Banana & pear muffins
If you find yourself staring at fruit that’s past it’s eat by date, you’re not alone. Many people buy healthy foods with the best intention to eat it, only to find that they had forgotten about it. Fruit, especially bananas, ripen very fast in hotter climates. Don’t throw them away, there are so many ways to use them up. This easy low sugar Banana and Pear muffin recipe can be enjoyed for breakfast, as a snack or pack in the kids’ lunch box.
What to do with overripe fruit:
Make a healthy smoothie – see blueberry smoothie recipe. You can also freeze fruit pieces for future smoothies.
Make homemade fruit spread – good fruits to use are apricots, berries, citrus fruits and figs.
Juice it - use fruit such as apples and berries or add carrots to the mix to make your own fresh juice combination.
Squeeze citrus fruit and freeze the juice in ice cube trays. When you are ready to use them simply defrost them in the fridge overnight.
Use in breads, cakes or muffins – ripe fruit, especially bananas, add natural sweetness to baked food so you can reduce the amount of sugar in the recipe.
Banana and Pear muffins
Makes 12 reduced sugar muffins
1 3/4 cup organic plain flour
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp sea salt
1 tsp ground cinnamon
2 free-range eggs
1/3 cup extra virgin olive oil
1/2 cup raw sugar
1 tbsp raw honey
1 tsp vanilla essence
1 cup / 2 large ripe mashed bananas
2 small pears, peeled and chopped
1 tbsp pumpkin seeds and flaxseeds for topping
Preheat the oven to 180 degrees C / 350 degrees F. Grease a 12 hole muffin tray or line with muffin cases.
In a large bowl, add the flour, baking powder, baking soda, salt and cinnamon and whisk to combine.
In a separate bowl, beat the eggs until light and fluffy. Add the oil, vanilla, sugar, honey and banana beating after each addition. Add the flour mixture a little at a time and beat until everything is combined. Do not over mix. Stir in the pears last.
Divide the mixture into the prepared muffin tray. Sprinkle over some pumpkin seeds and flaxseeds. Bake for 30 minutes or until a knife inserted in the center comes out clean. Leave to cool in the tray for about 10 minutes before serving.
