These muffins feature a neat trick that you can use in other recipes for baked goods: Grating on the large holes of a box grater is a quick and easy alternative to having to chop the pear and apple, and the shavings will be more evenly distributed throughout the batter -- and the baked treats. Replacing some of the white flour with whole wheat and oats gives the muffins chewier texture and a more wholesome nutritional profile (read: more fiber).


  • 30 grams skimmed milk
  • 20 grams peanut oil
  • 20 grams olive oil
  • 70 grams light brown sugar
  • 1 egg
  • 90 grams all purpose flour
  • 40 grams flour (wholewheat)
  • 40 grams oats
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 80 grams pear (grated)
  • 80 grams apple (grated)


  1. Preheat oven to 180 degrees Celsius.
  2. Add the milk, peanut oil, olive oil, sugar and egg to a medium bowl. Beat with electric mixer for 2 minutes.
  3. In a separate bowl, mix the flours, oats, cinnamon, and baking powder. Add to the liquid mixture and mix well to combine.
  4. Add the grated fruit and combine gently with a large spoon.
  5. Distribute the dough in silicone molds or cupcake pans with paper liners.
  6. Bake for 12 to 15 minutes.
  7. Let cool completely before storing in a sealed container.
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