Pear, Yoghurt & Seed Muffins


Ho hum lunch boxes, back to the weekly grind again!  I was seeking inspiration for some fairly healthy lunch box treats (it seems like that is what I am always doing, how about you?) and came across a Donna Hay recipe for Pear, Yoghurt & Chia Muffins in my “recipes to try, some day, one day pile” which sounded great to me.  Donna’s (like I know her) recipe had LSA in it so a no go for our nut free school so I have adapted it to just use the sunflower and linseeds minus the almonds, I also swapped regular SR flour for Gluten Free and the caster sugar for coconut sugar as I’m trying to reduce the amount of sugar we have during the week (especially after all the parties on the weekends) but you can swap all that for what ever works for you.

These are sweet enough to pass as a “treat” but full of enough goodness for the lunch box police (most of them except the Paleo’s, can’t please everyone all the time!) to approve of too!  Would be good for a breakfast on the go or afternoon tea as well.  they are especially nice with a bit of butter or Chia Seed Jam on them

Speaking of lunch box police, that reminds me of a project I’m meant to be doing on the school canteen, more on that later….

GT taste tested last night and gave the thumbs up, I just had one then and they pass my test! They have gone off to school today so have to wait until the girls come back for the final verdict from the tough critics!

Recipe makes 12 and they can be frozen.

Pear, Yoghurt & Seed Muffins


  • 2 1/4 C SR flour
  • 2/3 C coconut sugar
  • 1/4 C sunflower & linseed meal (you can make your own in a Thermomix speed 9 / 8 seconds or in a powerful blender)
  • 2 Tbsp chia seeds
  • 3 eggs
  • 3/4 C extra virgin olive oil
  • 1/2 c greek yoghurt
  • 1 Tsp vanilla bean paste (or vanilla extract)
  • 1 1/2 C mashed pear


  1. Preheat oven to 180 C. Line a 12 whole muffin tin with silicon or paper cases
  2. Mill sunflower & linseeds then place in a bowl along with flour, sugar and chia seeds and combine.
  3. Make a well in the centre and add the eggs, oil, yoghurt, vanilla and pear. Mix until combined
  4. Spoon into prepared tin and bake in the oven for 20 - 25 minutes or until an inserted skewer comes out clean.
Adapted from Donna Hay, Sunday Style Magazine, May 18 2014
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4 comments on “Pear, Yoghurt & Seed Muffins

  1. Kat - The Organised Housewife
    July 28, 2014 at 8:45 pm

    This recipe sounds perfect for my tribe, can hide lots of good things in there for them. Where do you get the coconut sugar from?

    • Vicki
      July 28, 2014 at 9:38 pm

      Hi, I buy it from the Health food shop, haven’t yet seen it in the supermarkets unfortunately but it’s in most health food shops. I hope your tribe likes them – 3 out of the 4 of us gave the thumbs up here, Miss Fussy Five year old is always suspicious of anything the first time! Will continue to work on her.

  2. Rebecca
    August 4, 2014 at 8:20 pm

    2/2 adults and 2 out of 3 kids loved these, but I didn’t put quite enough pear in, and the one who wasnt so keen doesn’t like ‘bits’. I like the way you can mix and match ingredients according to what’s in the cupboard and what your likes and requirements are.

    • Vicki
      August 4, 2014 at 9:48 pm

      I’m glad most liked them, I think I might try soaking the chia seeds in a tablespoon of water next time which will make them a bit smoother – and might disguise “bits” for fussy ones!

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