Go Back
–+ servings

Banana Apricot Walnut Muffins

Tara Noland
A very moist muffin from the addition of lots of bananas that also allows you to omit milk and eggs.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 18 -20 muffins

Ingredients
 

  • 1/3 cup honey
  • 3 Tbsp. canola oil
  • 1 tsp. vanilla
  • 1/2 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
  • 1/2 tsp. baking soda
  • 1/2 cup chopped apricots
  • 1/3 cup chopped walnuts plus more for topping

Instructions
 

  • 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.
  • 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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!