1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teapsoon salt
1 1/4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and cut into 1/4" dice
1 1/2 teapsoons vanilla extract

1. Heat oven to 350° F. Line a muffin tin with paper liners or lightly coat with cooking spray

2. Combine flour, bran, sugar substitute, cinnamon, baking soada, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.

3. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon.