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Apricot Banana Muffins Recipe

Apricot Banana Muffins 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.”
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Apricot Banana Muffins

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Reviewed Jun. 10, 2013


Reviewed Aug. 29, 2010

"We loved these. My children loved them."

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