The Best Ever Apricots Banana Muffins with Superfoods

 

The Best Ever Fresh Apricots Banana Muffins with Superfoods – What do you do when life gives you a banana that is going bad and an apricots tree in the backyard that is in full bloom harvest mode….you make muffins!! At least, that’s what I did and did I or what!!!

 

I have made muffins before but not like these. I am singing my own praises but honestly, all modesty aside, these are the BEST MUFFINS I have ever made! My husband even called them “air muffins” because they were so fluffy light and deliriously delicious.

In addition to the usual ingredients, I added TWO SUPERFOODS that I have started to include in a lot of recipes these days. My little boy does know about them, in fact, yesterday, when I was getting all the ingredients together, he went to the pantry and brought me the jar of  ground flaxseeds on his own without even being asked.

 

©www.thephdmama.com

 

Flaxseeds are known as the original superfood. Not only are they high in fiber, they contain Omega-3 fatty acids, the “good” fats known to benefit heart health, and have antioxidant qualities.

 

The second superfood I added into my mix were Chia Seeds. A popular superfood, they are known to have tremendous health benefits. Here is an informative article about the many benefits of chia seeds.

 

Best Ever Fresh #Apricots #Banana #Muffins #Recipe with two #superfoods #ThePhdMuffins #FoodsKidsLove Click To Tweet

 

 

So…without much further delay, here’s the recipe. I really hope you make it. Let me know how it goes. If you like how it turns out, please link to @thephdmama on Twitter with a picture and the #ThePhdMuffins 

Print Recipe
The Best Ever Apricots Banana Muffins with Superfoods
Course Dessert
Cuisine American
Prep Time 20 Minutes
Cook Time 8 Minutes
Servings
Ingredients
  • 1/2 Cup Butter or 1 stick
  • 3/4 Cup Sugar
  • 1 Egg
  • 1 Banana Medium size
  • 1/2 Cup Fresh Apricots Peeled and cut into small pieces
  • 1/3 Cup Whole Milk You may use 2% or even skim milk
  • 1/2 tsp Vanilla Pure. Do not go for Imitation Vanilla
  • 1 Cup White Flour or maida
  • 1/2 Cup Wheat Flour Chapati flour (I used 1/2 cup wheat flour for two reasons; one, because I ran out of white flour, and two, because it is healthier. If you want, you can make this entire recipe with just one or the other kind of flour)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 Tbsp Ground Flaxseeds You can up this to two. Since I was making this for the first time, I erred on less than more. Next time, I'll add 2 Tbsp
  • 1/2 tsp Chia Seeds I went conservative on this too. Next time, I'll up it to 1 Tsp.
  • Handful Pecans Optional
  • White Chocolate Chips Optional
Course Dessert
Cuisine American
Prep Time 20 Minutes
Cook Time 8 Minutes
Servings
Ingredients
  • 1/2 Cup Butter or 1 stick
  • 3/4 Cup Sugar
  • 1 Egg
  • 1 Banana Medium size
  • 1/2 Cup Fresh Apricots Peeled and cut into small pieces
  • 1/3 Cup Whole Milk You may use 2% or even skim milk
  • 1/2 tsp Vanilla Pure. Do not go for Imitation Vanilla
  • 1 Cup White Flour or maida
  • 1/2 Cup Wheat Flour Chapati flour (I used 1/2 cup wheat flour for two reasons; one, because I ran out of white flour, and two, because it is healthier. If you want, you can make this entire recipe with just one or the other kind of flour)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 Tbsp Ground Flaxseeds You can up this to two. Since I was making this for the first time, I erred on less than more. Next time, I'll add 2 Tbsp
  • 1/2 tsp Chia Seeds I went conservative on this too. Next time, I'll up it to 1 Tsp.
  • Handful Pecans Optional
  • White Chocolate Chips Optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. Melt butter in a large microwave-safe bowl. Once melted, add the sugar and egg and whisk everything together.
  3. While the butter is melting, mash the banana and apricots. It doesn't matter if you mash them together or separate. I did them separately just because I used apricots as an after thought and wasn't originally planning on using them.
  4. Add the mashed banana and apricots in the microwaved bowl with butter, sugar, and egg already in it. It's alright for the banana and apricots to not be completed dead mashed. If there are a few soft chunks of fruit in the bowl, don't worry about it. It's all yummy anyway.
  5. Next, add the milk, vanilla, flours, baking soda, baking powder, flaxseeds, and chia seeds and mix well. You do not need an electric whisk to blend the ingredients. A regular manual whisk will do just fine.
  6. Pour a generous scoop of the prepared batter into your muffin tray. (I sprayed some Baking Spray into the muffin tray before scooping in the batter). Do not worry about overflowing. I did not find this to be an issue even when I had filled the muffin spaces up high. As a little treat for my kid, I had him help me by put 1 white chocolate chip in some of the muffins. This, of course, is entirely optional.
  7. Once the tray is ready, place in the pre-heated oven for exactly 8 minutes.
  8. EXTRA: I had some batter left over after the first batch of 24 muffins so I crushed some pecans (wanted to add walnuts but had run out) and added them into the batter.
  9. I did not vary the baking time. I kept it for the normal 8 minutes and the muffins turned out just as delicious with a little added texture from the pecans.
Recipe Notes

I know some people tend to bake for lesser number of minutes than written out in recipes. Do that if you must, but otherwise, EIGHT minutes is exactly the right amount of time to bake my muffins (although, please keep your location in mind. Altitude and the kind of oven you use may alter the bake time. I am no expert in this regard so I cannot offer any suggestions).

 

At the end of 8 minutes, be prepared to get some soft, "air-light", and the absolute BEST muffins ready to be devoured.

 

Enjoy!

 

Again, if you make these muffins, please link to @thephdmama on Twitter with a photo of your muffins and use the #ThePhDMuffins

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