These muffins are ultra low calorie. I made them for breakfast, ate them, wrote out the recipe, and went to check the nutrition facts to post on here. My jaw almost dropped to the floor when I calculated it all out. Listen up, these only have 162 calories per muffin, and they taste like any other spiced pear muffin in the world (uhh...maybe). But really, there's no "diet" products in here. Just good ole wholesome whole wheat flour and a ton of pears and spice. I had an influx of pears this week after letting my 3 year old, Riley, pick out a fruit at the grocery store. Part of the reason these are so low calorie is because they're stuffed with all that pear goodness! I'll take two, please!
I found this wonderful little recipe from thekitchn.com. I changed it up and made it super easy for busy mornings. Creaming butter and sugar in a stand mixer cupcake-style seems a little crazy for 6am so I switched out the buttery goodness for canola oil (and less of it) so we can all just whisk things together in bowls. No stand mixer craziness.
P.S. My stand mixer is in parts right now. Thanks to someone (me) overloading it with homemade fondant last weekend it got all angry and stopped doing its life's duty. I'm totally posting on how to fix a broken stand mixer soon in case your breaks too.
Spiced Pear and Whole Wheat Muffins
1/2 cup all purpose flour
1 cup whole wheat flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1/3 cup canola oil
2 large eggs
1/2 cup milk
1 tsp pure vanilla extract
2 1/2 cups pears, skins on and diced fine (about 2 medium pears)
Preheat the oven to 400 degrees and line 14 muffin cups with liners.
In a large bowl whisk together the flours, sugars, baking powder, spices, and salt.
In a separate bowl whisk together the oil, eggs, milk, and vanilla.
Make a well in the center of the dry ingredients and add the wet ingredients. Whisk until just combined. The mixture will be very thick. Add the chopped pears and fold into the mixture.
Divide the batter evenly among the muffin cups, filling each almost to the top. Bake for about 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached.
Let cool in the muffin tins 15 minutes before removing. Serve warm.
Source: Recipe heavily adapted from The Kitchn.
Nutrition Fact - 14 servings - Per serving:
Calories - 162
Total Fat - 6 g
Total Carbohydrate - 28 g
Dietary Fiber - 2 g
Sugars - 15 g
Protein - 3 g