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Tofino Banana-Pear Muffins

Yields1 Serving

 2-3 large very ripe bananas
 1/2-3/4 cup sugar, white or brown
 2 large eggs
 2-4 Tbsp. canola or olive oil
 1 tsp vanilla (if you have it)
 1 ½ cups all-purpose flour, or half all-purpose and half whole wheat
 1 tsp baking soda
 pinch salt
 1 ripe pear, roughly chopped (don't bother peeling it)
 ½ cup chopped walnuts

Preheat oven to 375F.


In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed - don't worry about getting all the lumps out. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts, or whatever additions you are using, and stir just until combined. Don't overmix, or your muffins could be tough.


Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full. If you like, sprinkle the tops with coarse sugar. Bake for20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.