Red Pear Yogurt Muffins

I have a soft spot in my heart for kids, especially those who have food allergies.  It pains me to see a child salivate while watching his friends and family munch on goodies that he is forbidden.  With that said, I created this recipe with the kids that have egg allergy in mind.  By replacing eggs with yogurt, and loading these muffins with fresh pears and raw pecans, not only are they “good to eat”, they are good tasting and good for you.

Make 18 square or 12 round muffins


Wet Ingredients:
1 ¼ cup organic whole milk plain yogurt (or Greek yogurt)
3/4 cup granulated sugar
1/3 cup light brown sugar (not packed)
1/2 cup vegetable oil
2 teaspoons vanilla extract

Dry Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Flavoring Ingredients:
1/2 cup coarsely chopped raw pecans
2 cups unpeeled diced red pears (1 large pear)

Topping Ingredient: (optional)
1/4 finely chopped raw pecans


  1. Preheat oven to 350 degrees.   Grease muffin pans with cooking spray.
  2. Using an electric hand mixer beat all the wet ingredients in a large mixing bowl, until creamy.
  3. Combine all the dry ingredients in a medium size mixing bowl.
  4. Gradually add the dry ingredients into the wet ingredient mixture.  Mix until the wet and dry ingredients are evenly combined and creamy.
  5. Add the flavoring ingredients into the creamy mixture. Stir until evenly combined.
  6. Using a large ice cream scoop (the kind with a spring) scoop the batter into the muffin tins.  1scoop per square muffin or 1 ½ scoops per round muffin.
  7. Sprinkle the topping ingredient on top of the batter.
  8. Bake for about 25-30 minutes until top is golden, or when the tester (a toothpick) inserted in the middle comes out clean. 

Note: You can substitute the red pears with other types (except for Asian pear) of pears.  

More information about pears and egg allergy:

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