Almond Pear Muffins

Hearty muffins made with whole wheat flour, almond flour and pear is perfect for on-the- go breakfast or anytime snack!


My freezer is always well stalked with tons of baked goods. It is so convenient on a lazy weekend morning or if you just wanna get some more sleep. Muffins are one of those perfect freezer foods, it freezes wells and does not take forever to thaw. When the muffins are homemade with healthy ingredients, you feel less guilty lazying around.


These muffins not only tastes amazing but also made with tons of good for you ingredients – whole wheat flour, almond flour, pear, cinnamon and more almonds on top.

Sophia would not eat any fruit other than apple and she couldn’t stop eating these. Grated pear kinda vanishes after baking, so even the picky eaters would enjoy them.

These muffins could not be any easier, whisk all dry ingredients together in one bowl. Stir beaten eggs, melted butter and grated pear in another bowl and then stir along with the dry. Transfer to pan, sprinkle sliced almonds and then bake.





More muffin recipes-

4-Ingredient Banana Nutella Mini Muffins

Banana-Nut Brownie Muffins


-I used a large Bartlett pear from Costco. If you have only medium sized pears, them use

1 1/2.

– Grate pear just before using them, so that it will have its lovely color and not turn brown.

Almond Pear Muffins


3/4 cup whole wheat flour

3/4 cup almond flour

1/4 cup all purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspooon ground cinnamon

2 large eggs, room temperature, lightly beaten

6 tablespoons unsalted butter, melted and slightly cooled

1 large Bartlett pear ( 11-12 ounces ), grated coarsely

1/4 cup sliced almonds


Preheat oven to 350 degrees F.

Line a standard muffin pan with 7 paper liners and set aside.

Whisk together first 7 ingredients in a  large bowl and set aside.

Stir together beaten eggs, melted butter and grated pear, until thoroughly mixed. Add this into the flour mixture and stir until thoroughly combined (do not over mix).

Divide batter into the prepared muffin cups, sprinkle sliced almonds on top.

Bake for 30-35 minutes, until a tooth pick inserted in the comes clean.

Place pan on a wire rack to cool.

Serve at room temperature

Makes 7 muffins

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  1. Muffin lady, muffin lady, please bake me a cake – sorry a muffin. Just love it. Love your blog Maria
    Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
    Have a look at: and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

  2. Maria, Thank you for your response. Unfortunately I closed this round of Guest Posts as I initially thought to do one post per week, and at present have one for every day of the week up and till the mid of December, and running at over a 100 guest posts.
    Watch my blog, as in Mid November, I will release a new format and at present have not finalized it as yet, but thinking of doing a theme type of post. I will share the information on the blog as soon as I have done all the write up and work around this concept.
    Hope you will then participate, and all the rules and how to will be made available in the upcoming post.
    Thanks again for your interest.

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