Banana And Pear Muffins

I don’t have a big sweet tooth, but I do enjoy baking.  I also live with the biggest snacking machine on this planet.  Carl’s snacking is intense, he will eat dinner, go for seconds, finish seconds, sit still for a couple of seconds, go look in the pantry, look in the kitchen, ask me what can I make as a snack.  My usual reply is you just had dinner with a shocked face, his reply tends to be “its not that I’m hungry.  I’m just snacky, I just want something.”    I usually laugh and make popcorn, but now I try to have snacky things ready.

These are a delicious snacking muffin.  Made with a freak banana that  I let ripen.  Why was the banana freak? It was one banana, but with a surprise of three bananas on the inside.

BANANA AND PEAR MUFFINS 16 muffins

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INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 1 1/2 cup wholewheat flour
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 3 large ripe bananas, mashed
  • 2 pears, washed and grated
  • 1/4 cup flaxseeds
  • 1/2 cup melted coconut oil
  • 1 cup non dairy milk

Directions

Preheat oven to 350 degrees F/180C.

In a large bowl combine the flours, sugar, salt,baking soda, baking powder and cinnamon.

Add the vanilla, oil and milk.  Stir until well combined.

Fold in The banana, pear and flaxseeds.

Grease a muffin tin and pour in the mixture.  I overfilled mine a little, but filling 3/4 of the way will give you more muffins.

Bake in a preheated oven for 30 – 35 minutes or until golden brown and when a toothpick inserted in the middle comes out clean.

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Go get your snack on!

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