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    Home » Food » Breakfast

    Cardamom, Pear, and Oatmeal Muffins

    January 24, 2021 by Chelsea Kram – XO&So: Vegetarian Comfort Food 9 Comments

    healthy oatmeal muffins with pear and cardamomom

    The oatmeal muffins with pear and cardamom are perfect for quick morning snacks! They're a great way to use up ripe pears, and they're just sweet (and spice-y!) enough to satisfy all of your cravings. I make a batch of these on Sundays and grab them for a quick and filling snack.

    Jump to Recipe

    Healthy Cardamom, Pear, and Oatmeal Muffins: Tips & Notes

    • This makes 12 hearty and healthy muffins
    • You might need to play around with the baking temperature like I did. I finally discovered that 30 minutes at 350F was just right! (You can check them with a tooth pick and see if it comes out clean)
    • These "healthier" muffins are made with whole wheat flour, applesauce, oats, and coconut oil (among other things)
    • Made without butter and no dairy
    • Make sure you remove the muffins from the muffin pan after a few minutes of cooling. If you let them sit too long, they'll get soggy
    • It might sound crazy but a piece of cheese with a muffin is almost always a good idea. Try these with a piece of cheese!

    healthy morning muffins with pear and cardamom

    Ingredients

    This is one of those recipes that's really easy to make but still took almost ten tries until I got it juuuust right. Mostly, I played around with different amounts of spice and different cooking times.

    The first few times I made them, I only used cinnamon. But then I switched to cinnamon AND cardamom. And guess what? Game changer! Cardamom and pear are such a natural combo.

    So cardamom, pear, and oatmeal muffins were also a natural choice. The oats give them lots of "body" and texture. And everything else just comes together so perfectly!

    healthy pear and oatmeal muffins with cardamom

    Here's everything you need:

    • Rolled oats
    • Unsweetened applesauce
    • Unsweetened oat milk (or any plant-based milk of your choice)
    • Eggs
    • Vanilla extract
    • Coconut oil (it needs to be totally melted!)
    • Whole wheat flour
    • Coconut sugar
    • Baking powder
    • Baking soda
    • Ground cardamom (if you can't find cardamom, you can double up on cinnamon instead)
    • Cinnamon
    • Salt
    • Ripe Bartlett pears...cut into small pieces!

    Other recipes you might like

    If you have leftover oats or pears, here are a few ways to use them:

    • CARAMELIZED PEAR AND VANILLA BEAN DUTCH BABY
    • BEST CHOCOLATE CHIP COOKIES RECIPE (WITH OR WITHOUT OATS!)
    • BANANA CHOCOLATE CHIP BAKED OATMEAL WITH TOASTED WALNUTS

    📖 Recipe

    healthy oatmeal muffins with pear and cardamomom

    Cardamom, Pear, and Oatmeal Muffins

    Chelsea Kram – XO&So: Vegetarian Comfort Food
    These cardamon, pear, and oatmeal muffins are the perfect quick snack for busy mornings that fill you up and taste as good as they look!
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Snack
    Servings 12 muffins
    Calories 169 kcal

    Ingredients
      

    • 1 cup rolled oats
    • 1 cup unsweetened applesauce
    • ½ cup unsweetened oat milk almond milk or soy milk work too
    • 2 large eggs
    • 2 teaspoon vanilla extract
    • ¼ cup coconut oil completely melted
    • 1 cup whole wheat flour
    • ½ cup coconut sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon ground cardamom
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 2 ripe pears cut into small pieces

    Instructions
     

    • Preheat the oven to 350 degrees. The muffins will bake on the middle rack.
    • Heat the coconut oil in the microwave until it's completed melted.
      In a large bowl, combine the oats, applesauce, oat milk, eggs, and vanilla. Add the coconut oil.
      Stir in the coconut sugar, whole wheat flour, baking powder, baking soda, salt, cardamom, and cinnamon.
      Dice the pears into small pieces. Stir the diced pears into the batter.
    • Spray your muffin tin with non-stick spray, making sure there's a good coating or the muffins will stick.
      Divide the batter among the 12 muffin tins.
    • Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
      Remove from the pan after they have cooled for about two minutes so they don't get soggy.
      Use a knife to loosen the edges if they stick.
      Let cool completely before storing. Store on the counter in an air-tight container for up to five days.

    Notes

    Remove the muffins from the pan shortly after they come out of the oven so they don't get soggy.
    Make sure the pears are cut into very small pieces or they will get soggy too. 

    Nutrition

    Calories: 169kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 209mgPotassium: 129mgFiber: 3gSugar: 10gVitamin A: 81IUVitamin C: 2mgCalcium: 52mgIron: 1mg
    Keyword muffins
    Tried this recipe?Let us know how it was!

    Yum! Hope these become your new favorite muffin recipe like they have for me.

    XO,

    C 

    P.S. If we're not Instagram friends yet, connect with me here.

    More Breakfast

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    Reader Interactions

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      Recipe Rating




    1. Marlee

      February 01, 2021 at 4:07 pm

      5 stars
      These muffins were exceptional! I didn’t have whole wheat flour, but wanted the texture from the fibre, so I ground up bran buds and added 2 tbsp to my white flour to total the one cup and it worked well. These were a hit, as with all your recipes!

      Reply
    2. Rachel Durtschi

      March 07, 2021 at 10:38 pm

      5 stars
      I LOVE THESE MUFFINS!!!! I have made these muffins five times. I have made it both with almond milk and oat milk and they both turned out great. The last two times I made the recipe I 1.5x the recipe to make 18 muffins because I have a 12 muffin tin and a 6 muffin tin so I could bake all 18 muffin at one time. This recipe makes me want to go out and buy another 12 muffin tin so I can bake 24 at the same time. This recipe is that good. Both my husband and I always eat 3-4 muffins for breakfast because they are so good we keep going back for more. My daughters also love this recipe. These muffins never last long when I make them. I have always loved the taste of cardamom and I love pears and I now love the two together. Thanks for coming up with this yummy recipe. This is my new favorite muffin recipe. Thanks again.

      Reply
      • Chelsea Kram – XO&So: Vegetarian Comfort Food

        March 08, 2021 at 10:11 am

        Rachel – you just made my day! I am SOOOO happy to hear you love these muffins as much as I do! xoxoxo

        Reply
    3. Ashley

      March 19, 2021 at 4:03 pm

      Have you ever tried making these with any type of gluten free flour? Or using oat flour instead of whole wheat?

      Reply
      • Chelsea Kram – XO&So: Vegetarian Comfort Food

        March 20, 2021 at 4:23 pm

        Hi Ashley! I have never tried this but I think it would be worth a try? Let me know how it turns out if you try it!

        Reply
    4. Amanda

      January 09, 2023 at 2:28 pm

      Can I make these in paper liners?

      Reply
    5. Andie

      July 16, 2023 at 4:59 pm

      3 stars
      We found this receipe lacked of taste, wasn’t a hit in my house !

      Reply
      • Chelsea Kram – XO&So: Vegetarian Comfort Food

        July 17, 2023 at 2:37 pm

        Sorry to hear. Hope you find another one you like.

        Reply

    Trackbacks

    1. Cardamom, Pear, and Oatmeal Muffins — XO&So: Vegetarian Comfort Food | My Meals are on Wheels says:
      January 25, 2021 at 6:08 am

      […] Cardamom, Pear, and Oatmeal Muffins — XO&So: Vegetarian Comfort Food […]

      Reply

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    About Chelsea Kram & XO&So

    Hi! I'm Chelsea and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Click here to get to know more about me.

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