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These muffins are really very delicious, and rather healthy to boot. I was inspired to make these by a book I received last weekend, Whole Grain Mornings by Megan Gordon.
I haven’t really had much of a chance to read through the book yet, but I was on a mission to make some muffins (after AJ had been asking for them for, I don’t know, months) and this was the second book I pulled down. In it she has some delicious pear hazelnut muffins that were almost what I was looking for, but as per usual I couldn’t leave well enough alone.
In Megan’s recipe, she calls for eggs and cardamom, two things I’m not a fan of baking with. When I want eggs, I want them straight up, thanks. And cardamom is just too… I don’t know… different for me. I used to work at a coffee shop where we made a latte with cardamom on top and some people were all about it.
Me? I tried it once or twice and decided that was enough for me, thanks. Maybe as I age my taste buds will mature and I’ll appreciate it more, but for now I’m going to stick with other spices. Like cinnamon! And ginger! And nutmeg!These I love, and they definitely found themselves right at home in this recipe.
These are also a whopping 70% whole grain, which is amazing for your health.
Incorporating whole wheat flour into traditional baked goods is an easy step to take for a healthier lifestyle, without sacrificing flavor or raising suspicion from your family who are used to eating more processed options.
It’s the same approach we take to our other healthier recipe for oatmeal chocolate chip muffins. You can even use sprouted wheat flour for a more digestible flour option. It’s what we use in our sprouted wheat banana cocoa muffins!
But this recipe has an added bonus: they’re vegan! And the grated pears? They add a really wonderful subtle sweetness that is just delightful. You won’t notice them texture-wise, which now that I think about it might have been nice.
If you have some extra pears laying around that you wouldn’t mind using, chop one up a bit and stir it into the batter – I bet it would be great.
The hazelnuts are also amazing. They are definitely my favorite nut right now – I’ve recently used them to make Hazelnut Pesto and Hazelnut and White Chocolate Cookies as well as a few other thing that haven’t made it to the blog. They’re just so tasty!
And you can use the same batter to make baked donuts if you like that form factor better.
The other benefit of this recipe? It makes a baker’s dozen – 15 muffins to be exact. Or 12 muffins and 3 donuts. Or 15 donuts! This was the very first time I used my brand spanking new donut pan that I received from a good friend (and bridesmaid!) at my bridal shower. I am SO STOKED to have it, and can’t wait to make some deliciously unhealthy donuts in it. Nom Nom Nom.Print
A filling, slightly sweet whole grain muffin recipe made with grated pears and chopped hazelnuts.
- 3/4 cup whole wheat pastry four
- 3/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/2 tsp salt
- 2 Tbsp ground flax seed
- 5 Tbsp water
- 6 Tbsb melted vegan margarine (I used Earth Balance)
- 2/3 cup turbinado sugar, or light brown sugar
- 1 cup almond milk
- 2 tsp pure vanilla extract
- 2 medium under-ripe pears
- 1 scant cup coarsely chopped dry-roasted hazelnuts, divided
- Preheat your oven or convection toaster oven to 350ºF and grease a muffin or donut pan.
- Combine the flax seed and water in a small bowl to make a flax egg, and set aside.
- Combine the oats, flours, baking soda and baking powder, spices, and salt in a medium bowl. Mix well.
- In another medium bowl, melt the margarine, than add the sugar and mix well. Add the almond milk, vanilla, and flax egg, and beat well to combine.
- Using the medium hole of a box grater, grate the pears onto a plate. Scoop up the grated flesh and give it a good squeeze to get rid of some of the liquid.
- Add the dry ingredients to the wet and gently mix until about 75% mixed. Add the grated pears and half of the hazelnuts and fold in, being careful not to overmix.
- Spoon the batter into the prepared muffin tin or donut pan until each cup is about 75% full. Top with the remaining chopped hazelnuts.
- Bake muffins for about 25-27 minutes and donuts for about 21-24 minutes, rotating halfway through. When done, remove from the pan immediately and set on a wire rack to cool. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
- Cuisine: Bake Goods
Keywords: whole grain, pear, hazelnut, muffins, vegan
If you made a batch of these tasty baked morsels, please let us know in the comments below and give it a rating.
If this recipe makes you happy, then you’d love these additional vegan muffin recipes:
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on February 13th, 2015. Last updated: May 30, 2023 at 13:17 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).