A deliciously wholesome treat, these Low Carb Pear & Walnut Muffins are the perfect balance of naturally sweet fruit and crunchy nuts. Moist, satisfying, and made with real ingredients, they’re ideal for breakfast on-the-go, a mid-morning snack, or something nourishing to enjoy with your afternoon cuppa.
🛒 Ingredients:
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1 packet of low-carb protein muffin mix
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3 eggs
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½ cup of your preferred milk (almond, oat, or dairy all work)
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⅓ cup olive oil
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2 large pears, grated (around 300g)
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100g walnuts, finely chopped
👩🍳 Instructions:
1. Prep:
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Preheat your oven to 160°C (320°F).
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Line or lightly grease a 12-hole muffin tray.
2. Mix:
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In a large bowl, whisk together the eggs, milk, olive oil, grated pears, and chopped walnuts.
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Add the dry muffin mix and stir gently until just combined (don’t overmix).
3. Bake:
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Spoon the mixture evenly into the prepared muffin tray.
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Optionally, sprinkle a few extra walnut pieces on top for crunch.
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Bake for 30–35 minutes or until golden and a skewer inserted comes out clean.
4. Cool:
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Let muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
💡 Serving Tips:
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Enjoy warm with a smear of butter or a spoonful of Greek yogurt.
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Store in an airtight container for up to 5 days, or freeze for longer shelf life.
🔍 Nutrition (per muffin — approx.):
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Calories: 222
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Carbs: 6.9g
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Protein: Generously boosted from the muffin mix
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Sugar: Naturally sweetened from pear – no refined sugar needed!