Pear Bran Agave Muffins

Bored of eating eggs for breakfast and yearning for something sweet but not sinful to start your day…these ‘Pear Bran Agave Muffins’ are your best bet. Made with whole wheat flour with an additional flavor boost from the wheat bran, these muffins pack a ton of nutriton and fiber. They are also tender, moist and tasty – just like any muffin should be.

I had bookmarked this recipe from the South Beach Diet Cookbook, but the same recipe can be found here. I have modified the original recipe by using Agave Nectar in place of sugar substitute. Here is the recipe:

Ingredients:(Makes 12 muffins)

1 1/2 cups whole wheat pastry flour(can use chapati flour as well)
1 cup wheat bran
1 1/4 tsp baking soda
1 1/4 tsp cinnamon
3 tbsp agave nectar
1 1/4 cups low fat buttermilk
2 large eggs
3 tbsp canola oil
2 tsp pure vanilla extract
1 pear, peeled, cored, chopped into bite sized pieces
non stick cooking spray

Preheat oven to 350 degrees.
Spray a 12 cup muffin tray with non stick cooking spray.

In a bowl whisk together the dry ingredients: flour, bran, baking soda and cinnamon.

In another bowl, whisk together the eggs. Add the oil, agave nectar and vanilla extract. Whisk again to combine. Also, add the buttermilk and combine.

Add the wet ingredients to the dry ingredients. Mix to combine, but only until you don’t see any dry flour. Do not overmix. Stir in the chopped pear.

Spoon into muffin cups and bake in the preheated oven for 20 minutes. Serve warm.

Verdict: These muffins were awesome, it freezes well, can be reheated in the microwave. The buttermilk makes these muffins so tender, the agave nectar adds to the tenderness of the muffins. With only 20g carbs, 5g fiber and 5g protein, this is a perfect breakfast to have.

Sending these muffins to ‘Lets cook – Fruits’ event, Bon Vivant – Fruits, Show me your HITS – Iron rich and to ‘Lets Bake – Cupcakes and Muffins’ event.

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