I get excited whenever I whip up a batch of muffins featuring juicy, diced pear and a blend of classic spices. Blending simple pantry staples into something extraordinary is why I love Oatmeal Muffins Healthy recipes. Each bite offers a delightful surprise that makes my mornings feel refreshingly unique.

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I always get excited when I try a new recipe that uses simple pantry ingredients. I recently whipped up these Easy Pear Oatmeal Muffins and I was impressed with how the mix of flavors came together.

In my bowl, I combined 1 cup all-purpose flour, 1 cup whole wheat flour, and 1 cup old-fashioned rolled oats along with 1/2 cup packed light brown sugar. Tossing in some ground cinnamon and a dash of ground nutmeg really elevated the taste.

I added a medium diced pear that I peeled and cored, plus a few other ingredients like an egg, vegetable oil, milk and a bit of vanilla extract. The result was a muffin with a unique texture and flavor that still hit that healthy note.

If you’re looking for a recipe that’s perfect for breakfast or a quick snack, this is definitely one you should try out.

Why I Like this Recipe

I like this recipe because:
1. I love how the mix of whole grains and oats gives the muffins a hearty texture that feels both filling and healthy.
2. The juicy pears and warm spices really make every bite special, and it reminds me of home cooking.
3. I appreciate that it uses staple ingredients from my pantry which makes it super convenient for a quick breakfast or snack.
4. It’s easy to whip up and perfect for meal prep, which saves me time during busy mornings.

Using pantry staples to create these tasty pear oatmeal muffins is one of my favorite things to do. They’re packed with juicy pears, a mix of warm spices and hearty whole grain oats that makes them a real treat. I can’t get over how simple it is to make them ahead of time for breakfast or a snack. Even though the recipe feels basic, it always turns out delicious even on those rushed mornings when I barely had time to think.

Ingredients

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Whole wheat flour offers fiber, protein and a nutty flavor that boosts the muffins’ nutritional kick.
All-purpose flour gives light texture, balancing whole wheat’s hearty taste perfectly.
Rolled oats are full of fiber and carbohydrates, adding a chewy, wholesome bite.
Pear brings natural sweetness, moisture and essential vitamins for extra juiciness.
Light brown sugar offers a subtle caramel note, enhancing the overall flavor profile.
Egg and milk blend smoothly to enrich and bind the muffin batter together.
Walnuts (optional) supply healthy fats, extra protein and a pleasant crunchy texture.

Ingredient Quantities

1 cup all-purpose flour

1 cup whole wheat flour

1 cup old-fashioned rolled oats

1/2 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/3 cup vegetable oil

1/2 cup milk

1 medium pear peeled, cored and diced

Optional: 1/2 cup chopped walnuts

How to Make this

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1. Preheat your oven to 375°F and get a muffin tin ready with paper liners or by greasing them lightly.

2. In a large bowl, stir together the 1 cup all-purpose flour, 1 cup whole wheat flour, 1 cup old-fashioned rolled oats, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

3. In another bowl, beat the 1 large egg lightly then mix in 1 teaspoon vanilla extract, 1/3 cup vegetable oil, and 1/2 cup milk.

4. Pour the wet mixture into the dry ingredients and stir them until just combined (it’s fine if there are a few lumps, do not over mix).

5. Fold in the 1 medium pear that’s been peeled, cored and diced. If you’re using the walnuts, add 1/2 cup chopped walnuts at this stage.

6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.

7. Place the tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes.

9. Take them out of the tin and allow them to cool completely on a wire rack before enjoyin.

10. Serve them up as an easy make-ahead breakfast or snack and enjoy these healthy pear oatmeal treats!

Equipment Needed

1. An oven (pre-set to 375°F)
2. A muffin tin with paper liners or something to grease it
3. Two mixing bowls (one large bowl for the dry ingredients and another for the wet ones)
4. Measuring cups and spoons
5. A whisk or fork for beating the egg
6. A knife and cutting board for chopping the pear
7. A spatula for mixing and folding in the ingredients
8. A toothpick to check doneness
9. A wire cooling rack to let the muffins cool properly

FAQ

Q: Can I use just one type of flour?

A: Yup, you can use only all-purpose flour if needed but its gonna change the texture a bit. Whole wheat adds a nutty flavor and extra fiber.

Q: Do I really need to peel the pear?

A: Not necessarily, but peeling helps remove any unwanted bitter skin and gives the muffins a smoother bite.

Q: Can I use instant oats instead of old-fashioned rolled oats?

A: You can try it, but instant oats might make the muffins a bit denser. Its best to stick with old-fashioned oats for the right texture.

Q: Are walnuts a must?

A: No way, walnuts are totally optional. You can leave them out or swap in pecans if you prefer. It's all about what youre in the mood for.

Q: How long will these muffins keep?

A: Store em in an airtight container at room temp for about 2 days. If you wanna keep 'em longer, freeze for up to a month and just let them thaw before eating.

Easy Pear Oatmeal Muffins Recipe Substitutions and Variations

If you don’t have all-purpose flour, try using a gluten-free all-purpose blend equal in measure. Sometimes its texture might be a bit different but it still makes yummy muffins.
You can swap out whole wheat flour with spelt flour if you have it on hand. It gives a slightly nuttier flavor that works really well with the pears.
If you’re low on vegetable oil, melted butter or coconut oil can be used instead. Just keep in mind that coconut oil might add a hint of its own taste.
Light brown sugar can be substituted with granulated sugar if needed. Use the same amount but know that your muffins might come out a little less moist.
If walnuts aren’t available or you’re not a fan, try using chopped pecans instead. They fit in great with the flavors even if the texture changes a little.

Pro Tips

1. Be careful not to overmix the batter once you combine all the wet and dry ingredients since that can make your muffins tough instead of light and fluffy.
2. Make sure everything, like your egg and milk, is at room temperature before you start; this helps the batter mix more evenly.
3. If you really like a kick of crunch, try toasting your rolled oats in a dry pan for a few minutes, but watch them carefully cause they can burn fast.
4. When folding in your diced pear (and walnuts if you’re using them), do it gently so you dont break the fruit up too much, which helps keep some texture in the finished muffins.