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Apricot Banana Muffins

3.5 | 2 Reviews
Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Gina Bergamino, Chanhassen, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 04, 2023

These will satisfy your 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.

TEST KITCHEN APPROVED

Apricot Banana Muffins

3.5 | 2 Reviews Add your review
Yield:8 muffins
Prep:20 min
Cook:20 min
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Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large 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
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Directions

  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.

Nutrition Facts

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