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 RecipeHealthy 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!
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!
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
Cardamom, Pear, and Oatmeal Muffins
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened oat milk almond milk or soy milk work too
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup coconut oil completely melted
- 1 cup whole wheat flour
- ½ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cardamom
- 1 tsp cinnamon
- ½ tsp 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
Nutrition
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.
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!
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.
Rachel – you just made my day! I am SOOOO happy to hear you love these muffins as much as I do! xoxoxo
Have you ever tried making these with any type of gluten free flour? Or using oat flour instead of whole wheat?
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!