Healthy Banana & Pear Muffin Recipe
Prep: 15 mins
Cook: 20 mins
Serves: 24
Sweet, moist and simple. What more could you want from a muffin?
Ingredients
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 or any 100% fruit juice can be used.
1 large banana, peeled and chopped
1 pear, cored and chopped
1 cup buttermilk or low-fat milk
Method
- Preheat oven to 170 °C. Lightly spray muffin trays with oil.
- Sift flours, returning husk from wholemeal flour to the bowl, add brown sugar.
- 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.
- Spoon mixture into trays. Bake near the top of the oven for 18-20 minutes.
- Turn onto a wire rack to cool.
Hint
Wrap muffins individually and freeze for a lunch box snack.
Variations
Use apples, blueberries or other firm fruit to vary the flavour.
Nutrition Information
per serving | per 100g | |
Energy | 537 kJ | 862 kJ |
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 |
Recipe adapted from Livelighter.com.au