Moist, hearty, and flavorful, these are the kind of muffins that make you feel good about yourself and your morning. Made with wholesome ingredients, the addition of pear puree adds a sensual honeyed flavor and a beckoning perfume. Topped with thick, creamy, protein-packed yogurt, this is breakfast’s healthiest cupcake!
Whole Wheat Oatmeal Pear Muffins with Greek Yogurt “Frosting,” cupcakes inspired by Joy the Baker’s oatmeal applesauce blueberry muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened pear sauce (or pureed canned or fresh, ripened pears)
1/2 cup low-fat buttermilk or yogurt
1/2 cup firmly packed brown sugar
2 tbsp canola oil
2 large egg whites (or one egg), lightly beaten
Mix-ins of your choosing: 3/4 cup blueberries (fresh or frozen), chocolate chips, candied ginger, nuts, etc.
- Preheat oven to 375 degrees F and line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. (This recipe will yield 12 to 15 muffins, depending on mix-ins.)
- In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Combine the wet and dry ingredients and stir until just moist. Fold in any mix-ins. Fill muffin cups 2/3 full.
- Bake for 15-18 minutes
Greek Yogurt “Frosting,“ from Rice Kernel’s kitchen
I admit there is nothing “frosting” (in the traditional sense) about this, but we routinely slater it atop muffins and cupcakes. Sweet and creamy, it is a healthy way to glaze the top of any breakfast muffin.
1 cup Greek yogurt (flavored Greek yogurt also works, although I use plain typically, which has no/less sugar)
1 tsp vanilla extract
1/2 cup powered sugar, sifted
- Whisk all ingredients until they become a bit thick.
- Place in the fridge to thicken even more (at least 30 minutes).
- Spread on cake, cupcakes or a sweet quick bread