Pear and Walnut Muffin Tops
Who said sweet treats can’t be healthy?! This perfect hybrid between a cookie and a muffin is here to prove the haters wrong.
Not only do you get the comforting taste of the sweet baked pear, but the added fibre from flaxseed and the protein from walnuts give a boost to help maintain your appetite longer than other baked goods.
Give these a try the next time you are in need of a nutritious snack or dessert!
Pear and Walnut Muffin Tops
Servings: 24
Ingredients
- 3/4 cup whole wheat or all purpose flour
- 3/4 cup rolled oats
- 1/4 cup ground flax seed
- 1/2 cup walnuts chopped
- 1 cup pear grated
- 1/2 cup canola oil
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium-sized bowl, beat the oil, brown sugar, egg and vanilla extract together. Stir in the grated pear.
- In a separate bowl, mix the flour, oats, flaxseed, walnuts, cinnamon and baking soda together.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Using a melon scooper or a small ice cream scoop, spoon out roughly 1-2 tbsp worth of dough and place on the parchment paper. Ensure they are evenly spaced and bake for 13-15 minutes.
- Allow them to cool before enjoying!
Notes
Recipe adapted from Diabetes Canada’s Healthy Living Calendar 2018.
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