Pear Bran Muffins
12
Servings
14
Ingredients
3
Comments
This recipe is great for using up forgotten pears that are too soft to eat. Applesauce, honey, and molasses lend a natural sweetness and the ginger gives these muffins a little kick.
12
Servings
14
Ingredients
3
Comments
Ingredients
- 1 cup Wheat Bran, Unprocessed
- 1 cup Buttermilk
- 1 teaspoon Baking Soda
- 1 individual Egg
- ⅓ cups Applesauce
- 2 tablespoons Vegetable Oil
- ⅓ cups Molasses
- ¼ cups Honey
- ½ teaspoons Vanilla Extract
- 1 cup Flour, White Whole Wheat
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Ginger, Ground
- 2 cups peel and mash Pear
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix bran, buttermilk, and baking soda in a mixing bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix bran, buttermilk, and baking soda in a mixing bowl.
- In a separate bowl, mix egg, applesauce, oil, molasses, honey, and vanilla until smooth.
- Pour molasses mixture into bran mixture, stirring until thoroughly combined.
- Mix flour, baking powder, salt, and ginger in another bowl, pour into bran mixture and stir just until combined.
- Stir in pears. Fill each greased muffin tin 3/4 full.
- Bake at 350 for 20-25 minutes.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 181
- Total Fat
- 4g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 21mg
- Sodium
- 253mg
- Total Carbohydrates
- 36g
- Fiber
- 3g
- Sugar
- 20g
- Protein
- 4g
- WW Freestyle
- 6
3 Comments
Join the discussionThese muffins were delicious. But they weren’t pretty. The batter was extremely thin compared to other muffin batters. I think it could benefit from more flour to offset the liquid sugars (molasses and honey). The muffins took fievee tobake and then fell as soon as I took them out of the oven.
We’re glad to hear they were yummy although maybe not aesthetically pleasing. Thank you so much for your feedback! 🙂
These were great! I like having one as an evening snack since they’re filling and light on calories.
I substituted oat flour for the bran and they came out with no issues. While I agree with the other comment that the batter was a bit thin, it wasn’t much of a problem with my batch. Maybe the oat flour is what did it! I’ll stick to that and maybe add a little extra next time.