HIIIIIII how was your weekend? Mine was wonnnnnderful. Friday I went to yoga and then did nothing (nothing on a Friday night=wonderful), Saturday I had coffee with a friend, did some recipe creation in the kitchen, worked out and then went to dinner with Cass. And Sundayyyyyy I did some more bloggy things and then hung out with my brother. Did I mention that my brother lives right down the street from me? Well, he does, and I love it (Justin, you better be reading this).
So that was my weekend—woohoo—but let’s talk about these muffins for a sec. I made them last weekend and then ate them every day for breakfast for the week and then practically cried when they were gone. You know when you get so comfortable with a schedule and then freak out when it changes? That’s how I felt. I was in the groove with grabbing two muffins and heading out the door. Yeah, well, I can’t do that anymore. Probably because I ate two muffins at a time but I COULDN’T HELP IT.
I know I used pear in this salad and now I’m using it again, but that’s because it deserves love. Apple cinnamon this apple cinnamon that—I love it, I do—but I’m trying to let pears have the spotlight for once. …I’m starting to sound like a martyr. I felt bad for white chocolate chips on Friday and now I’m feeling bad for pears. Do you ever feel bad for certain foods or is that just me? I guess I’m just going to be that weird girl who preaches food equality from here on out….
Oh, and the cinnamon glaze? TO DIE FOR. I mean, it’s basically butter+cinnamon, so what’s not to love. I opted to only glaze a few of them so most mornings I could enjoy a relatively healthy muffin rather than a sugar-infused muffin. Buuuuuut you know I love my sugar so I added the glaze to a few and it definitely kicked them up a notch. But they’re also really delicious on their own too so….. I’m rambling. I’ll stop. After you’ve shown white chocolate chips some love be sure to make a batch of these so pears can stop feeling like the odd man out for a moment. Yes? Good 🙂
Pear and Cinnamon MuffinsPrint Pin Rate
- 2 cups whole wheat flour
- 1/2 cup coconut palm sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 2 eggs
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1/4 cup+1 tbsp organic milk
- 1 tbsp coconut oil melted
- 1/2 cup pear chopped
- Optional topping per muffin:
- 1 tbsp butter melted
- 1 tbsp powdered sugar
- 1/2 tsp cinnamon
- Preheat oven to 350°.
- Place flour, sugar, baking powder, baking soda, and salt into a medium sized bowl and mix together.
- In a small bowl, mix together the eggs, vanilla, syrup, milk, and coconut oil; Combine the wet and dry ingredients.
- Stir in the pear by hand.
- Line a muffin sheet with muffin liners and then distribute batter evenly amongst them.
- Place in oven and bake for 15-20 minutes*
- "Ice" muffins with cinnamon topping if you'd like.
Q: Pears: love ‘em or hate ‘em? What did you do this weekend?