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Yogurt, Banana, and Pear Muffins

Rated as 5 out of 5 Stars

"Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!"
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35 m servings 156
Original recipe yields 24 servings (24 muffins)


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  1. Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
  2. Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
  3. Combine bananas, white 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. Beat in flour mixture until well blended. Fold pear into the batter.
  4. Fill muffin cups 1/3 of the way with batter.
  5. Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.


  • Cook's Note:
  • If desired, crush some granola cereal or a granola bar and sprinkle over the batter before baking.

Nutrition Facts

Per Serving: 156 calories; 5.2 25.6 2.9 24 146 Full nutrition

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These were very good. I chose them because I had pear and banana to use, and I wanted a healthy breakfast/snack food. I did need to cook them a little longer, or perhaps next time I'll bake th...