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)
- 2 large free-range eggs, beaten
- 150ml pot natural yogurt
- 50ml coconut oil, melted (see Know-how)
- 6 tbsp agave nectar (from supermarkets and health food shops)
- 2 small very ripe bananas, mashed (see Make-ahead)
- 1 ripe medium pear, peeled and finely chopped
- 200g plain flour
- 50g ground almonds
- 1½ tsp baking powder
- Large pinch of ground cinnamon
- Small pinch of freshly grated nutmeg
- 100g dried berries and cherries (we like Forest Feast)
- 2 tbsp sunflower seeds
- Preheat the oven to 190°C/fan 170°C/gas 5. Line a 12-hole muffin tin with muffin cases. In a large jug, mix together the eggs, yogurt, coconut oil, agave nectar and bananas.
- In a mixing bowl, mix the chopped pear, flour, ground almonds, baking powder, spices, dried berries and cherries and sunflower seeds, then pour in the wet ingredients. Stir well to just combine (don’t overstir or the muffins will be too dense).
- Divide the mixture evenly among the muffin cases, then bake for 20 minutes until risen, golden and a skewer pushed into the middle comes out clean. Remove from the tin, cool, then eat immediately or store overnight in a sealed container.
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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