Pear Cardamom Muffins Recipes

To stay varied, I search for healthy breakfast and snack options.  Muffins are easy and tasty, but they're high in sugar, making them a poor choice for a healthy breakfast or afternoon snack.  

– 1 cup (250 g) plain Greek yogurt – 1/3 cup (70 g) coconut oil, melted – 2 large (100 g) egg – 1 teaspoon pure vanilla extract – 2 teaspoons orange zest – 1 1/2 cups (210 g) whole wheat flour


– 3/4 cup (130 g) coconut sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1 teaspoon cardamom – 1/4 teaspoon salt – 1 cup (150 g) diced pear, plus extra for topping – Turbinado sugar, for topping (optional)


Quick and easy to make, these muffins are wonderful for freezing and snacking.  They're tasty and healthful, but you wouldn't know.


These muffins use whole wheat flour.  My muffins are moist because I use Greek yoghurt and coconut oil to keep whole wheat flour moist. It adds a nice nutty flavour.  


Although the batter will be denser, it will bake soft.  I used coconut sugar, which tastes like brown sugar, instead of refined sugar.


Cardamom may be overwhelming.  It pairs wonderfully with pears, whichever sort you like, and the orange zest balances the heat. For those who dislike cardamom's particular flavour, cinnamon can be used.


Muffins should not be excessively mixed since they will be tough and chewy.  Always carefully fold fruit last.


 You can skip the turbinado sugar, but I like the subtle crunch on the muffins.


These muffins go well with morning coffee.  To balance the nutritious muffins, smear a little butter or cream cheese in the middle while they're still warm.


Also See: 

Pear Cardamom Muffins Recipes