Wholemeal Yoghurt, Banana and Pear Muffins

    55 minutes

    Banana, pear and vanilla yogurt are combined in these deliciously moist wholemeal muffins that are rich in fibre because of ground flaxseeds.

    5 people made this

    Serves: 24 

    • 1 cup (150g) plain flour
    • 1 cup (160g) wholemeal plain flour
    • 1/4 cup (30g) ground flaxseeds
    • 1/2 teaspoon bi carb soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 ripe bananas, chopped
    • 1 cup (220g) caster sugar
    • 1/2 cup (110g) light brown sugar
    • 1/2 cup (110g) margarine
    • 3 eggs
    • 1/2 teaspoon vanilla extract
    • 1 cup (280g) vanilla yogurt
    • 1 ripe pear, chopped

    Preparation:20min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat oven to 160 degrees C. Line a patty pan tin with paper cases.
    2. Sift flours, ground flaxseeds, bi carb, baking powder and salt together in a large bowl.
    3. Combine bananas, caster sugar, brown sugar and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Stir in flour mixture until just combined. Fold pear into the batter.
    4. Spoon mixture among paper cases. Bake until tops are browned and a toothpick inserted into the centre comes out clean, about 15 to 20 minutes. Transfer to a wire rack to cool.


    If desired, crush some granola cereal or a granola bar and sprinkle over the batter before baking.

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