Chocolate Chip Pear Sauce Muffins
These chocolate chip pear sauce muffins are deliciously moist, healthier whole wheat muffins. Packed full of pear flavours from ovreripe pears, they are an easy snack or breakfast on the go that can help to reduce waste.
Ingredients
Pear Sauce
- 3 (about 250g) overripe pears, chopped
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup water
Muffins
- 1 3/4 cups (210g) whole wheat flour
- 1/4 cup (30g) quick oats
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1/3 cup (65g) brown sugar, packed
- 3/4 cup (165g) plain Greek yogurt
- 1/4 cup (45g) canola oil
- 1 tsp vanilla extract
- 1/3 cup (55g) semi sweet chocolate chips
Instructions
- Place chopped pears in small saucepan with cinnamon, lemon juice and water.
- Gently simmer for about 15 minutes until thickened. Using a wooden spoon, mash any bigger chunks against the side of the pot.
- You should end up with about 1 1/4 cups of sauce. Set aside to cool.
- Preheat oven to 350℉. Line or spray 12 muffin tins.
- In a medium mixing bowl, combine the whole wheat flour, oats, baking powder and baking soda until fully mixed.
- In a separate large mixing bowl, whisk the egg and brown sugar until fully combined. Then add in the cooled pear sauce, yogurt, canola oil and vanilla. Whisk until combined.
- Dump the dry ingredients into the wet mixture and fold until almost combined. Add in the chocolate chips and fold gently until just combined. Don't overmix!
- Place the muffins in the oven and bake 22-24 minutes or until the centre is set and a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the tray and then fully cool on a cooling rack. Store in an airtight container for up to 2 days or in the freezer for up to 3 months.
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