Banana Apricot Muffins

Banana Apricot Muffins

Makes 12 muffins

Thanks to a reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.

  • 3 tablespoons butter, melted and cooled
  • 1/4 cup honey
  • 2 eggs, beaten
  • 2 medium ripe bananas, mashed with a fork
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups almond flour
  • 3/4 cup walnuts, chopped
  • 3/4 cup chopped dried apricots
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Preheat the oven to 325°F. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined. Spoon batter into the muffin cups. Bake 25 to 30 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.

Nutritional Info: 
Per Serving:Serving size: 1 muffin, 290 calories (200 from fat), 22g total fat, 3.5g saturated fat, 45mg cholesterol, 170mg sodium, 18g carbohydrate (4g dietary fiber, 10g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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