Preheat oven to 400F. Line and coat 12 standard muffin pan cups with cooking spray. Spraying the liners makes peeling them off easier from the muffins.
Toast the walnuts until aromatic. Takes around 6-8 minutes. You can either use an Oven at 350F for 5 -6 min or until lightly browned and fragrant. Or use Stove top to dry roast the same.
Take the flaxseed along with 4 tbsp. water and
grind it until smooth. Set aside.
Combine both flours, sugar, baking powder, salt and cinnamon in medium bowl, and whisk to blend.
Add pears and walnuts, and toss gently to coat.
In another bowl combine oat milk, oil and the flaxseed mixture; stir to blend.
Make well in flour mixture, and add milk mixture,
stirring just until moist (dough will be sticky). Don't overmix.
Divide batter evenly among prepared cups.
Sprinkle tops with sugar. I used yellow decorating sugar for no particular reason except that I had them on hand and wanted to finish them off.
Bake 20 minutes, or until muffins spring back when touched lightly in center.