Moist and full of whole grain goodness, these muffins make a healthy grab-and-go breakfast or snack.
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 (not the Greek variety)
1/3 cup canola oil
2/3 cup honey
1 teaspoon pure vanilla extract
2 cups peeled and mashed over-ripe pears (about 3 pears)
1/2 cup walnuts, finely chopped (optional)
Preheat oven to 375°F.
Line a standard size muffin pan with paper liners.
In a large mixing bowl, whisk together wheat bran, oat bran, whole wheat flour, baking soda, baking powder and salt in a large bowl and set aside.
In another mixing bowl, whisk eggs, yogurt, canola oil, honey, and vanilla in a small bowl and mix well.
Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined. Gently stir in mashed pears (and walnuts, if using).
Fill muffin cups 2/3 full with batter.
Place on middle rack position in oven and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for 15 minutes. Remove from pan and serve while warm, or let cool on a wire rack.