Apricot Banana Muffins Recipe

Apricot Banana Muffins Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

These will satisfy you sweet tooth,” writes Gina Berry of Chanhassen, Minnesota. “If you’re eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar.”

[X]

Rate Apricot Banana Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apricot Banana Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 medium ripe banana, mashed
3 tablespoons heavy whipping cream
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup finely chopped dried apricots
1/4 cup chopped walnuts

Directions

In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutritional Facts 1 muffin equals 251 calories, 11 g fat (5 g saturated fat), 49 mg cholesterol, 182 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apricot Banana Muffins in Cooking for 2 Summer 2008, p37