Choco-pear muffins

Choco-pear muffins

Directions: 20 minutes
Cook time: 25 minutes
Servings: 12
Allergens: Milk, Wheat and triticale,
Plan ahead Vegetarian


  • 180 ml (¾ cup) all-purpose flour
  • 180 ml (¾ cup) whole wheat flour
  • 330 ml (1 1/3 cups) rolled oats, quick-cook
  • 80 ml (1/3 cup) brown sugar, packed
  • 5 ml (1 tsp.) baking powder
  • 3 ml (½ tsp.) baking soda
  • 45 ml (3 tbsp.) chocolate chips
  • 250 ml (1 cup) 2% milk
  • 5 ml (1 tsp.) white vinegar
  • 60 ml (¼ cup) canola oil
  • 1 egg
  • 80 ml (1/3 cup) applesauce, unsweetened
  • 180 ml (¾ cup) pears, peeled and diced
  • Non-stick vegetable oil spray

Recipe and photo are the result of a partnership project between Extenso and ITHQ to review food offerings and practices in Quebec childcare centers, Nos petits mangeurs.


  1. Position rack in the middle of the oven. Preheat conventional oven to 190°C (375°F). Spray muffin tray with vegetable oil spray. Set aside.
  2. In a large bowl, combine flour, rolled oats, brown sugar, baking powder, baking soda, and chocolate chips. Set aside.
  3. In another bowl, combine milk, vinegar, oil, egg, applesauce, and pears.
  4. Add moist ingredients to dry ingredients and stir with a wooden spoon only until combined.
  5. Using a 60 ml ice cream scoop, drop the dough into the muffin tray.
  6. Bake conventional oven for about 25 minutes or until muffins turn golden brown.
  7. Remove muffins from tray and allow to cool on a wire rack.


Replace canned pears with fresh peeled pears.