Banana Apricot Walnut Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18-20 muffins
A very moist muffin from the addition of lots of bananas that also allows you to omit milk and eggs.
  • ⅓ cup honey
  • 3 Tbsp. canola oil
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 2 cups mashed bananas (about 6-7 frozen)
  • 2 Tbsp. lemon juice
  • 1 cup whole wheat flour
  • 1 cup pastry or cake flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chopped apricots
  • ⅓ cup chopped walnuts, plus more for topping
  1. Preheat oven to 350F. Line a muffin tin with 20 liners. Mix honey, oil, vanilla and salt in a large bowl. Add the bananas and the lemon juice. Whisk the flours, baking powder, and baking soda together, add to the banana mixture. Fold in the nuts and apricots. Sprinkle the muffins with the more nuts if desired.
  2. Spoon the batter into the prepared muffin tins and bake for 18-20 min. Let cool in the muffin tins for 5 min and then remove to a rack to completely cool. Store in an airtight container for a few days.
Recipe by Noshing With the Nolands at