No added sugar recipe for these whole wheat hazelnut and pear muffins, complementing the vegan chocolate muffin recipe. Try the vegan chocolate muffins

Lately, I’ve realized I’m a bit obsessed with muffins maybe because they’re quick to make and always turn out well!

These whole wheat hazelnut and pear muffins are without added sugars and made with oat flour. They brighten my morning breakfast as I am trying to reduce sugars in my diet, especially added ones, in favor of those naturally found in foods like fruit.

Let’s say that apart from Sunday, when I allow myself the indulgence of full-fledged sweets, I avoid them for the rest of the week.

Returning to the recipe, I can tell you that the pear I used in the batter was so sweet (because it was ripe) that you almost didn’t notice the absence of granulated sugar. And you’ll see the execution is extremely easy and quick.

Would you like to try it? Then let’s get into the kitchen, turn on the oven, and get to work!

OTHER INTERESTING RECIPES:

WHOLE WHEAT HAZELNUT AND PEAR MUFFINS

Difficulty: Very Easy
Cost: Economical
Preparation time: 8 Minutes
Portions: 12 muffins
Cooking methods: Oven, Stove
Cuisine: Vegetarian
Seasonality: All Seasons

160.86 Kcal

calories per serving

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Energy 160.86 (Kcal)
Carbohydrates 16.27 (g) of which sugars 2.87 (g)
Proteins 3.97 (g)
Fat 9.42 (g) of which saturated 1.60 (g)of which unsaturated 3.09 (g)
Fibers 2.16 (g)
Sodium 7.77 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 egg yolks (or a large whole egg)
3/4 cup whole wheat flour
1 1/4 cups oat flour
1/3 cup whole peeled hazelnuts
1 medium pear (equivalent to one)
1/4 cup extra virgin olive oil (or other oil of choice)
3/4 cup water
1 tbsp baking powder (equivalent to one packet)
1/4 cup dark chocolate chips
chocolate chips (for the topping)
hazelnut crumble (optional)

Tools

Food processor
1 Bowl
1 Muffin tray

Steps

Preheat the oven to 350°F

– After peeling and dicing, cook the pear with 1 tablespoon of water for a few minutes covered (if the pear is ripe, less than 5 minutes is enough)
– While the pear cools, sift the dry ingredients in a bowl, roughly chop the hazelnuts and add them to the dry ingredients, mixing.
– Blend the pear and then add the liquids and the egg yolks into the food processor/blender.
Give a light stir with a fork and then pour everything into the bowl with the dry ingredients, mix and add the chocolate chips.
– Fill muffin cups in the muffin tray with about two tablespoons of batter, decorate as desired with chocolate chips and hazelnut crumble and bake for about 20 minutes, always doing the toothpick test.