This post was sponsored by Hodgson Mill as part of the #heartbaking18 campaign through my participation in the Healthy Aperture Network. As always, all thoughts and opinions are my own. Thanks for supporting the brands that make this blog possible!
Gotta love a good muffin. But let's be honest guys, really they're just socially sanctioned breakfast cakes.
Don't get me wrong, I don't think there's anything wrong with breakfast cake! But if you're looking for something satisfying and energizing to start your day, cake probably isn't your first choice. For something that doesn't leave you ravenously hungry by lunch, you'll probably want to throw a little fiber and protein in there.
These honey pear pistachio muffins with quinoa flour were my attempt to make a muffin that sticks. And woop woop, I succeeded! Made with a blend of two whole grain flours - whole wheat flour and quinoa flour by Hodgson Mill - these muffins are packed with fiber, which is filling, keeps your digestion on point, and is heart healthy. Whole grain flours are produced to contain all the parts of the grain, including the nutritious bran and germ, which are packed with vitamins, minerals and fiber. Refined flours, like white all-purpose flour, do not contain these parts of the grain.
I especially love the addition of Hodgson Hill's quinoa flour. I've cooked with a homemade quinoa flour to make these quinoa mini cupcakes, but grinding your own quinoa flour isn't easy to get that soft consistency, so highly recommend giving your food processor and break and picking up a bag of Hodgson Mills. Quinoa is naturally a protein-rich grain, so it's an easy way to increase the protein content of your baked goods. You can easily swap half the flour in most baked recipes with quinoa flour without altering the taste and texture too much. If you'd like to make these gluten free, swap the whole wheat flour for Hodgson Mill's gluten free all purpose flour.
The other thing I love about using whole grain flours is that they have a lot more flavor. These muffins have kind of a baklava thing going on, with honey, pistachios and fruity extra-virgin olive oil. The flour adds a nutty flavor, but still lets the delicate fruity flavor of the honey, pears and olive oil shine through.
Honey Pear Pistachio Muffins with Quinoa Flour
- 1 1/4 cup quinoa flour
- 1 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 pinches nutmeg
- 2 pinches cardamom
- 1 1/2 cup milk or almond milk
- 1/2 cup extra-virgin olive oil
- 1/3 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 pears
- 1/2 cup pistachios
- Preheat oven to 350 degrees F. Grease/butter a 12-cup muffin tin.
- In a large bowl, whisk together flours, baking powder, salt and spices. In a medium bowl, whisk together milk, olive oil, honey, egg, and vanilla. Whisk wet ingredients into dry until fully incorporated.
- Using the large holes of a cheese grater, grate one pear plus half the other, reserving the other pear half for topping the muffins. Fold grated pear into the batter along with the pistachios.
- Divide batter between the wells of a muffin tin. Cut thin slices of pear from the remaining pear half and top the muffins. Place in the oven and bake 22-25 minutes until set and a toothpick inserted into the middle comes out clean.
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