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.
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, check out this awesome tutorial; it works like a charm. I've also seen little tubs of pomegranate seeds (aka arils) in the produce section of my regular grocery store. That's a really great timesaver!
*Please visit Baking a Moment to read the full post and download the recipe*
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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