Maple Pear Oatmeal Muffins


  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons nuts, finely chopped
  • 1 1/2 cups quick-cooking oats
  • 1 large pear, cored, peeled and chopped
  • 1 cup nonfat buttermilk
  • 1/2 cup dark brown sugar
  • 1/3 cup maple syrup, pure
  • 2 tablespoons vegetable oil
  • 1 large egg


  • Preheat oven to 400F. Spray a 12 cup muffin tin with Pam.
  • Combine the flour, baking soda, baking powder, cinnamon and salt in one bowl. Combine the nuts and 2 tablespoons of the oats in another bowl. Combine the remaining oats, the pear, bbuttermilk, brown sugar, syrup, oil and egg in a bowl; let stand 5 minutes. Add the oat-pear mixture to the flour mixture; stir just until blended.
  • Spoon the batter into the cups, filling each about two-thirds full. Sprinkle with the pecan oat mixture. Bake until a toothpick inserted in a muffin comes out clean, 18-20 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool on a rack.


  • Description:
  • "These are "keeping" muffins....don't feel that you have to eat them
  • all as they will stay fresh for 3 days."
  • SERVINGS: 12
  • SOURCE: Adapted from Weight Watchers