Ingredients

• 1 cup whole wheat flour
• 0.5 cups all-purpose flour
• 0.75 cups white sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups low-fat vanilla yogurt
• 0.5 cups canola oil
• 1 egg
• 2 teaspoons vanilla extract
• 1 ripe pear - peeled , cored, and diced
• 0.5 cups chopped pecans

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
2. 2 Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
3. 3 Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition per serving