Healthy living

Pear and banana muffins

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 24 muffins

Ingredients

  • Olive or canola oil spray
  • 2 cups wholemeal self-raising flour
  • 2 cups white self-raising flour
  • 1 cup brown sugar
  • 2 eggs
  • 150 mL low-fat natural yoghurt
  • ½ cup orange juice
  • 1 large banana, peeled and chopped
  • 1 pear, cored and diced
  • ½ cup buttermilk or low-fat milk

Method

1. Preheat oven to 170 °C. Lightly spray muffin trays with oil. Sift flours, returning husk from wholemeal flour to the bowl, add brown sugar. 

2. In a separate bowl mix eggs, yoghurt and juice. Combine with the flour mix and fold through fruit and milk (you may need less milk depending on moisture in fruit). Do not over-mix. 

3. Spoon mixture into trays. Bake near the top of the oven for 18-20 minutes. Turn onto a wire rack to cool.

Hints

  • Wrap muffins individually and freeze for a lunch box snack.
  • Any unsweetened fruit juice maybe used. Use apples, blueberries or other firm fruit to vary the flavour. 
  • Make 12 muffins and 1 loaf, by spooning half the mixture into a greased loaf tin. Bake the loaf in the middle of the oven for 35 minutes, or until firm and golden brown. Bake near the top of the oven for 18-20 minutes.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

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