Cinnamon Pear Banana Muffins

It might seem that cinnamon, pear, and banana aren’t a natural combination, but oh do they work together!  These muffins are pushed over the top by a caramelized and crunchy cinnamon sugar top.  Moist on the inside thanks to a pear puree in the batter, and with chunks of pear through and through, if you like pear you’ll like this.

I doubled the below recipe (courtesy of Back for Seconds) to make both muffins and a loaf of cinnamon pear banana bread and both turned out really well, it’s just a matter of how much cooking time you have on hand and which form you prefer.  The prep takes only 15 minutes or so, and the bake times are 30 minutes for muffins or 55 minutes for a loaf.



  • 2 Large very ripe bananas
  • 1/2 cup pureed pear
  • 1/4 cup oil
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 1/4 cup all purpose flour
  • 1 cup peeled, cored, diced pears


  • 1/3 cup brown sugar (packed)
  • 1/2 teaspoon cinnamon


  • Preheat oven to 350F.  In a large mixing bowl, beat together the bananas, pear puree, oil, and sugar until well combined.  Add in the eggs, vanilla, soda, salt, and cinnamon and mix until incorporated.  Mix in the flour until just combined, then stir in the chopped pears.

Pear 1

  • Spread into a greased muffin tin or loaf pan.  In a small bowl mix brown sugar and cinnamon. sprinkle evenly over bread batter. (You’ll have some left over unless you want to really smother the tops in cinnamon sugar.)

Pear 3

  • Bake for 30 minutes for muffins, 55 minutes if you’re making a loaf, or until a tester comes out clean or with small crumbs.  Allow to cool at least 20 minutes before removing from pan to cool completely on cooling rack.

Pear 4

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