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Pear and Banana muffin
  • 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
  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.
  4. In a separate bowl mix eggs, yoghurt and juice.
  5. 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.
  6. Spoon mixture into the muffin tray. Bake near the top of the oven for 18-20 minutes until muffins are firm and a knife inserted into the centre comes out clean.
  7. Turn onto a wire rack to cool


  • Any unsweetened fruit juice may be used.
  • Use apples, blueberries or other firm fruit to vary the flavour.
  • Makes 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.

Storage Suggestions

Tip: Wrap muffins individually and freeze for a lunch box snack. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Muffin trays
  • Mixing bowl
  • Medium sized bowl
  • Spoon
  • Wire rack



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

62g Quantity per serving Quantity per 100g
Energy 539kJ 864kJ
Protein 3.6g 5.8g
Fat, total 1.1g 1.8g
— Saturated 0.3g 0.5g
Carbohydrate 24.7g 39.7g
— Sugars 9 g 14 g
Fibre 2.1g 3.4g
Sodium 169mg 271mg