Apricot and Banana Muffins
These apricot and banana muffins are a wonderful combination of healthy and delicious.
If you are having a difficult time getting your kids to eat anything healthy, this is a great muffin recipe to try.
It adds extra nutrition in the form of apricots, juice and whole wheat flour - plus the bananas of course.
Place apricots and nectar or juice in a saucepan. Bring the mixture to a boil. Immediately remove from the heat and let cool. In a medium bowl, mix together the flours, baking powder, salt and baking soda. In a large bowl, mix together the lightly beaten egg, sugar, banana, butter, milk and apricots. Stir in the dry ingredients, mixing just until everything is combined. Spoon the mixture into a non-stick muffin pan (or sprayed with cooking spray or lined with paper cups).
Bake for about 20 minutes until golden.
Makes 12 muffins.
Nutritional Analysis Per Serving
Calories 173; Calories from Fat 35; Total Fat 3.9g; Saturated Fat 2.2g; Cholesterol 24mg; Sodium 233mg; Total Carbohydrates 31.8g; Dietary Fiber 1.4g; Sugars 12.5g; Protein 3.6g; Vitamin A 13%; Vitamin C 15%; Calcium 6%, Iron 7%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
What child doesn't love bananas, at least if they are disguised in a tasty muffin?
Adults looking for healthy muffin recipes will also appreciate this recipe.
Replace the milk with your favorite soy beverage, if you can't or prefer not to drink milk.
I wouldn also try almond milk as a replacement.
I absolutely love it and have used it to replace milk in several muffin recipes with great results.
The mix of whole wheat flour with the white flour adds lots of nutrition and fiber without making the muffins heavy.
These lovely fruit muffins are also relatively low in sugar, because they get added sweetness from the fruits and juices.
These apricot and banana muffins are just one of our very healthy recipes. Find the list here.
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