I came up with this idea one day when my daughter wouldn’t eat her pears. She was having tummy issues and we really needed her to eat them to help with digestion. I am not sure if muffins are the answer to tummy issues but it made me feel good as a mom that she would eat these and get some pears in. For me, this recipe was a win! I hope you and your little ones enjoy these too for whatever the reason may be; breakfast, snack, tummy issues or just because!
Affiliate links are used for your convenience. If you make a purchase through my links I may receive a small commission.
Makes 12 muffins.
- 3 tbsp softened unsalted butter
- 1/3 cup packed organic dark brown sugar
- 1/4 cup Baker’s sugar
- 2 large eggs
- 1 1/4 cup pureed pear (approximately 2 pears)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup finely chopped walnuts
Preheat oven to 350° F. Line muffin pan with liners or butter.
Puree pears with food processor. Chop walnuts with food processor to desired consistency. (I chopped these up really fine as our daughter was still getting used to solids.)
In a large bowl, whisk or beat softened butter until light and fluffy. Add brown sugar and Baker’s sugar and whisk or beat until mixed. Add eggs one at a time. Add vanilla and whisk/beat to combine.
In a separate bowl combine dry ingredients: flour, baking soda, baking powder, and salt. Alternate folding dry ingredients and pureed pears into the wet ingredients until combined and fold in the chopped walnuts.
Pour into the muffin tin and bake for 25 – 30 minutes or until top is golden brown and a toothpick comes out clean. Let the muffins cool before taking out of the pan. Enjoy!
Tools Needed
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From This Dish?
The eggshells can be composted and are a great source of calcium for your garden. Calcium helps to maintain the chemical balance in the soil and improves water penetration. Calcium aids plants in producing their cell walls; without it new plant tissue can’t properly form.
How to Compost your Eggshells: Rinse off excess egg from the shells. Allow the shells to dry out, crush the shells and add to your compost bin or directly to your garden.
You can also wait to crush the shells until after your compost is ready. The shells will still be intact and won’t break down during composting. The benefit to crushing the eggshells after the compost is ready is that the shells will provide aeration throughout the decomposing process.
Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive updates on new posts from Marisa Home.
Loading…
Something went wrong. Please refresh the page and/or try again.
One thought