Over the past week I’ve been perfecting these pear muffins and my kiddos have been having them in their lunchbox almost daily. There have been no complaints from the kids though, so thats a sign that this pear muffin recipe is a winner!
Are these muffins healthy?
Because I am predominately a blogger writing about healthy eating for kids and families I always get asked if I would consider my recipes healthy.
Do I think these are healthy pear muffins? Well they are definitely not a no added sugar muffin. But in my mind that’s fine as I don’t promote a no sugar lifestyle.
These muffins have one third of a cup of sugar. Which is on the lower side of sugar when it comes to muffin recipes. I use brown sugar in this recipe for no reason other than it being the sugar I found worked most nicely in this recipe.
I also use a 50:50 mix of white flour and wholemeal flour which helps increase the fibre content of the muffins
Best Pears to use?
It doesn’t matter too much on the variety of pear that you choose. The one thing I would say is it needs to be a soft juicy pear.
If you don’t have any fresh ripe pears available then tinned pears work beautifully in this recipe.
Muffin Recipes For Kids
I wouldn’t necessarily give these muffins to my youngest kiddo, if you are looking for a no-added sugar muffin for baby-led weaning then I would check out either my baby-led-weaning muffins or my banana blueberry baby muffins both of these are soft muffins and sweetened only with fruit.
For my older school-aged kids, I’m happy to have muffin recipes that have a bit more sugar content in them, a favourite of both my kids and my readers are my kid-approved lunchbox spinach muffins.
My little secret – Silicone muffin trays
When I make muffins that have a high fruit content like these pear muffins, or muffins with chocolate chips I tend to use a silicone muffin tray. It just makes clean up easy and they pop out so easily with no need for greasing or oil sprays.
My secret is, that for my photos I swap my muffins out of the silicone muffin trays, for no reason other than the coloured silicone trays I have look terrible in photos lol. So you will see the muffins in a cream muffin tray, but I didn’t actually bake the muffins in this tray, it’s my “for the photos muffin tin”
- 1 cup plain flour
- 1 cup wholemeal flour
- ⅓ cup brown sugar (packed)
- 3 tsp baking powder
- 1 Tbsp cinnamon
- 2 eggs
- 1 cup milk
- ⅓ cup oil
- 1 tsp vanilla
- 1 cup diced pear
- Preheat the oven to 200 degrees Celcius
- Prep a muffin tin, either grease, or line with muffin liners. I use a silicone muffin tray so it is non-stick and doesn't require greasing
- This is a 2 bowl recipe, so grab one large and one medium mixing bowl
- Add the dry ingredients to the large mixing bowl (flours, baking powder, cinnamon, brown sugar)
- Use a fork or whisk to combine the dry ingredients
- Whisk the wet ingredients In the second bowl (milk, oil, eggs, vanilla)
- Pour the wet ingredients into the dry ingredients, mix with a wooden spoon to just combine
- Stir through the diced pear, being careful not to over mix the batter
- Portion batter into 12 muffin cups
- Place muffin tray in the hot oven, reduce temperature to 180 degrees and bake for approximately 20 minutes
- Use a mild flavoured oil or melted butter is fine to
- Mae sure your pears are soft and ripe, alternatively canned pears work fine too
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 146mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 4g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing