*I used Bartlett pears, but I believe you could use any variety. I love to use my cookie scoop to load up my muffin tins. I fill it 2/3 for mini muffins, and two full scoops for big muffins. I am the only one in my family who likes nuts in muffins, so I put 3 in between the 2 scoops of batter. Makes 24 big muffins, or 12 big and 24 mini muffins.
Honey Pear Muffins
4-5 pears, peeled, cored and grated (need 2 cups grated pear)
2/3 cup honey (you could use 3/4 cup if you want them sweeter)
3 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup melted butter, or oil
2 1/2 cups flour (I used 1 1/2 whole wheat and 1 white)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup walnuts or pecans (optional)
2 tablespoons coconut sugar
Preheat your oven to 350 degrees, and grease your muffin tins. In a small bowl combine flour, baking soda, baking powder, salt, and cinnamon, stir with a fork to combine, and set aside. Peel and core pears, then grate them, need 2 cups total. In a large bowl combine butter or oil, grated pear, eggs, honey, and vanilla, stir until well mixed. Add flour mixture and gently stir until flour disappears. Gently fold in nuts. Portion into your muffin tins, and if desired sprinkle tops with coconut sugar. Bake for 14-18 minutes for regular muffins, and 10-13 minutes for mini muffins. Remove from oven, and transfer to cooling rack. Enjoy!
This was a delicious Friday morning treat, and my kids loved them. It has been really fun to get baking with natural sweeteners, and I am excited to keep trying new recipes.
*I originally tried this recipe from smittenkitchen.com. I modified it to use honey, whole wheat flour, and adjusted some seasonings.