You're going to swoon over these Cinnamon Pear Oatmeal Muffins with juicy bites of baked pears, sweet cinnamon and a handful of rolled oats. Drizzle some honey onto these healthy pear muffins and enjoy with a cup of tea for a comforting, easy breakfast.
Why You'll Love This Nutritious, Seasonal Breakfast!
These juicy pear muffins are made with wholesome ingredients like old fashioned rolled oats, pure maple syrup and rich olive oil. Ground spices like cinnamon and ginger add a subtle sweetness and warming flavor to this one bowl muffin recipe.
Not only does this pear muffin recipe taste amazing and offer health benefits, it is also easy to customize to your dietary needs and preferences. These pear oat muffins can be made gluten-free, refined sugar-free or dairy-free depending on the ingredients you choose!
Naturally Sweet and Topped with Oats!
Keep this recipe naturally sweetened with pure maple syrup or use some brown sugar for an extra sprinkle of satisfaction. Often times, I use a mixture of both sweeteners to combine the maple and caramel-like flavors each ingredient offers.
These healthy cinnamon pear oatmeal muffins are topped with a handful of rolled oats to make them look pretty. Turbinado sugar would also make these fruit muffins pop with a crunchy, golden muffin top.
How To Make Cinnamon Pear Oatmeal Muffins:
To make these pear muffins, start by combining the wet ingredients with the rolled oats in a mixing bowl. Letting the rolled oats soak for about 10 minutes in the milk, beaten egg, vanilla, maple syrup and olive oil allows them to soften a bit which creates a better texture.
Next, whisk together the dry ingredients in a separate bowl while the oats soak. Don't forget to spoon and level the flour when you measure so your muffins won't turn out too dense or dry with packed flour. All-purpose flour is used in this muffin recipe, however gluten-free 1:1 baking flour may be substituted! I also think whole wheat flour would taste nice in this recipe if you use half wheat and half white.
Now it's time to prep the ripe Bartlett pears! Wash and dry your pears before removing the stems and cores. You may leave the skin on because it goes unnoticed once baked into the muffins. Slice the pear halves into small cubes.
Once your wet ingredients have rested, add the dry ingredients and partially mix to combine. At this step, fold in the diced pears and mix the muffin batter until just combined. Over-mixing the batter results in dryer muffins while under-mixing may leave small pockets of flour dispersed throughout the muffins.
Grease a nonstick muffin tin with cooking spray or oil and equally divide the batter into 12 muffin cups. Top with rolled oats and a pinch of cinnamon before you pop the pan into the oven to bake.
You'll Want Ripe & Juicy Bartlett Pears!
My favorite type of pears are Bartlett pears and they are season from August to December. Ripe Bartlett pears are sweet with a buttery texture and soft skin. When diced and baked into these healthy muffins, they become little pockets of juicy sweetness with a delicious pear flavor.
The best part about using ripe Bartlett pears is you don't have to peel off the skin! I mean it, don't bother peeling your pears because the skin bakes right into the muffins and you won't even notice it! Your cinnamon pear oatmeal muffins will be out of the oven and in your belly even sooner with this time saving step.
Everything You'll Need
- Rolled Oats
- Milk of Choice
- Vanilla Extract
- Pure Maple Syrup
- Brown Sugar
- Olive Oil
- All-Purpose Flour
- Baking Soda
- Ground Ginger
- Diced Pears, or apples
I kept the topping on these muffins pretty simple and just sprinkled on a few more rolled oats along with a pinch of cinnamon. But if you're feeling fancy, you could make a streusel topping like the one I used to make these moist pumpkin streusel muffins. A spoonful of turbinado sugar would also add a nice touch to these delicious, healthy oatmeal muffins.
Need to make a substitution?
No Pure Maple Syrup?
Not all of us bake with pure maple syrup. If that's the case, simply replace it with ¼ cup brown sugar.
Choose a dairy-free milk to use in these muffins to make them suit your unique needs.
Sub for Olive Oil?
Avocado oil or melted coconut oil are both good substitutes for olive oil in this recipe, especially if you're health-conscious. Otherwise, canola or vegetable oil should work just fine!
Can I Use Different Oats?
I highly recommend using old fashioned rolled oats for the best texture. I imagine quick oats would still work, but I haven't tested them.
Refined Sugar Free?
Try swapping the brown sugar for more pure maple syrup or use honey or coconut sugar instead!
More Muffin and Bread Recipes:
- Healthy Lemon Blueberry Greek Yogurt Muffins
- Maple Glazed Bacon Banana Muffins
- Moist Lemon Crumb Muffins
- Cinnamon Sugar Apple Coffee Cake
If you make these cinnamon pear oatmeal muffins, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!Print
Cinnamon Pear Oatmeal Muffins
You're going to swoon over these Cinnamon Pear Oatmeal Muffins with juicy bites of baked pears, sweet cinnamon and a handful of rolled oats.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- 1 cup milk of choice
- ½ cup rolled oats
- ¼ cup pure maple syrup*
- ¼ cup brown sugar, packed*
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour, spooned & leveled *
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cup diced pears (about 2 bartlett pears)
- To a mixing bowl, add milk, rolled oats, pure maple syrup, brown sugar, olive oil, vanilla and egg. Stir to combine and let soak for 10 minutes.
- To another bowl, add dry ingredients. Spoon and level flour for more accurate measurements. Add bakings soda, spices and salt. Preheat oven to 350F.
- Core pears but leave the skins on, you shouldn't even notice them in the muffins! Dice pears into small cubes or to your preferred size.
- Stir the dry ingredients into the wet until partially combined. Then fold in diced pears until batter is fully combined. Don't over-mix.
- Grease a muffin tin with cooking spray and scoop batter to make 12 muffins. Bake at 350F for 20-22 minutes. These muffins do not brown on the tops so don't wait for them to darken in color or else you'll have very dry muffins.
- Store at room temperature for 2-3 days or in the fridge for 5 days.
If your muffin batter is very liquid or if you add extra fruit, add another ¼ cup of flour, spooned and leveled.
These muffins are naturally sweet. If you prefer sweeter muffins, use another ¼ cup brown sugar instead of maple syrup.
- Serving Size: 1
- Calories: 197.38kcal
- Sugar: 10.98g
- Sodium: 113.71mg
- Fat: 6.31g
- Saturated Fat: 1.25g
- Carbohydrates: 31.4g
- Fiber: 1.7g
- Protein: 3.98g
- Cholesterol: 17.95mg
Keywords: pear muffins, healthy oat muffins, cinnamon pear oatmeal muffins
These are so easy, fast and delicious! I love that it’s a healthy recipe without needing those very specific (and expensive) ingredients I see with other healthy recipes - I had everything right in the pantry already!
Definitely making these again (especially since they didn’t last long in the fridge around my family!)
Thanks for letting us know how you and your fam enjoyed these healthy pear muffins, Nicole!! I'm so happy they were easy to make and that you already had everything on hand. 🙂
Great recipe. Easy two step method, with a health and tasty result. I used apples instead of pears and the result was delicious.
Thanks for sharing your thoughts Leah! I appreciate your review. I am happy to hear that these muffins were easy to make and tasty! Swapping apples is a great idea. Thank you!
I love pears and always keep an eye out for when they hit my local grocery store's shelves during the fall and winter months. I finally got my hands on some fresh Bartlett pairs and knew I needed to try these muffins! The chopped pears are so juicy and pair nicely with the flavor of these muffins. This recipe is healthier than others so they are not overly sweet. If you like a sweeter muffin, I would recommend using 1/2 cup brown sugar instead of 1/4 cup brown sugar and 1/4 cup maple syrup. They were still really good as is though! I like that my kids didn't get a big sugar rush from these and they had good nutrients from the oats and fresh fruit.
Thanks for the great review Jenna! I agree that these muffins are not overly sweet. I love keeping them on the healthier side for a good breakfast muffin, but definitely can increase the brown sugar for a sweeter muffin. Enjoy!