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
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.
Go get your snack on!
