Pear and banana muffins are a great, healthy snack for school lunches or just to have at home.


  • Olive Oil or Canola 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

  • 0.5 cup orange juice

  • 1 large Banana peeled and chopped

  • 1 Pear cored and diced

  • 0.5 cup Buttermilk or low fat milk


  • 1.

    Preheat oven to 170˚C.

  • 2.

    Lightly spray muffin trays with oil.

  • 3.

    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).

  • 4.

    Do not over-mix.

  • 5.

    Spoon mixture into trays.

  • 6.

    Bake near the top of the oven for 18-20 minutes.

  • 7.

    Turn onto a wire rack to cool.

  • 8.

    Makes 24 muffins.

  • Hint:

  • 1.

    Wrap muffins individually and freeze for a lunch box snack.

  • Variation:

  • 1.

    Any unsweetened fruit juice maybe used.

  • 2.

    Use apples, blueberries or other firm fruit to vary the flavour.

  • 3.

    Make 12 muffins and 1 loaf, by spooning half the mixture into a greased loaf tin.

  • 4.

    Bake the loaf in the middle of the oven for 35 minutes, or until firm and golden brown.

  • 5.

    Bake near the top of the oven for 18-20 minutes.

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