Whole Wheat Cranberry Pear Muffins

Name: Whole Wheat Cranberry Pear Muffins
Total time: 45 min
Yield: 18 servings
Ingredients: 1 1/2 cups whole wheat pastry flour; 1 cup Bob's Red Mill Organic High Fiber Hot Cereal; 1/2 cup sucanat or other organic brown sugar alternative; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon fresh ground nutmeg; 1/2 cup applesauce; 1/2 cup non-fat yogurt; 2/3 cup agave; 2 teaspoons vanilla; 3 egg whites; 4 tablespoons coconut oil; 1 pear, diced with skin on; 1 1/2 cups fresh, or frozen, cranberries; 1/2 cup chopped pecans

Whole Wheat Cranberry Pear Muffins is a lacto ovo vegetarian breakfast. One portion of this dish contains around 3g of protein, 6g of fat, and a total of 158 calories. This recipe serves 18 and costs 48 cents per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

158 kcal

Calories

3 g

Protein

6 g

Fat

26 g

Carbs

Ingredients

For 18 servings

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Instructions

1
Preheat oven to 350F.
2
In a large bowl, whisk together flour, cereal, sucanat, baking soda, baking powder, salt, cinnamon and ginger.
3
In a separate bowl, whisk together applesauce, yogurt, agave, vanilla, eggs and coconut oil.
4
Add wet ingredients to dry ingredients. Stir until combined.
5
Add pears, cranberries and pecans and stir until incorporated.
6
Spoon into muffin tins until almost full.
7
Bake 30 minutes, or until a toothpick inserted into the center comes out clean.