These banana and pear muffins are a healthy treat fresh out of the oven. Soft pears baked with bananas, cinnamon, nutmeg and warm melted chocolate chips. Baked until the muffin tops are golden and crispy.

Overhead view of a bowl of muffins, a bowl of pears and a cut open muffin

These muffins fall into the cozy muffin category: pears, spices, chocolate chips. Similar to these Maple Walnut Muffins or these Banana Ricotta Muffins. When you want a sort of comfort food snack, these are the perfect option.

A side angle view of a plate of pear banana muffins with pears in the background

What can you do with overripe pears?

Make muffins! Baking is one of the best ways to use up pears that are beginning to go bad. Pears don’t have to be overripe for this recipe, but if they are, it is ok. They may be a bit softer after baking and fall apart more easily, but since the pears are diced in fine pieces for this recipe, you will not be able to even notice the difference.

So don’t throw out those pears that are too mushy to eat! Bake something delicious instead. Some other great pear recipes include these Pear and Blueberry Muffins or this Pear and Raspberry Cake.

Three banana and pear muffins stacked on top of each other, with a half eaten one lying in front

Ingredients:

Bananas — Use overripe brown bananas. They will add the most sweetness and texture.
Pears — Any type of pear will work, so use whatever you have on hand.
Brown Sugar — For these muffins, brown sugar goes much better with the banana and pear flavor rather than granulated sugar, but you can substitute it if you need to.
Cinnamon, Nutmeg — These add a slightly spiced flavor.
Chocolate Chips — Regular, semisweet chocolate chips work best.
Regular baking ingredients — flour, salt, baking powder, eggs, vanilla extract, milk

Other muffin recipes you may like:

Banana and Pear Muffins

Author: Alejandra | The Littlest Crumb
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These banana and pear muffins are a healthy treat fresh out of the oven.

Ingredients

Scale

2 cup all-purpose flour
½ tsp salt
2 tsp baking powder
¾ tsp cinnamon
¾ tsp nutmeg
⅔ cup butter
⅔ cup brown sugar, packed
2 eggs
1 tsp vanilla extract
¼ cup milk
2 ripe bananas, mashed
1 cup pears, peeled and diced
¾ cup chocolate chips
dash of turbinado sugar

Instructions

Preheat the oven to 400F. Grease or line a muffin tin with liners.
In a large bowl, mix together the flour, salt, baking powder, cinnamon and nutmeg.
In a medium bowl, melt the butter. Mix in the brown sugar until smooth. Beat in the eggs until combined. Then mix in the vanilla extract, milk and mashed bananas.
Gently fold in the diced pears and chocolate chips.
Divide the batter evenly among the muffin tins. Sprinkle each muffin top with a dash of turbinado sugar.
As soon as you put the muffin tray in the oven to bake, decrease the oven temperature to 375F. Continue baking for 25-30 minutes or until an inserted toothpick comes out clean.

Notes

Store these muffins in an airtight container in the fridge for up to a week.

Category: Muffins
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 252
Sugar: 9g
Sodium: 272mg
Fat: 14.3g
Saturated Fat: 8.6g
Unsaturated Fat: 4.6g
Trans Fat: 0.4g
Carbohydrates: 29g
Fiber: 2g
Protein: 4.2g
Cholesterol: 59mg

Keywords: Easy, simple, quick, tasty, healthy, fall, winter