Some days it feels like my children never stop eating. Which means that I am always looking for healthy snacking options for them. Since there are only so many apples and carrot sticks that they will eat, I like to experiment with different types of muffins and baked goods that use healthy ingredients. One of my go-to recipes is an Applesauce muffin recipe from Cat Can Cook. I absolutely LOVE this recipe. It’s so easy to make and the kids go nuts for the muffins. Last fall, I had huge crop of pears and I decided to make pear puree. I froze it in 2-3 cup measures so that I can use it in recipes. This is my adaptation of Catherine Robertson’s recipe. I hope you and your little ones enjoy it.
2 cups pear puree/sauce (I think you could also use grated pears, but I have not tried this)
1 cup white sugar
1/3 cup vegetable oil (you can use olive oil or melted butter if you prefer)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 3/4 cups flour
1 tsp cinnamon
3 tbsp white sugar
1 tsp cinnamon
Mix all wet ingredients in one bowl. In another bowl, mix all dry ingredients (excluding the sugar and cinnamon for the topping).
Add the wet ingredients to the dry ingredients and mix until just combined.
Once combined, divide evenly among a 12-hole muffin tin that is lined or greased.
Combine sugar and cinnamon and sprinkle evenly across the muffins.
Bake muffins for 20-30 minutes in a 35oºF oven until the tops spring back when touched gently.
Let them cool slightly before removing from the tin. These muffins perfect when they are warm. They also freeze really well for mid-week snacks.