Banana Pear Muffins
Calling all ripe bananas and pears! This recipe is certainly perfect for using them up.
Prep: 15 min | Cook: 20 min | Makes: 12
Banana Pear Muffins
Wet:
1 cup (2 large) very ripe bananas, mashed
⅓ cup olive oil
⅓ cup honey
2 eggs
⅓ cup Greek Yoghurt
1 tbsp vanilla extract
Dry:
1 tsp ground mixed spice
1¾ cups wholemeal self raising flour
Mix-ins:
⅓ cup chocolate chips (opt)
1 large unpeeled pear, diced (roughly 1 cup)
01 Preheat oven to 175°C.
02 Add wet ingredients to a large bowl and whisk until combined.
03 Add dry ingredients to wet mixture and mix with a large spoon, until just combined.
04 Stir in mix-ins.
05 Divide mixture across 12 greased muffin cups. Bake for 20 minutes.
Store: In a container in the cupboard for up to 2 days or freeze for months.
Dietaries:
For a dairy free option use coconut yoghurt and dairy free chocolate.
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