Whole Wheat Cranberry Pear Muffins

These muffins are full of flavor, yet still provide a healthy and wholesome breakfast. Made out of whole wheat flour, cranberries and pears, these muffins make the perfect little breakfast! 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. For my 10 in 10 challenge I gave up refined sugar, amongst other things (read more about it here). I actually have totally purged my cupboards of white sugar, brown sugar, artificial sugar and white flour. Instead, my pantry is stocked with the following essentials, which I use on a regular basis: * Agave (I use the dark amber kind) * Brown Rice Syrup * Sucanat * Organic Evaporated Cane Juice * Raw Honey * Coconut Oil * Whole Wheat Pastry Flour * Oats You will be seeing these ingredients a lot in my 10 in 10 Challenge recipes. So to start off the 10 in 10 Challenge I thought I would post a breakfast recipe, because for me, a quick and healthy breakfast is the biggest challenge for me. I don’t have a lot of time in the mornings, so I prefer a breakfast that is quick and that I can eat on the run, but that is still wholesome and filling. These little puppies fit the bill perfectly! It actually took me more than a few batches to get this recipe just right. Using only whole wheat flour and agave is tricky in baking, and Dave was on the verge of boycotting muffins forever. However, I finally got it right! They are moist, hearty, and the cranberries provide a nice tart contrast. A perfect breakfast in my book!