Skinny Pomegranate Pear Muffins with Ginger Oat Streusel

These muffins are loaded with fresh, seasonal fruit, and made with healthy whole grains!  Low in fat and high in protein, with a warmly spiced, crunchy sweet streusel topping.

Guys, I am so sick.

Again.

It’s been a tough winter around here.  I hate to complain, but something has seriously put a hurtin’ on me here.  My voice is gone, and I’ve got a painful cough and a sniffly nose, but what’s really got me down is the joint pain.  Aaaargh!  My wrists, fingers, and back!  I just wanna go hide under some blankets.

The bad news is, I have a chatty four year old to look after, so no blankies for mommy.  :o(  Also, it’s a post day.  Luckily I had these skinny pomegranate pear muffins in my back pocket, for just such an occasion.  I wrote this a few weeks ago, to contribute to Or So She Says!

So here we are.  It’s January.  Ugh.  Tough month.  Tough month for a desserts blogger, especially.  So many of us have over-indulged in the previous months, and we’ve resolved to do better in the new year.  We are not interested in anything heavy or buttery, we just want something nourishing and soul-satisfying, that will power us through our new, or renewed, fitness routines.

These muffins are all that and more.  They’re also loaded with fresh, seasonal fruit.  And they’re so quick and simple to prepare.  Also, they are increeeeedibly delicious.  I mean, you cannot even believe there is so little refined sugar, and no butter or oil (!) in these bad boys.  They are so fluffy and moist, and that spicy ginger oat streusel topping is like the crunchy-sweet icing on the cake!  (PS- there’s a leeeetle bit of butter in the streusel.)

If you are familiar with the muffin-making process, then you already know that it’s as simple as mixing the wet ingredients into the dry and baking it up in your muffin tin.  But this recipe has a couple of healthy twists.

First, a combination of all-purpose and whole wheat flours provide a nutty texture and enrich these muffins with healthy whole grain and omega-3’s.

The butter and oil are replaced with a combination of Greek yogurt and pear puree.  Maybe you’ve tried subbing in applesauce for oil before?  This is the same basic idea, only the pear puree emphasizes the sweet, seasonal pear flavor.  I just used about 1 1/2 packs of strained pears.  Yes, I’m talking baby food, friends.  It’s such a great shortcut ingredient, and so readily available.  That being said, applesauce would make a great substitution if you don’t feel like making a run to the store 😉

Pomegranate seeds stud these muffins with the most satisfying crunch, and a tart, berry-like flavor.  They are loaded with anti-oxidants, and the color is just so gorgeous!  Fresh pomegranates are in season during these winter months, and if you don’t quite know how to de-seed one, I’ve seen little tubs of pomegranate seeds (aka arils) in the produce section of my regular grocery store.  That’s a really great timesaver!

I just know you and your family are going to love these pomegranate pear muffins! 

Doesn’t it feel so good to be able to offer your loved ones a healthy, homemade breakfast?  And this one is just bursting with seasonal fruit and warm spice.

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4 stars (1 rating)

Skinny Pomegranate Pear Muffins with Ginger Oat Streusel

Servings: 12

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

These muffins are loaded with fresh, seasonal fruit, and made with healthy whole grains! Low in fat and high in protein, with a warmly spiced, crunchy sweet streusel topping.

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Ingredients

For the Streusel

• ▢ 1 tablespoon old fashioned oats
• ▢ 1 tablespoon brown sugar, (light or dark), loosely packed
• ▢ 1 tablespoon whole wheat flour
• ▢ 1 1/2 teaspoons finely minced crystallized ginger
• ▢ 1/4 teaspoon ground ginger
• ▢ 1 1/2 tablespoons (22.18 g) unsalted butter,, melted

For the Muffins

• ▢ 1 1/2 cups (180 g) whole wheat flour
• ▢ 1 cup (125 g) all-purpose flour
• ▢ 1/3 cup (73.33 g) brown sugar, (light or dark), loosely packed
• ▢ 3 teaspoons baking powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 3/4 cup (177.44 ml) milk, (I used lowfat)
• ▢ 1/3 cup (66.67 g) plain Greek yogurt, (I used nonfat)
• ▢ 1/3 cup (78.86 ml) pear puree
• ▢ 3 tablespoons pure maple syrup
• ▢ 2 eggs, (large)
• ▢ 2 teaspoons vanilla extract
• ▢ 1 Anjou pear,, peeled, cored, and diced
• ▢ 1 pomegranate,, seeded (about 1 cup of arils)

Instructions

 

To Make the Streusel

• Place all the streusel ingredients in a small bowl and stir together with a fork. Set aside.

To Make the Muffins

• Preheat the oven to 425 degrees F, and prepare a muffin tin with paper liners or non-stick spray.
• In a large mixing bowl, stir together the flours, brown sugar, baking powder, salt, cinnamon, and baking soda.
• In a smaller mixing bowl, combine the milk, yogurt, pear puree, maple syrup, eggs, and vanilla.
• Pour the liquid ingredients into the dry ingredients, and stir just until barely combined. (Mixture should be very lumpy.)
• Fold in the diced pear and pomegranate arils, and place ⅓ cup of batter in each well of the prepared muffin pan.
• Top each muffin with a pinch of streusel.
• Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and bake for an additional 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Calories: 205kcal, Carbohydrates: 39g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 33mg, Sodium: 144mg, Potassium: 302mg, Fiber: 4g, Sugar: 17g, Vitamin A: 108IU, Vitamin C: 3mg, Calcium: 92mg, Iron: 1mg

Cuisine: American

Course: Breakfast, Brunch, Snack

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