4 Tbsp. peanut butter
1/2 cup sugar, white or brown
2 large eggs
3 Tbsp. canola or olive oil
1 tsp. vanilla
1 1/2 cups all-purpose flour, or half all-purpose and half whole wheat
1 tsp. baking soda
pinch salt
2 ripe pears, roughly chopped (don’t bother peeling it) (you can used canned pear too!)
1/2 cup chopped pecans for topping (optional)

Preheat oven to 375 F.

In a medium bowl, mix together the sugar, eggs, oil, peanut butter and vanilla. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and stir just until combined. Don’t overmix, or your muffins could be tough.

Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full. If you like, sprinkle the tops with coarse sugar and chopped pecans. Bake for 20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.