Oats and Pear Wholegrain Muffins

I followed through on my previous day’s intentions and modified a muffin recipe from the book. The recipe of Oats and Pear Wholegrain Muffins makes a hefty twenty four muffins and they are the perfect wholegrain treat to start your day. Like little, portable spiced oatmeals on the go, these muffins are on the denser and chewier side, but are not at all dry (as many wholegrain baked goods can be). Every day this week Matt would grab two, I’d grab one and we had a healthy breakfast to carry out the door. I even tucked one into my carry on for the flight this weekend. What I’m trying to say is that I pulled these together that morning, hangover and all, so of course you should too.

Oats and Pear Wholegrain Muffins

These muffins are best right from the oven or reheated in the microwave with a pat of butter and keep well for 4-5 days. I also think they’d freeze well but I haven’t tried it myself.

Oats and Pear Wholegrain Muffins

Prep time 15 mins
Cook time 30 mins
Total time 45 mins

Author: Nicola
Recipe type: Breakfast
Serves: 24 muffins

Oats and Pear Wholegrain Muffins


  • 5 cups (450 grams) rolled oats
  • 2⅓ cups (280 grams) whole wheat flour
  • 1½ cups (300 grams) light brown sugar
  • ⅔ cup (75 grams) ground flaxseed
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups (475ml) buttermilk (see Note on substitute)
  • 1 cup oil, such as vegetable or coconut (I used coconut)
  • ¾ cup (175 ml) water
  • 2.5 cups (250 grams) cubed pears


  1. Preheat oven to 350 degrees F and place paper liners inside two standard (12 compartments) muffin tins.
  2. Mix together dry ingredients through salt in a large mixing bowl.
  3. Make a well in the center and add eggs, buttermilk, oil and water. Whisk together until well combined. Stir in pears and then spoon into the lined muffin tin, filling each to the top.
  4. Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
  5. Let cool for five minutes in the pan and then transfer to a wire rack to continue cooling


I didn’t have buttermilk so I substituted equal parts greek yogurt and water. There are many substitutes and buttermilk freezes well.

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