Preheat oven to 350°F. Line a muffin tin with paper cups or spray with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt until combined. In a separate mixing bowl, stir together the shredded pear, walnuts, eggs, vanilla extract, honey, oil, almond milk and yogurt until smooth.
Add the pear mixture to the flour mixture and stir to combine. Try not to overmix the batter; stir until just combined. Spoon the mixture into the muffin cups, filling them two thirds of the way (about 1/4 cup). Sprinkle with finely chopped walnuts.
Bake for 15 to 17 minutes, or until toothpick inserted comes out clean and tops are golden brown. Remove from oven and let cool completely on a cooling rack.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.