pear & oat muffins

Total Time: 30m
Servings: 12
Serving Size: 1 muffin
Level: Easy
Calories: 210

Breads and Muffins Breakfast Diabetes Friendly Vegetarian

Ingredients

1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup siggi’s Vanilla yogurt
1/2 cup canola or other neutral oil
1/3 cup brown sugar
2 large eggs
1 tsp almond extract
1 cup ripe pear, grated (about 1 large pear)
1/2 cup rolled oats
1 Tbs sugar, to top

Nutrition Facts per serving

Calories 210, Protein 5g, Total Fat 10g, Saturated Fat 1g, Cholesterol 30mg, Sodium 200mg, Total Carbohydrates 25g, Sugars 7g

Preparation

Preheat oven to 350* F. Line a muffin tin or grease with a bit of butter.

In a large bowl, whisk together the flours, salt, baking powder, baking soda, and cinnamon.

In a medium bowl, whisk together siggi’s yogurt, oil, brown sugar, eggs, and almond extract. Stir in the grated pear then add the wet ingredients to the dry ingredients. Stir until just combined.

Fold in oats. Fill muffin tins and sprinkle with the sugar before baking. Bake for about 17-20 minutes or until a toothpick comes out clean.

Delicious with a bit of butter.