Low Carb Pear and Walnut Muffins | PBCo. Low Carb Foods

Low Carb Pear and Walnut Muffins

You just can't go wrong with our low-carb, Protein Muffin Mix :) As the weather is cooling down I thought I'd bake some nice wintery muffins, I don't know why Pear and Walnut reminds me of winter but I'm going with it :)

I whipped up this batch of Low Carb Pear and Walnut Muffins this morning and served it with a big scoop of greek yoghurt. It went perfectly with my coffee! Despite having a lot of pear in them, these are actually still really low in carbs. Happy Baking! 🤓


By Luke Hopkins  , , Print

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  • Prep 10 MINS
  • Cook 35 MINS
  • Yields 12


 1 packet of Protein Muffin Mix

 3 eggs

 1/2 cup of milk of choice

 1/3 cup olive oil

 2 large pears, grated (300g)

 100g walnuts, chopped finely



1Preheat your oven to 160 degrees celsius.

2Line and muffin tray with 12 muffin wrappers and lightly spray with oil.


1Empty the packet of Protein Muffin Mix into a large mixing bowl.

2In another mixing bowl, combine the grated pear, walnut, eggs, milk and oil with a whisk

3Add the wet mixture into the muffin mix and gently fold to combine.

4Portion the mixture evenly into the 12 muffin wrappers.

5Decorate with a few extra walnuts (optional)


1Place in the preheated oven and bake for 30-35 minutes or until a skewer comes out clean.

2Remove the muffins from the oven and wait 5 minutes before removing the muffins and placing them on a cooling rack.


Serving size82g
Energy222 Cal (929 Kj)
Fat, total14.5g
- Saturated fat2g
Carbohydrate, total6.9g
- Sugar3.6g

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