Banana muffins with apricot and pecan nuts

banana apricot and pecan muffins

For the more discerning reader with a very good eye. Back in the winter when I was looking at my life and wondering ways to move forward as we so often do I had a notion, ‘Why don’t I start another blog?’

It seemed like a brilliant idea at the time so I set it up and started writing really pleased with myself but as time wore on it became obvious that I was doubling my workload and writing the same stuff here and there. Work got so busy I didn’t write anything on there for months and so now I have taken the decision to stop and just focus here.

I know, I know sometimes you have to go through with an idea to realise maybe it wasn’t all that good in the first place – but at the time it seemed the nuts.

That is why the above photo (mine) shows a different website ;)

Talking of nuts – here’s a recipe for pecan nuts

Banana muffins with apricot and pecan nuts

It happens way too often. I go to get a banana from the fruit bowl and it’s looking mottled and brown. I know the children won’t eat them and I know husband won’t take them into work either but if there’s one thing I refuse to do it’s throw them in the bin.

Many a time I’ve peeled them back to find perfect bananas so I chop them up and serve with custard, always goes down a treat but if they are a little bit too past their best than this is the perfect recipe to salvage them from the bin and make banana muffins as a snack or lunchbox filler.

In this recipe I have used dried apricot bits and pecans as I had them to use up in the cupboard so feel free to substitute with any dried fruit or nut that takes your fancy

5.0 from 1 reviews
Banana muffins with apricot and pecan nuts
 
An excellent way to use up bananas past their prime and make a healthy snack, ideal for picnics and after school munchies.
Author:
Recipe type: Snack
Cuisine: British American
Ingredients
  • 100g butter
  • 175g light soft brown sugar
  • 300g very ripe bananas
  • 2 medium eggs beaten
  • 275g self raising flour
  • 1 tsp cinnamon
  • 125g dried apricots diced
  • 50g pecans chopped
Instructions
  1. Preheat the oven to 180C/160C fan/ Gas mark 4
  2. Line a muffin tin with paper cases
  3. Add the butter and sugar into a food processor and mix well
  4. In a separate bowl mash the bananas, add to the food processor
  5. Add the eggs, apricots and pecans and mix
  6. Sift the flour and cinnamon and add to the food processor, pulse until mixed well together
  7. divide the mixture between the paper cases paying attention to only fill two thirds high
  8. Bake in the oven for 30 - 35 minutes
  9. test they are ready by pressing the tops, they should spring back when lightly pressed
  10. Substitute the dried apricots with any other dried fruit
  11. Substitute the pecans with any other nut, almond, hazelnuts, walnuts
  12. Keep in an airtight tin
 

1 Comment

  1. August 29, 2014 / 12:52 PM

    With or without apricot and pecan nuts, banana muffins are my favorite :) thanks for sharing this recipe!

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