Pear Cardamom Oatmeal Muffins
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!
Servings 12 muffins
- 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 tbsp brown sugar
- 2 tbsp melted butter
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 12 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.
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.
Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 160mg | Potassium: 139mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg