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Pear & banana muffins


Olive or canola oil 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
½ cup orange juice
1 large banana, peeled and chopped
1 pear, cored and diced
½ cup buttermilk or low-fat milk

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.
Makes 24 muffins.

Wrap muffins individually and freeze for a lunch box snack.

Any unsweetened fruit juice maybe used. Use apples, blueberries or other firm fruit to vary the flavour. Make 12 muffins and 1 loaf, by spooning half the mixture into a greased loaf tin. Bake the loaf in the middle of the oven for 35 minutes, or until firm and golden brown. Bake near the top of the oven for 18-20 minutes.
Health Information

  Qty Per Serving Qty per 100g
Energy 604.38 kJ 898.84 kJ
Protein 4.35 g 6.46 g
1.24 g
0.37 g
1.84 g
0.55 g
27.77 g
9.26 g
41.30 g
13.78 g
Fibre 2.43g 3.62 g
Sodium 202.43 mg 301.05 mg
Recipe © State of Western Australia, 2012

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Page Last Updated: 14 February, 2017