Pear, carrot and cranberry muffins
Prep Time:
20 minutes
Cook Time:
35 minutes
Serving Size:
1 muffin (100 g)
Breakfast
Muffins that contain fibre, like these ones, are great for a healthy snack! Pair them with a source of protein like a few nuts or a glass of milk to feel satisfied longer.
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- ½ cup (125 mL) rolled oats
- 2 tsp (10 mL) baking soda
- ½ tsp (2.5 mL) salt
- 2 tsp (10 mL) cinnamon
- 1 large firm, ripe USA Pear (about 1 cup grated)
- 1 cup (250 mL) grated carrots
- ¼ cup (60 mL) toasted walnuts, coarsely chopped
- ¼ cup (60 mL) unsweetened coconut
- ¼ cup (60 mL) dried cranberries
- ½ cup (125 mL) vegetable oil
- 2 eggs
- ½ cup (125 mL) golden brown sugar
- 1 teaspoon (5 mL) vanilla
- ½ cup (125 mL) 0% M.F. plain Greek yogurt
Instructions
- Preheat oven to 350 degrees. Line a standard-size 12-cup muffin tin with paper liners or lightly grease it, then dust with flour.
- Combine all-purpose and whole wheat flour, oats, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.
- Measure grated pear and carrots into another bowl and add cranberries, coconut and nuts.
- Whisk oil, eggs, sugar and vanilla together. Mix in yogurt and add to pear-carrot mixture.
- Add wet ingredients to dry ingredients, folding gently until they are just moistened and mixed. Using ¼ cup measure, scoop batter into muffin liners. Batter will be sticky.
- Bake 25 to 30 minutes or until slightly dark around the edges.
Sponsored by:
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 270 | |||
| Fat 13 g | 17 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 30 mg | |||
| Sodium 330 mg | 14 % | ||
| Carbohydrate 34 g | |||
| Fibre 3 g | 11 % | ||
| Sugars 13 g | 13 % | ||
| Protein 6 g | |||
