Pear and Cherry Bran Muffin Recipe

These gluten-free muffins are chock full of healthy ingredients – high in iron, fiber, protein and vitamins, they will keep you full for hours! One large muffin has 8.8 grams of fiber – 38% of the recommended daily value!

Serves: 11 large muffins or 22 small

Weight Watchers SmartPoints: 8SP for large, 4SP for small

Ingredients

Dry

• 1 C Bob’s Red Mill gluten-free Mighty Tasty Hot Cereal
• 1/2 C freeze dried pears or apples – puréed in the blender to powder (you can get these at Whole Foods, Trader Joe’s or Ocean State Job Lot)
• 1 C gluten free flour blend
• ½ C buckwheat groats
• ¼ C black chia seeds
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg

Wet

• 1 ripe banana, mashed
• 1 C puréed jarred pears with the juice drained
• ½ C buttermilk, soy milk, nut milk or plain kefir
• 4 organic egg whites or 2 large organic eggs
• 1/4 C blackstrap molasses
• 1/4 C honey or maple syrup
• 1 tsp Tahitian vanilla extract
• 1 tsp pear extract – optional

Fruits and Nuts

• 1 large ripe pear, diced
• 1/2 C dried cherries
• 1/2 – 1 C chopped pecans

Instructions

1. Preheat your oven to 375F and line your muffin tins with paper cups or coat with cooking spray
2. In a large bowl combine dry ingredients and whisk until well incorporated and set aside
3. In a separate bowl, mash banana with a fork, until almost frothy in consistency.
4.  Add the rest of the wet ingredients and whisk until well blended
5. Pour into dry ingredients and stir with a wooden spoon or spatula until well combined, then fold in pears, nuts and cherries
6. Pour mixture into prepared pan
7. Bake for 25-30 minutes until tops look nice and crunchy and a toothpick inserted comes out clean.
8. Allow to cool for 5 minutes before removing from the pan and then place on on a wire rack until they reach room temperature
9. Store in an airtight container for up to 5 days

Enjoy!