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Apricot and Banana Muffins

2013-04-21
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  • Yield : 12 muffins
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Nutritional Info

This information is 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%

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.

Apricot and Banana Muffins


vegetarian label

Ingredients

  • 1 cup chopped dried apricots
  • 1/2 cup apricot nectar or orange juice
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1/2 cup sugar
  • 1 cup mashed ripe bananas
  • 3 tablespoons butter or margarine, melted
  • 3/4 cup milk

Method

Step 1

Preheat oven to 350°F.

Step 2

Place apricots and nectar or juice in a saucepan. Bring the mixture to a boil. Immediately remove from the heat and let cool.

Step 3

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).

Step 4

Bake for about 20 minutes until golden.

Make it Healthier:

  • Add 1/2 cup chopped walnuts to the dry ingredients for extra nutrition and a great crunch. Look here to see why walnuts are so good for us.
  • Replace the milk with your favorite non-dairy beverage, if you can’t or prefer not to drink milk. I love almond milk and use it in muffins all the time with great results, but you can also choose coconut milk or soy milk.
  • The mix of whole wheat flour with the white flour adds lots of nutrition and fiber without making the muffins heavy. You can also use all whole wheat flour, but I would suggest you sift the flour first to make it lighter. The extra whole grain flour does add more fiber and other nutrients.

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. These lovely fruit muffins are relatively low in sugar, because they get added sweetness from the fruits and juices.

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These apricot and banana muffins are just one of our very healthy recipes. Find the list here.

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