Need something quick to grab in the morning on the way out the door to have some great fun out on the lake in winter? (You know, or something similar to that…LOL)
Are you just snooping around your kitchen for a snack? Well, this is a killer recipe that will get you moving in the morning, or satisfy that hunger with a hearty mixture of ingredients, plus an immune booster surprise.
Be sure to experiment with different fruits in these muffins. Although, I must say, this combination of banana, pear and granola rocks the house and you’ll love it too.
The granola compliments the entire combo with the bits of nuts and seeds with various small, dried fruit. A match made in heaven. Wouldn’t you say?
Type: Muffin Recipe
Serve With: Softened butter
Prep Time: 12 mins
Cook Time: 30 mins
Yield: 1 dozen
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:
- 4 tablespoons canola oil – you may use safflower, sunflower, vegetable
- 2/3 cup sugar
- 1/3 cup milk
- 2 eggs
- 1/2 cup iced tea – water, fruit juice or lukewarm tea
- 1 tsp vanilla extract
- 2 cups spelt flour – I use Hockley Valley brand.
- 1/3 cup granola
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- * 1/2 tbsp bee pollen – * optional: for an immune boost
- 1 banana – mashed
- 1 pear – peeled, cored, sliced & chopped
- Preheat oven to 375 degrees.
- Into a large mixing bowl, sift spelt flour, salt, baking powder and sugar. Add granola and bee pollen and stir to evenly combine. * Tip: Sift the dry ingredients for lighter, fluffier muffins.
- Crack eggs into a small mixing bowl and whisk until frothy. Mash banana in a medium sized mixing bowl and then add all remaining wet ingredients. Stir to evenly combine.
- Pour half of wet ingredients into the dry ingredient bowl and evenly combine. Repeat with remaining half of wet mixture.
- Using a measuring cup of appropriate size, ~ 1/3 cup, scoop out batter into non-stick sprayed or greased muffin bakeware, and fill cups to 3/4 full.
- Bake in oven for approximately 30 minutes. Start checking on the brownness around 25 minutes. Test to see if they are finished baking by using a tester in the center. Poke something sharp and pointy into the center of the muffin and if the tester comes out completely clean, i.e. no batter stuck on tester at all, then they are ready. Remove the muffins from the oven. Allow them to cool for 5 minutes in the muffin bakeware, then gently remove to a cooling rack to finish cooling. If the tester comes out with some batter still stuck on it, then the muffins are not finished baking. They are still wet inside. Continue baking for 2-3 minutes at a time, repeating the tester process until they are done and golden in color.
Serve warm or cold with softened butter, as a snack or breakfast-on-the-go. These are some tasty, heart muffins to get you up and running in the morning, especially in the winter.
I hope you enjoy this Pear Recipe on Cooking with Kimberly. Until next time…
- How to Bake Blueberry Spelt Muffins
- How to Bake Buckwheat Sour Cherry Muffins with Honey Glaze
- How to Bake Sweet Jalapeno Mozzarella Cornbread Muffins
- How to Bake Blueberry Burst Muffins
- How to Bake Chocolate Peanut Butter Banana Muffins