If you have a bunch of fruit that needs to be used this is the most perfect recipe!! You can mix up the fruits, if you don't have pear just add more apple or vice versa.
These muffins turn out sweet and soft and make the house smell amazing!!! A batch only lasts a day in my house with all the kids coming for them!!
I made ours in mini muffin pans but you can make them in larger pans if thats what you have, just adjust the bake time and wait for them to be golden and when a skewer is inserted in the middle it comes out clean.
You can add chocolate chips, raisins or anything else you would like, they are also very sweet so if you prefer to lower the sugar to 1/4 cup they will still be really sweet because of the fruit. These would also work well with honey or maple syrup subbed in for even lower sugar.
I didn't ice these, I crumbled brown sugar, cinnamon and oats over the top to give them a little crunch which worked really well.
Ingredients:
3 Overripe Bananas, mashed
1 Apple, peeled and grated
1 Pear, peeled and grated
1 Carrot, peeled and grated
1/2 cup Brown Sugar (can half this or use whatever sugar sub you prefer)
1/3 cup melted Coconut Oil
2 Eggs
1 tsp Vanilla Essence
1 1/2 cups Plain Flour (or half wholemeal, half white)
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
Butter or Oil for greasing the muffin pan
Oats, Brown Sugar and Cinnamon for sprinkling before baking
1. Preheat the oven to 180°C.
4. In another small bowl add the flour, cinnamon, baking powder and baking soda, whisk together with a fork to combine.
5. Add the dry ingredients to the wet ingredients and fold until combined. This is a pretty robust recipe so you don't have to be super careful here.
6. Grease your muffin pan or line with paper liners.
7. Spoon the mix into the pan so each muffin is a little over 3/4 full.
8. Sprinkle over a small amount of brown sugar, oats and cinnamon.
9. Bake for 15 minutes or until golden and the top springs back when touched lightly, watch carefully so they don't overcook.
10. Allow to cool in the muffin pan until warm then remove. They are delicious warm but equally as yummy cold!!!
Store in an airtight container for up to 4 days.
This recipe makes 24 mini muffins and I also managed to make to muffin bars (so probably 28 mini muffins worth!!)
You can easily make them allergy friendly for the lunchbox or if you prefer to use dairy you can use butter in place of the coconut oil, you can also sub in any flavourless oil.