Ingredients for Jumbo Maple Pear Oatmeal Muffins
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- Pears With Juice
- Soymilk
- Lemon Juice
- Splenda Granular
- Sugar Free Maple Syrup
- Oil
- Egg White
- Splenda Sugar Substitute
- 1 tablespoon shredded coconut
- 1/4 cup melted unsalted butter (plus 2 tablespoons for topping)
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How to Make Jumbo Maple Pear Oatmeal Muffins
- Preheat oven to 400°F (200°C) and lightly grease a jumbo muffin tin with cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a separate bowl, combine 1 cup packed light brown sugar, 1/2 cup maple syrup, 1/4 cup melted unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and 1 (15 ounce) can of pears, drained and roughly chopped. Let the wet ingredients sit for 5 minutes to allow the flavors to meld.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Spoon the batter into the prepared jumbo muffin tins, filling each about 2/3 full.
- In a small bowl, combine 1/2 cup rolled oats, 1/4 cup granulated sugar (or Splenda), 1 tablespoon shredded coconut, and 2 tablespoons melted unsalted butter. Sprinkle this mixture evenly over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
18g
Fat
12g
Carbs
26g
