These banana and pear muffins are a warm, wholesome treat fresh from the oven. Ripe bananas and tender diced pears meet cinnamon, nutmeg and melting chocolate chips for soft, comforting muffins with golden, slightly-crisp tops.
These sit squarely in the cozy muffin category: fruit, warm spices and chocolate. If you enjoy maple or ricotta-based muffins, you’ll find similar comfort in these banana and pear muffins. They make an easy snack or breakfast treat and pair especially well with a fruity compote or a smear of butter.
What to do with overripe pears
Bake with them. Muffins are one of the best ways to use pears that are getting soft. The fruit doesn’t need to be fully overripe for this recipe, but very ripe pears are fine — they’ll break down more during baking, blending into the batter and adding moisture and flavor. Dicing the pears small helps them distribute evenly throughout each muffin so you get little pockets of pear in every bite.
If you have other pears to use up, consider turning them into cakes, compotes or other baked goods. These muffins are forgiving and a great way to avoid food waste while creating something delicious.
Ingredients
- Bananas — 2 very ripe bananas, mashed for sweetness and moisture.
- Pears — 1 cup peeled and diced; any variety will work.
- Brown sugar — ⅔ cup packed; complements the banana and pear flavors.
- Spices — ¾ tsp cinnamon and ¾ tsp nutmeg for warmth.
- Chocolate chips — ¾ cup semisweet or regular chocolate chips.
- Pantry basics — 2 cups all-purpose flour, ½ tsp salt, 2 tsp baking powder.
- Wet ingredients — ⅔ cup butter (melted), 2 eggs, 1 tsp vanilla extract, ¼ cup milk.
- Topping — a dash of turbinado (or coarse) sugar for the muffin tops (optional).
Recipe
Total time: about 40 minutes | Yield: 12 muffins
Description
Soft, fruit-forward muffins made with mashed banana, tender pears, warm spices and chocolate chips. Golden, slightly crisp tops and a tender crumb make these great for breakfast, snack or a light dessert.
Instructions
- Preheat the oven to 400°F (205°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ tsp salt, 2 tsp baking powder, ¾ tsp cinnamon and ¾ tsp nutmeg.
- In a medium bowl, melt ⅔ cup butter. Stir in ⅔ cup packed brown sugar until smooth. Beat in 2 eggs until combined, then mix in 1 tsp vanilla, ¼ cup milk and the mashed bananas.
- Add the wet mixture to the dry ingredients in two additions, stirring just until combined — avoid overmixing.
- Fold in the diced pears and ¾ cup chocolate chips gently so they’re evenly distributed.
- Divide the batter evenly among the 12 muffin cups. If you like, sprinkle a small pinch of turbinado sugar over each top for extra crunch and shine.
- Place the tray in the oven and immediately reduce the temperature to 375°F (190°C). Bake 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Notes
- Storage: Keep muffins in an airtight container in the refrigerator for up to one week. Reheat briefly before serving if desired.
- Substitutions: Granulated sugar can replace brown sugar in a pinch, though brown sugar adds a deeper flavor. Use dairy or plant-based milk as preferred.
- Mix-ins: Swap chocolate chips for chopped nuts or dried fruit for a different texture and flavor.
Nutrition (approximate per muffin)
- Serving size: 1 muffin
- Calories: about 252
- Sugar: about 9 g
- Sodium: about 272 mg
- Fat: about 14.3 g (saturated fat ~8.6 g)
- Carbohydrates: about 29 g
- Protein: about 4.2 g