Whole Wheat Cranberry Pear Muffins

• 1 cup Hot Cereal (I Use Bob's Red Mill Organic High Fiber Hot Cereal, A Mix Of Oat Bran, Oats, Flax, And Wheat Germ For A Ton Of Extra Fiber. If You Can't Find This You Can Use Any Combination Of Oats, Oat Bran, Wheat Germ And Flax That You Would Like.)
• 1-1/2 cup Whole Wheat Pastry Flour
• 1/2 cups Sucanat Or Other Organic Brown Sugar Alternative
• 2 teaspoons Baking Solda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon
• 1/2 teaspoons Fresh Grated Nutmeg
• 1/2 cups Applesauce
• 1/2 cups Non-fat Yogurt
• 2/3 cups Agave
• 2 teaspoons Vanilla Extract
• 3 whole Egg Whites
• 4 Tablespoons Coconut Oil
• 1 whole Pear, Diced, With Skin On
• 1-1/2 cup Cranberries
• 1/2 cups Chopped Pecans

1. Preheat oven to 350 degrees.
2. 1. In a large bowl, whisk together flour, cereal, Sucanat, baking soda, baking powder, salt, cinnamon and nutmeg.
3. 2. In a separate bowl, whisk together applesauce, yogurt, agave, vanilla, eggs and coconut oil.
4. 3. Add wet ingredients to dry ingredients. Stir until combined. Add pears, cranberries and pecans and stir until incorporated.
5. 4. Spoon into muffin tins until almost full.
6. 5. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

cereal, whole wheat pastry flour, brown sugar, baking solda, baking powder, salt, cinnamon, nutmeg, applesauce, nonfat yogurt, agave, vanilla, egg whites, coconut oil, cranberries, pecans

Taken from tastykitchen.com/recipes/breads/whole-wheat-cranberry-pear-muffins/ (may not work)