Pear Chocolate Chip Muffins

We saw this Pear Chocolate Chip Muffins recipe in Clean Eating Magazine and altered it to fit our needs. We needed pears to make this and our friends Maria and Matthew came swimming bringing us pears. We do love how things are provided without even asking. We will have to freeze a couple for them to give them next time we see them!!!

Makes 16 muffins
Hands-on Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS:

• 3 cups old-fashioned rolled 
oats, divided (used GF)
• 2 1/4 tsp ground cinnamon, divided
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 large egg
• 1 1/4 cups whole buttermilk (we used almond milk)
• 5 tbsp pure maple syrup
• 1 1/2 tbsp safflower oil (we used extra virgin olive oil)
• 2 1/2 cups finely chopped pears
• 5 tbsp dark chocolate chips
• 1/4 cup chopped unsalted pecans (we used crispie walnuts)
• 2 tsp Sucanat

INSTRUCTIONS:

1. Preheat oven to 375°F. In a blender, pulverize 2 1/2 cups oats into a fine flour. In a large bowl, combine oat flour, remaining 
1/2 cup oats, 2 tsp cinnamon, baking powder, baking soda and salt. In a small bowl, whisk egg; stir in  almond milk, maple syrup and oil. Add egg mixture to flour mixture and stir until just combined. Fold in pears and chocolate chips. We placed walnut halves on top for those with texture issues.
2. In a small bowl, toss together Sucanat and remaining 1/4 tsp cinnamon.
3. Line cups of 
2 standard muffin tins with 
16 paper liners. Fill each liner 
three-quarters full with batter. Sprinkle 1/8 tsp Sucanat mixture over batter in each liner. (Fill empty muffin cups with 2 to 
3 tbsp water so tins won’t warp during baking.) Bake for 18 to 20 minutes, until a toothpick inserted in center comes out clean. Let muffins cool in tins for 10 minutes, then remove and cool muffins completely 
on wire racks.

Nutrients per serving (1 muffin): Calories: 155, Total Fat: 6.5 g, Saturated Fat: 2 g,
 Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 22.5 g, Fiber: 3 g, Sugars: 9 g, Protein: 3.5 g, Sodium: 130 mg, Cholesterol: 14 mg