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Pear Carrot Cranberry Muffins

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Nourishing muffins that are great for a snack, a weekday breakfast, or even to keep everyone happy on a road trip!
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 large firm, ripe USA Pear (about 1-¼ cup grated)
  • 1-¾ cups grated carrots
  • ½ cup dried cranberries
  • ½ cup toasted walnuts, coarsely chopped (optional)
  • ½ cup unsweetened coconut
  • ⅔ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Line a standard-size 12-cup muffin tin with paper liners or lightly grease it, then dust with flour.

Combine all-purpose and whole wheat flour, sugar, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.

Measure grated pear and carrots into another bowl and add cranberries, nuts, if using, and coconut.

Whisk oil, eggs and vanilla together until slightly lighter in color.

Add wet ingredients to dry, folding in gently until they are completely moistened and well distributed. Scoop batter into muffin liners.

Bake 30 to 35 minutes or until slightly darker around the edges.

  • Serving Size: 1 Pear
  • Calories: 220
  • Carbohydrates: 40g
  • Protein: 1g

1 Comment » for Pear Carrot Cranberry Muffins
  1. Pat Rathbun says:

    Guessing this should be called FoolProof Muffins. I didn’t have enough pear and carrot, so I threw in apple. Used pecans instead of walnuts. Accidentally had the oven at 275 instead of 350. So I left them in the oven and extra 10 minutes. And I still got requests for the recipe.

  2. Lisa says:

    Best muffins I’ve made in a while! Used GF all purpose flour, coconut palm sugar and did half oil/half apple sauce! I also had to add a bit of grated apple as my pear wasn’t quite big enough to
    = 1 3/4 cups! Not too sweet – we all loved them!!!! Great recipe!

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