Apple & Pear Oat Muffins
November 9, 2025
Easy fruit muffins made with oats, flaxseed and greek yogurt.
Serves:6 muffins
Time:~30 minutes
These apple and pear muffins are perfect for when you're craving a sweet treat that doesn't leave you feeling heavy. Made with shredded apple and pear for a soft, juicy crumb even after baking, with Greek yogurt and oats keeping them moist and satisfying. I like adding vanilla, lemon zest, and cinnamon for extra flavour. Refined sugar–free, gluten–free, and ready in about 30 minutes.
Ingredients
Fruit
- 1 medium apple (~100 g), coarsely grated
- 1 small pear (~80 g), coarsely grated
- Zest of 1 lemon
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
Binder
- 2 eggs
- 3 tbsp oat flour (blend rolled oats into a fine flour)
- 2 tbsp rolled oats
- 1 tbsp ground flaxseed
Wet ingredients
- 2 tbsp olive oil or melted coconut oil
- 3 tbsp honey or maple syrup
- 2 tbsp Greek yogurt or milk
- ½ tsp vanilla extract
Dry ingredients
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Topping
- 2 tbsp chopped almonds
Instructions
1. Prepare the fruit
- Grate the apple and pear. If very juicy, lightly blot with a clean kitchen towel.
- Mix with lemon zest, cinnamon, and cardamom.
2. If using whole oats
- Add oats to a blender or food processor until flour-like consistency.
3. Mix the batter
- In a large bowl, whisk together eggs, olive oil, honey, yogurt, and vanilla.
- Add oat flour, rolled oats, flaxseed, baking powder, baking soda, and salt.
- Fold in the grated fruit until evenly combined; don't overmix.
4. Make the muffin forms
- Cut squares or circles of parchment paper: 12 cm (5 in) for standard muffins, or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
- Fit the parchment into each muffin cup before filling.
5. Bake
- Preheat the oven to 200 °C (400 °F).
- Divide the batter evenly between muffin cups, filling each about ¾ full.
- Sprinkle the tops with chopped almonds and lemon zest.
- Bake for 5 minutes at 200 °C (400 °F), then reduce heat to 180 °C (350 °F) and bake another 13–15 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Serve
- Cool slightly on a rack before serving.
Serving Suggestions
- •Best enjoyed warm, either straight from the oven or lightly reheated for 20–30 seconds in the microwave.
- •Delicious on their own, or with a little Greek yogurt, nut butter, or a drizzle of honey on top.
Storage & Meal Prep
- •Store in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days.
- •Freeze for up to 2 months; reheat in the microwave for 40–50 seconds or in a warm oven (150 °C / 300 °F) for about 5–8 minutes.
- •If you prefer a crisp top, warm them in the oven rather than the microwave.
Variations & Substitutions
- •Fruit: Swap pear for grated carrot.
- •Sweetener: Use maple syrup, coconut sugar, or date syrup in place of honey.
- •Flours: Try spelt, almond, or whole-wheat pastry flour instead of oat flour; adjust liquid slightly as needed.
- •Yogurt/Milk: Use any plant-based yogurt or milk (such as oat or soy) for a dairy-free version.
- •Spices: Add nutmeg, ginger, or allspice.
- •Toppings: Replace almonds with pumpkin seeds, sunflower seeds, or rolled oats.
- •Add-ins: Fold in chopped walnuts or raisins for extra flavour and texture.
Enjoy!
These apple and pear muffins are perfect for when you're craving a sweet treat that doesn't leave you feeling heavy. Made with shredded apple and pear for a soft, juicy crumb even after baking, with Greek yogurt and oats keeping them moist and satisfying. I like adding vanilla, lemon zest, and cinnamon for extra flavour. Refined sugar–free, gluten–free, and ready in about 30 minutes.
Ingredients
Fruit
- 1 medium apple (~100 g), coarsely grated
- 1 small pear (~80 g), coarsely grated
- Zest of 1 lemon
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
Binder
- 2 eggs
- 3 tbsp oat flour (blend rolled oats into a fine flour)
- 2 tbsp rolled oats
- 1 tbsp ground flaxseed
Wet ingredients
- 2 tbsp olive oil or melted coconut oil
- 3 tbsp honey or maple syrup
- 2 tbsp Greek yogurt or milk
- ½ tsp vanilla extract
Dry ingredients
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Topping
- 2 tbsp chopped almonds
Instructions
1. Prepare the fruit
- Grate the apple and pear. If very juicy, lightly blot with a clean kitchen towel.
- Mix with lemon zest, cinnamon, and cardamom.
2. If using whole oats
- Add oats to a blender or food processor until flour-like consistency.
3. Mix the batter
- In a large bowl, whisk together eggs, olive oil, honey, yogurt, and vanilla.
- Add oat flour, rolled oats, flaxseed, baking powder, baking soda, and salt.
- Fold in the grated fruit until evenly combined; don't overmix.
4. Make the muffin forms
- Cut squares or circles of parchment paper: 12 cm (5 in) for standard muffins, or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
- Fit the parchment into each muffin cup before filling.
5. Bake
- Preheat the oven to 200 °C (400 °F).
- Divide the batter evenly between muffin cups, filling each about ¾ full.
- Sprinkle the tops with chopped almonds and lemon zest.
- Bake for 5 minutes at 200 °C (400 °F), then reduce heat to 180 °C (350 °F) and bake another 13–15 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Serve
- Cool slightly on a rack before serving.
Serving Suggestions
- •Best enjoyed warm, either straight from the oven or lightly reheated for 20–30 seconds in the microwave.
- •Delicious on their own, or with a little Greek yogurt, nut butter, or a drizzle of honey on top.
Storage & Meal Prep
- •Store in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days.
- •Freeze for up to 2 months; reheat in the microwave for 40–50 seconds or in a warm oven (150 °C / 300 °F) for about 5–8 minutes.
- •If you prefer a crisp top, warm them in the oven rather than the microwave.
Variations & Substitutions
- •Fruit: Swap pear for grated carrot.
- •Sweetener: Use maple syrup, coconut sugar, or date syrup in place of honey.
- •Flours: Try spelt, almond, or whole-wheat pastry flour instead of oat flour; adjust liquid slightly as needed.
- •Yogurt/Milk: Use any plant-based yogurt or milk (such as oat or soy) for a dairy-free version.
- •Spices: Add nutmeg, ginger, or allspice.
- •Toppings: Replace almonds with pumpkin seeds, sunflower seeds, or rolled oats.
- •Add-ins: Fold in chopped walnuts or raisins for extra flavour and texture.
Enjoy!
