Mini Pear Banana Muffins

When I went to see my Dad on his birthday,  Wednesday, I also made these Pear Banana Muffins for the staff, as well as the Pumpkin Cranberry Bars. These muffins were a hit, as well as the bars. I had some ripe pears and ripe bananas, so I found a recipe and made them.  They were so moist and flavorful with the ripe fruit, a tasty morsel. This is a very versatile recipe, because you can use white or brown sugar, white or whole wheat flour, and add chopped nuts, if you wish.  I didn't add the nuts. I used brown sugar, half white and half whole wheat flour. My husband said that they could have been sweeter.  If you aren't watching your carbs, you can add a bit sugar.

I was in a hurry when I made the muffins, so I used the cupcake liners for the muffin pan, and I didn't have time to spray the pan. However, almost half of the muffin stuck to the paper. Next time I will spray the pan. Do yo have trouble with the cupcakes or muffins sticking to the liners? 

Here are some birthday pics of my Dad in his new Northern Illinois Univ, Huskie sweatshirt. He has lived in DeKalb, IL, home of NIU, for over 65 years. I am a proud alum of NIU, as well as my son Chris and his wife, Emily.  My Dad used to go to all of NIU's football and basketball games, and gave me my love of sports. Go Huskies!

Dad & Me

This picture says it all, simple pleasures, when you are 92!

Dad with Mickey D's coffeee

Now for the yummy recipe!

Pear Banana Muffins   Adapted from allrecipes.com

Ingredients:

• 2-3 large very ripe bananas

• 1/2 cup sugar, white or brown

• 2 large eggs

• 2-4 Tbsp. canola or olive oil

• 1 tsp. vanilla (if you have it) I added 1tsp cinnamon

• 1 1/2 cups all-purpose flour, or half all-purpose and half whole wheat

• 1 tsp. baking soda

• pinch salt

• 1 ripe pear, finely chopped 

Preparation:
Preheat oven to 375 degrees

 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

Add the flour, baking soda, cinnamon and salt, and stir just until the batter starts coming together; add the chopped pear, and stir just until combined.  Do not over mix, or your muffins will 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 for 20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.

Makes 6 jumbo, 10-12 regular muffins, or 24 mini muffins  Enjoy!