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Pear & Banana Muffins
Prep: 15 min
Cook: 20 min
Servings: 24
Sweet, moist and simple. What more could you want from a muffin?


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


  1. Preheat oven to 170 °C. Lightly spray muffin trays with oil.
  2. Sift flours, returning husk from wholemeal flour to the bowl, add brown sugar.
  3. In a separate bowl mix eggs, yoghurt and juice.
  4. 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.
  5. Spoon mixture into trays. Bake near the top of the oven for 18-20 minutes.
  6. Turn onto a wire rack to cool.

Wrap muffins individually and freeze for a lunch box snack.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


Any 100% fruit juice can be used. Use apples, blueberries or other firm fruit to vary the flavour.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 537 kJ 862 kJ
128 Cal 206 Cal
Protein 3.8 g 6.1 g
Fat, total 0.9 g 1.5 g
— saturated 0.3 g 0.4 g
Carbohydrate 25.2 g 40.4 g
— sugars 8.9 g 14.3 g
Sodium 170.1 mg 272.9 mg
Fibre 2.1 g 3.4 g

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Comments (1)

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    These muffins are quite nice, but I found the mixture very dry. I had to add extra buttermilk , yoghurt and juice to get a better consistency. I will try 2 mashed banana's next time as well.
    Posted on: 26 Aug 14

Rating (1 ratings)