Banana and Apricot Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Low fat, low calorie, yummy whole wheat banana and apricot muffins! Lovely for breakfast or as a quick snack. Can be frozen on day of baking once cooled and kept for up to a month. Can also be adapted to contain nuts, seeds, any other dried fruit (banana chips, coconut, prunes...) etc etc! Makes 10 large muffins, probably around 24 mini. Ingredients:
1 1/5 cups whole wheat flour |
1 cup rolled oats |
1/2 cup brown sugar |
1 cup banana, mashed |
1/2 cup applesauce |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon vanilla |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
3/4 cup milk |
1/2 teaspoon salt |
2 egg whites |
1/2 cup chopped dried apricots |
Directions:
1. Combine flour, oats, brown sugar, baking powder, baking soda, spices, and salt in a medium sized bowl.
2. In a large bowl, beat the eggs lightly and then stir in the milk, apple sauce and vanilla. Add mashed banana and apricots and combine well.
3. Stir in the flour mixture bit by bit and mix until just combined.
4. Grease muffin pans and divide mixture evenly (no more than 3/4 full). Bake on 350/Gas Mark 4 for 20 - 25 minutes until lightly browned.
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