Here’s a fun fiber fact about pears — they contain six grams each, making them one of the highest-fiber fruits out there. They also have a hefty water content of 86 percent. Add high-fiber oats to the mix and you have yourself a sustaining, energizing breakfast. No time to make breakfast? Make these ahead of time and store them in the refrigerator for an easy grab-n-go healthy breakfast or snack!
Preheat oven to 350 degrees F. Either spray a muffin pan with avocado or olive oil or line them with toxic-free liners. Alternatively, use a non-stick silicone muffin pan.
Make the flax egg: add the flax meal and water to a small bowl. Mix well and let sit for 5–10 minutes.
Meanwhile, in a large bowl, whisk all the dry ingredients together.
In a medium bowl, add the maple syrup, mashed banana, milk, and vanilla. Stir well.
Add the wet ingredients to the dry ingredients and mix well. It will be liquidy — the liquid will bake into the oats.
Fold in the flax “egg.”
Fold in the pears and walnuts.
Spoon the batter into the muffin cups, filling to the top.
Bake the muffins for 30 minutes or until the edges are lightly browned.
Let cool before serving. Store leftovers in the refrigerator for up to 7 days.