Banana Pear Muffins

I first made these Banana Pear Muffins for my girls when they were toddlers and they’ve been a family favourite ever since.

Soft, sweet and lightly spiced, these wholesome muffins combine ripe bananas, juicy pears, oats and a touch of white chocolate for a delicious treat that’s perfect for lunchboxes, snacks or a quick breakfast on busy mornings.

Easy to make and freezer-friendly, these Banana Pear Muffins are ideal for school lunchboxes, after-school snacks or simple make-ahead breakfasts. Loved by toddlers, kids and adults alike, they’re one of those reliable recipes that always disappears quickly.

Wholesome, soft and full of flavour, these muffins are a comforting, family-friendly bake that you’ll find yourself making again and again.

muffins, cakes, afternoon tea, snacks, lunchbox, banana, oats, pear

snacks

Australian

Yield: 12

Author: Ange Zahn

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Banana Pear Muffins

Looking for a snack that’s both delicious and healthy? These banana pear muffins tick all the boxes! Packed with naturally sweet banana and pear, a hint of warm cinnamon, and optional white chocolate chips for a touch of indulgence, these muffins are perfect for lunchboxes or a quick treat.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

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Ingredients

• 1 ripe banana, mashed
• 1 ripe pear, diced (or 8 tin pear quarters)
• 1 egg
• ½ cup vegetable oil
• 1 cup SR flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅓ cup rolled oats
• ⅓ cup caster sugar
• ⅓ cup white chocolate chips (optional)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• Cinnamon Sugar for dusting
• 1 tablespoon milk (optional - see note)

Instructions

1. Preheat your oven to 160ºC (fan-forced) and line a muffin tray with paper liners.
2. Mash the banana in a bowl until smooth and diced pear (or tinned pears) into small chunks.
3. In a separate small bowl, whisk together the vegetable oil and egg until combined.
4. In a large mixing bowl, sift together the self-raising flour, cinnamon, and nutmeg. Stir in the oats, caster sugar, and white chocolate chips (if using).
5. Add the whisked oil and egg mixture to the dry ingredients, along with the mashed banana and pear, maple syrup, and vanilla. Gently fold until just combined. Be careful not to overmix.
6. Spoon the batter evenly into the prepared muffin tray, filling each liner about two-thirds full. Sprinkle with cinnamon sugar.
7. Bake for 20–25 minutes or until a skewer inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

• If the mixture seems a little dry, add 1 tablespoon of milk and gently stir. (Skip this step if the batter is already moist enough.)
• These muffins will last a few days in a sealed container in the fridge.
• They can also be frozen for up to 3 months.

Nutrition Facts

Calories

199

Fat

12 g

Sat. Fat

3 g

Carbs

25 g

Fiber

2 g

Net carbs

23 g

Sugar

7 g

Protein

3 g

Sodium

11 mg

Cholesterol

15 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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