Banana and pear muffins
- October 2013
- Makes 12
- Takes 20 minutes to make, 20 minutes to cook
Our speedy breakfast muffin recipe – packed with banana, pear and berries – are made with natural yogurt and agave syrup.
Looking for something else? Take a look at lots more muffin recipes.
- 8.7g (3.7g saturated)
- 29.9g (16.8g sugars)
Overripe bananas mash well and have more flavour when used in cooking than green or underripe ones. For muffins, you can use soft and bruised bananas, too.
To melt coconut oil, submerge the jar in a bowl of very hot water for ?5 minutes, then pour to measure out.
To adapt this recipe, try using apple or blueberries instead of the pear; the dried fruit can be substituted for raisins or apricots.
Make these the night before so they’re ready first thing. We’ve made the recipe extra moist so they won’t dry out.
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