Apricot Banana Muffins Recipe

4 2 1
Apricot Banana Muffins Recipe
Apricot Banana Muffins Recipe photo by Taste of Home
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Apricot Banana Muffins Recipe

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4 2 1
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These will satisfy you sweet tooth. If you’re eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. —Gina Berry,Chanhassen, Minnesota.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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.
Editor's Note: Fill empty muffin cups halfway with water before baking.
Originally published as Apricot Banana Muffins in Cooking for 2 Summer 2008, p37

Nutritional Facts

1 each: 251 calories, 11g fat (5g saturated fat), 49mg cholesterol, 182mg sodium, 36g carbohydrate (18g sugars, 2g fiber), 4g protein.

  • 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.
Editor's Note: Fill empty muffin cups halfway with water before baking.
Originally published as Apricot Banana Muffins in Cooking for 2 Summer 2008, p37

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Reviews forApricot Banana Muffins

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ltldrmrgrl89 User ID: 7298248 154704
Reviewed Jun. 10, 2013

"tastey!"

MY REVIEW
PEchols User ID: 1824146 99311
Reviewed Aug. 29, 2010

"We loved these. My children loved them."

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