I don't really like muffins that much. But yet, these muffins by Julie Van Rosendaal on her superbly resource-full blog Dinner with Julie, sounded scrumptious, effortless, and just darn good. Although, it probably did help that I happened to have all of the ingredients, ripe pears and bananas included, on hand. No, I'm not even changing the name of the recipe; it's Julie's recipe, I just want you to try it. There's a few additions here, like cinnamon, some extra fruit, and extra fibre with a bit of wheat germ. Frankly, I like the nutty taste of the stuff. I also peeled the pears. One time, I made cookies with unpeeled pears, and they remained pretty much uneaten. Thanks to Julie for this recipe! Banana-Pear Muffins Adapted from Julie Van Rosendaal Makes 12 muffins 3 bananas 1/2 cup sugar + 1 package stevia (optional) 2 eggs 2 tbsp canola oil 1 tsp vanilla 3/4 cup all-purpose flour 3/4 cup whole wheat flour (anita's organic flour) 3 tbsp wheat germ 1 tsp cinnamon 1 tsp baking soda pinch of salt 2 ripe pears (peeled and diced) 1/2 cup chopped walnuts 1. Pre-heat the oven to 350 degrees (f). Prepare 1 muffin tin with paper cups (or grease the tin with butter or canola oil). Mash together the bananas, sugar, and stevia in a medium-sized bowl with a fork. Mix in the eggs, canola oil, and vanilla. Mix until well combined, but keep some little lumps of banana. 2. To the same bowl, add the flours, baking soda, cinnamon, wheat germ and salt. Mix with a wooden spoon, just until combined. 3. Add the pears and walnuts, and mix until combined. 4. Divide the batter evenly among the tins. I use an ice cream scoop with a release to avoid scraping multiple spoons together, just don't fill up the entire scoop. 5. Bake in the middle of the oven for approximately 20-25 minutes, or until a toothpick comes out clean. These are extra good straight out of the oven, with a little bit of butter too!