutral tasting oil works)
  • vanilla extract
  • 2 medium pears (I used Anjou)

You’ll combine the dry ingredients in one bowl and the wet in another.

Once the batter is mixed, add to a prepped muffin tin. I don’t recommend using liners. Instead, use a well-seasoned or non-stick muffin tin to get a nice crust on the muffins.

For a bit more crunch, I added a mixture of butter and brown sugar to the tops of these. That’s completely optional but quite delicious!

What makes these muffins healthy?

I wouldn’t technically call them healthy. But there are some healthy swaps. I’ve cut down the sugar. Most standard muffin recipes call for a cup of sugar. Not needed here.

I swapped half the flour for oats and used white whole wheat which is heartier and higher in fiber. You can use regular all-purpose if that’s what you have on hand.

And I used sweet and ripe pears to punch up the flavor in a major way!

For a recipe without any flour at all, make my Vegan Berry Oatmeal Bars!

What’s a substitute for cardamom?

Cinnamon would be great in these muffins. Cardamom adds a subtle warmth to the recipe and it’s just something different. But cinnamon is in everyone’s pantry and works just as well in these muffins.

Ginger, apple pie spice, or pumpkin spice would also work in about the same 1 teaspoon amount. You can add a sprinkle of nutmeg but not for the full amount.

Which pears are best for baking?

That depends on what you’re making. For a baked pear recipe, go with a firmer variety like Bosc or Bartlett.

For these pear muffins, choose a fragrant, juicy pear that will lend lots of flavor to the mix. I loved using Anjou pears for this recipe.

And no need to peel the pears. The peel blends right into the muffins – adding plenty of flavor and fiber.

Can I use apples instead of pears?

Yes! In fact, I did that for you, in these Apple Cinnamon Oat Muffins. That recipe uses buttermilk and oats for a moist and delicious muffin. Make the one that you have the most leftover fruit for. Switch up the spices to suit your own tastes.

How do I know when pears are ripe?

Use your thumb to apply gentle pressure to the stem end (or neck) of the pear. When it yields to pressure, it’s ripe and ready to eat!

Store ripe pears in the refrigerator to extend shelf life. But note that they won’t last as long as most apples. So use them up first.

Got pears past their prime? This muffin recipe is the perfect way to use them up!

Or you can preserve your fresh pears with my Cinnamon Canned Pears.

Do these muffins freeze well?

Yes. These muffins freeze beautifully. I make these ahead of time on purpose. To freeze these pear muffins:

1. Allow the muffins to cool completely at room temperature. This is important to avoid wet or soggy muffins going into the freezer.

2. Place the muffins in a freezer-safe bag or container. Store in a single layer in the freezer for up to 3 months. Probably longer would be fine but I’ve never kept them longer than that.

3. To reheat the muffins, pop them into a toaster oven at 375 for 15-20 minutes. They will be hot before that but something magical happens at the 20-minute mark. The muffins revive with a crisp and delicious crust. It’s a must. Do it. Enjoy!

Hungry for more muffin ideas?

You’ll love these Strawberry Oatmeal Breakfast Muffins in the spring.

Try these Blackberry Buttermilk Muffins and Healthier Blueberry Blender Muffins in the summer.

And when the weather turns chilly again, make these Flourless Gingerbread Muffins!

Pear muffins on a blue plate

Pear Cardamom Oatmeal Muffins

Marisa Moore, RDN
These healthier pear oatmeal muffins are an easy make-ahead breakfast or snack. Packed with juicy pears, warm spices and whole grain oats, this muffin recipe is perfect for meal prep!
4.88 from 74 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 160 kcal

Ingredients
  

  • 1 cup old fashioned oats
  • 1 cup milk
  • 1 cup white whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cardamom
  • ½ cup brown sugar
  • 1 egg beaten
  • ¼ cup olive oil (or any neutral-tasting oil)
  • 1 teaspoon vanilla extract
  • 1½ cup fresh diced pears (about 1½ medium pears)

Optional Crunchy Topping

  • 2 tablespoon brown sugar
  • 2 tablespoon melted butter

Instructions
 

  • Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.
    In a large bowl, combine oats and milk. Let sit 15 minutes.
  • In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.
  • Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.
  • Spoon the batter evenly into the prepared muffin tin.
    (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)
  • Bake 18-20 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.

Notes

TIP: These muffins are best served warm. They also freeze and reheat incredibly well. To enjoy after freezing, thaw at room temperature or heat frozen muffins in a 375F oven for 15-20 minutes. 
NOTE: I don’t recommend using paper muffin cups in this recipe. Baking directly on the muffin tin produced the best results – keeping the moisture in and creating a nice crust on the outside. 

Nutrition

Calories: 160kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 15mgSodium: 160mgPotassium: 139mgFiber: 2gSugar: 12gVitamin A: 63IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!

More Easy & Healthy Breakfast Recipes

  • Gray bowl of oatmeal topped with nut butter, jam and raspberries
    Berry Nut Butter Swirl Oatmeal
  • Oats with tomatoes spinach and feta in a grey bowl with a large spoon
    Savory Spinach, Tomato, Feta Oats
  • Gingerbread-flavored oats in a bowl drizzled with molasses and garnished with gingerbread people cookies.
    Gingerbread Overnight Oats Jars
  • Two pieces of French toast on a white plate with a fork
    Sheet Pan Brown Sugar French Toast
54.4K shares

Filed Under: Blog, Breakfast, Recipes

Reader Interactions

Comments

    4.88 from 74 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Laura

    August 31, 2025 at 4:54 am

    5 stars
    LOVED this recipe, as did my husband! I made these a second time with stewed apples instead of ripe pears and they were equally as delicious.

    Reply
  2. Debbie

    August 22, 2025 at 4:12 pm

    5 stars
    These are soooo delicious !! I have T2 diabetes so I am always looking for healthy breakfast choices. I did sub Splenda brown sugar for reg brown sugar which cut my sugars way down and only added 1/2 of what the recipe called for. I also sauteed my fresh cubed pears in some light butter and cinnamon since I did not have any cardamom . These are going to be on my breakfast weekly menu for now on. Thank you for posting this as it has truly enlightened my mornings. And my granddaughter who is 9 LOVES them.

    Reply
« Older Comments

Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Summer Favorites

  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Watermelon Feta Salad - Healthy Salads
    Watermelon Feta Salad

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.