Name: Eggless Chocolate Chip Banana Pear Muffins recipe by Antara Navin at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 ripe large Banana; 1 ripe Pear; 2/3 cup unbleached all purpose flour; 2 tbsp Dark Brown Sugar; 2 tbsp White Sugar; 8 tsps Oats( I used quick cooking whole grained Oats); 1/4 tsp Baking Soda; 1/4 tsp Baking Powder; 1/4 tsp cinnamom powder; 1/4 tsp Vanilla essence; 1/4 cup Semi Sweet Chocolate Chips; 2 tbsp Olive Oil ( you can use any regular oil)

Ingredients Serving: 6

1 ripe large Banana
1 ripe Pear
2/3 cup unbleached all purpose flour
2 tbsp Dark Brown Sugar
2 tbsp White Sugar
8 tsps Oats( I used quick cooking whole grained Oats)
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp cinnamom powder
1/4 tsp Vanilla essence
1/4 cup Semi Sweet Chocolate Chips
2 tbsp Olive Oil ( you can use any regular oil)

Instructions

Preheat the oven to 375 degrees Fahrenheit. Line 6 medium muffin cups with paper liners.
Combine the flour, Oats, baking soda and baking powder in a medium size bowl. Keep it aside.
Roughly chop the pear into small bite size pieces. You may or may not peel the outer layer. Keep it aside.
Mash the banana with a fork or potato masher in a small bowl.
Combine half the mashed bananas, brown sugar, white sugar , cinnamon powder, vanilla essence and oil . Beat it well with a whisk or electric beater. Now add the remaining mashed bananas into the mixture and mix well.
Add the dry flour-Oats mixture intermittently into the wet mashed bananas-sugar-oil mixture. Mix until just combined. Do not overmix. Stir in the chocolate chips and the cut pears.
Fill each muffin cup 3/4th fill, about 3 tablespoons per cup. Bake in the preheated oven for 18-20 minutes or until a toothpick when inserted comes out clean.
Cool the muffins in the pan for 5 minutes before removing it to wire rack. Enjoy it warm or store it in an air tight container when cooled completely.

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