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Banana Pear Protein Muffins

5 min
25 min
  • 50ml coconut oil, melted
  • 150ml pot natural yogurt
  • 2 large free-range eggs, beaten
  • 90g agave nectar
  • 2 small very ripe bananas, mashed
  • 1 ripe medium pear, peeled and finely chopped
  • 50g Optimum Nutrition Gold Standard Isolate
  • 200g plain flour
  • 50g almond meal
  • 50g slivered almonds
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • 70g cranberries
  • 70g sultanas
  • 2 tbsp sunflower seeds


  1. Preheat the oven to 170°C fan forced. Line a 12-hole muffin tin with muffin cases. In a large bowl, mix together the eggs, yogurt, coconut oil, agave nectar and bananas.

  2. In another bowl, mix the chopped pear, flour, ground almonds, baking powder, spices, dried berries and sunflower seeds, then pour in the wet ingredients. Stir well to just combine (don’t overstir or the muffins will be too dense).

  3. Divide the mixture evenly among the muffin cases, then bake for 20 minutes until risen, golden and a skewer pushed into the middle comes out clean. Remove from the tin, cool, then eat immediately or store overnight in a sealed container.