The Best Ever Apricots Banana Muffins with Superfoods
The Best Ever Apricots Banana Muffins with Superfoods
Prep Time
20Minutes
Cook Time
8Minutes
Prep Time
20Minutes
Cook Time
8Minutes
Ingredients
  • 1/2 Cup Butteror 1 stick
  • 3/4Cup Sugar
  • 1 Egg
  • 1 BananaMedium size
  • 1/2Cup Fresh ApricotsPeeled and cut into small pieces
  • 1/3Cup Whole MilkYou may use 2% or even skim milk
  • 1/2tsp VanillaPure. Do not go for Imitation Vanilla
  • 1Cup White Flouror maida
  • 1/2 Cup Wheat FlourChapati 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 FlaxseedsYou 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 SeedsI went conservative on this too. Next time, I’ll up it to 1 Tsp.
  • Handful PecansOptional
  • White Chocolate ChipsOptional
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