Whole Wheat Spiced Pear Muffins

I've been baking the last couple weeks with whole wheat flour and experimenting with different recipes to make them healthier. Personally, I like the taste of whole wheat baked goods but convincing my kids is a harder sell but not impossible.

This week I baked these healthy Whole Wheat Spiced Pear Muffins using applesauce as a key ingredient to keep the muffins moist instead of using vegetable oil or butter. I also replaced milk with vanilla almond milk to keep the muffins dairy-free. When substituting ingredients with healthier alternatives it is important to keep in mind how it changes the flavor and texture of the recipe.  The most notable change in this recipe is the texture.  The muffins are moist but lack a tight crumb which is more easily achieved with oil. However, I have found this swap out to be favorable in texture and flavor.  The muffins are slightly denser and the little bits of pear studded in each muffin complement the whole wheat flavor. 

I asked my kids what they thought of the muffins and my daughters noted it wasn't as sweet as they hoped it would be. I reminded them that these were muffins, not cupcakes. But overall they liked the muffins, dabbed with a smidge of butter and a touch of honey.

The muffins make a great breakfast by itself or in additional to a Sunday brunch meal. If you've been considering baking with whole wheat flour, this recipe is a great one to add to your collection.