Preheat the oven to 170˚C/340˚F
Mix the flours, mixed spice, baking powder and bicarb together in a large bowl.
In another bowl, mix the mashed bananas with the egg and olive oil. Finely grate the pear (or apple) straight into the egg mixture, to capture any juice that comes from grating the fruit.
Lightly mix the wet and dry ingredients together – if you mix too much it can make the muffins heavy.
Spoon into a mini muffin tray – about 1 heaped teaspoon mixture per muffin (they should be quite full).
Bake for 15 minutes, until golden and springy to touch.
Leave in tin a couple of minutes then move to wire rack to cool completely.