Carrot Pear Muffins

Stuffed with carrots and ripe pears, whole wheat flour, and no refined sugar, these Carrot Pear Muffins are a healthy and delicious way to start your morning!

Carrot Pear Muffins

I wasn't lying when I posted my last muffin recipe - we are on a big muffin kick lately. I even have another muffin recipe to share with you soon! But let's not get ahead of ourselves because these Carrot Pear Muffins are not to be overlooked.

A couple of weeks ago I eyed a bag of pears at Costco and thought we'd have no problem finishing them. We all love pears! However, they turned out to be too much of a good thing. You can only eat so many pears, you know? On top of that, they all turned ripe at basically the same time so I felt like they were little ticking time bombs just waiting to turn to mush.

Carrot Pear Muffins

While pears aren't always thought of for baking like apples are, they can be used just as well! These Carrot Pear Muffins were a hit with the whole family and since they are filled with carrots, whole wheat flour, oats, and no refined sugar, I felt great about giving them to the boys.

Ingredients in Carrot Pear Muffins

Whole Wheat Flour


Baking Powder and Baking Soda

Cinnamon and Ginger

Coconut Oil

Maple Syrup


Greek Yogurt


Vanilla Extract



Pecans (optional)

Carrot Pear Muffins

How to Make Carrot Pear Muffins

This muffin recipe is pretty simple to put together. You start by mixing together the dry ingredients, flour, oats, baking powder, baking soda, cinnamon, and ginger, in one bowl. A lot of times I don't mix dry ingredients separately, and I choose to just add them individually to the wet ingredients because I don't find it really matters. However, since this recipe has flour and oats, I wanted to make sure everything was evenly incorporated first.

Then you mix together the wet ingredients - melted coconut oil, eggs, plain Greek yogurt, maple syrup, milk, and vanilla. These muffins are very lightly sweetened, with only ⅓ cup of maple syrup. If you like your muffins on the sweeter side, you can use a sweetened Greek yogurt to add a sweeter taste.

Lastly, you fold in the shredded carrots, pears, and pecans. The pecans are optional but added a nice crunch to the muffins. These muffins were a great easy breakfast or snack for us for a couple of days - they didn't last long in our house!

Like this recipe? Check these out, too!

Pear Walnut Bread

Apple Cinnamon Bread

Banana Zucchini Muffins

Wholesome Carrot Muffins from Gimme Some Oven


Carrot Pear Muffins

Carrot Pear Muffins

A healthy recipe for muffins made with carrots, pears, whole wheat flour, oats, and no refined sugar.
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12 muffins
Calories: 198kcal


  • 1 ½ cups whole wheat flour
  • ¾ cups old fashioned oats
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ cup coconut oil, melted
  • 2 eggs
  • ½ cup plain Greek yogurt
  • cup maple syrup
  • ¼ cup milk
  • 2 teaspoon pure vanilla extract
  • 1 cup shredded carrots about 2 large carrots
  • 1 cup shredded pear about 1 large pear
  • ½ cup chopped pecans


  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
  • In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  • In a large bowl, whisk together the coconut oil, eggs, Greek yogurt, maple syrup, and vanilla extract.
  • Add the flour mixture to the wet mixture and stir with a spatula until just combined.
  • Fold in the shredded carrots, pears, and pecans until evenly combined.
  • Evenly distribute the batter among the 12 muffin cups.
  • Bake in the preheated oven for 18-20 minutes, until the tops of the muffins are set and a toothpick comes out clean. Watch for them around 18 minutes to be sure they don't overbake.
  • Cool and enjoy!


Calories: 198kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 119mg | Potassium: 240mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1830IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    Just sweet enough, very good texture, even though the were made with whole wheat pastry flour. I added raisins, made 9 instead of 12. A great favorite!