These hearty muffins are packed with whole grains, natural sweetness from honey, and the mellow flavor of ripe pears. Moist, tender, and lightly spiced with cinnamon, they make a nourishing grab-and-go breakfast or a wholesome afternoon snack. The combination of wheat bran, oat bran, and whole wheat flour provides fiber and texture, while yogurt and mashed pears keep them soft and moist without being heavy. They’re a healthier take on classic bran muffins—just sweet enough, satisfying, and a delicious way to start the day.
INGREDIENTS:
2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
2/3 cup yogurt (regular, not Greek)
1/3 cup avocado oil
1/3 cup honey
1 teaspoon pure vanilla extract
2 cups peeled, mashed overripe pears (about 3 pears)
1/2 cup walnuts, finely chopped (optional)
METHOD:
Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together wheat bran, oat bran, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk eggs, yogurt, oil, honey, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. Fold in mashed pears and walnuts, if using. Divide batter evenly among muffin cups, filling each about 2/3 full.
Place on the middle oven rack and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10–15 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
VARIATIONS:
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Fruit Swap: Substitute mashed apples (cooked slightly to soften) , mashed bananas, or even pumpkin purée for the pears.
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Sweetener Twist: Use maple syrup instead of honey for a richer flavor.
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Add-ins: Fold in 1/2 cup raisins, dried cranberries, or chopped dates for extra sweetness and texture.
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Nut-Free: Skip the walnuts or replace with sunflower or pumpkin seeds for crunch.
