muffin tops for everyone

bake some oatmeal for the week

Muffins are the perfect bake-ahead food. Nobody turns down a muffin and they still taste great even days after baking. Winter is full of lazy mornings where the biggest struggle should be pulling yourself out of your warm bed- not breakfast. If you’ve got a kitchen full of muffins, you got breakfast for the week. But not all muffins are created equal, a solid breakfast muffin has to meet some basic criteria. It needs to be full of healthful fiber, contain some protein, and be just sweet enough that you wanna keep eating it. I can’t STAND a super sweet muffin because if I wanted a cupcake, I would’ve eaten a damn cupcake.Same goes for sticks of butter or tons of unnecessary fat. Breakfast muffins should fuel your day, not make you wanna climb right back into bed. We don’t need help with that. Mentally, we never left.

These muffins are full of sweet chunks of pear since they are in season right now but feel free to sub in apples if that’s what you and your family like. Can’t do nuts? Leave out the walnuts or add in a mix of sunflower and poppy seeds. These are your muffins now so you do you. I was craving big, café style muffins so I used my jumbo muffin tray but you can bake this same recipe in a standard muffin tin and bake for 15-20 minutes.

Do you have a favorite holiday muffin? A favorite baked good for long winter weekends? Tell me all about it in the comments.

Oatmeal Muffins With Pears And Walnuts

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Oatmeal Muffins with Pears and Walnuts

Makes 6 jumbo muffins or 8 regular muffins

1 ½ cups rolled oats

1 cup almond milk plus 1 teaspoon apple cider vinegar

2 cup all-purpose flour or whole wheat

3 tablespoons ground flaxseeds

2 tsp baking powder

½ teaspoon baking soda

1 ½ teaspoon cinnamon 

¾ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1/3 cup olive oil

3/4 cup milk

2 teaspoons vanilla extract

½ cup brown sugar

1 cup chopped fresh pear

½ cup chopped, toasted walnuts

turbinado sugar, for topping

Warm up your oven to 400 degrees and line your muffin tins.

In a medium bowl, combine the oats and 1 cup of almond milk then let them soak together while you prep the rest of the batter.

In another medium bowl, whisk together the flours, baking powder, baking soda, spices, and salt.

In a large bowl, whisk together olive oil, 3/4 cup milk, vanilla, and sugar until smooth. Stir in the oat and milk mixture until well combined. Then add the flour mixture and stir until it is just combined. Then fold in pears and walnuts and stir until they’re mixed in. Scoop into the prepared muffin tins and sprinkle with sugar, if using.

Bake for about 23-28 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for a few minutes and then transfer to a wire rack to cool.