Web exclusive recipe: Banana, date & apricot muffins

By Jennifer Irvine

UPDATED: 19:01 EST, 31 December 2011

These muffins have a really good natural sweetness from the honey
and sultanas, and the best thing is that my kids love them so it’s the perfect way to get them to eat more fruit. ‘More!’ is their verdict.

Banana, Date & Apricot Muffins



Makes 12-14

  • 150g/5oz brown rice flour or ground rice
  • 2 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 2 tsp ground cinnamon
  • 120g/4 ¼ oz sultanas
  • 120g/4 ¼ oz ready-to-eat dried apricots chopped
  • 120g/4 ¼  ready-to-eat dates chopped

  • 40g/1 1/2oz pecan nuts chopped
  • 2 tbsp clear honey
  • 80ml/3 1/2 fl oz sunflower oil
  • 150ml/5 fl oz apple juice
  • 4 ripe bananas peeled and mashed
  • 2 apples peeled cored and grated
  • 2 medium free-range eggs at room temperature beaten

 
  1. Preheat the oven to 160°C/140C fan/gas 3. Line a 12-hole muffin tin with paper muffin cases (depending on size, you may be able to make one or two extra muffins from the mixture).
  2. Sift the rice flour, bicarbonate of soda, baking powder and cinnamon into a large bowl. Stir in the sultanas, apricots, dates and pecan nuts.
  3. In a separate bowl, mix the honey, sunflower oil, apple juice, mashed banana, grated apple and eggs together. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently with wooden spoon to combine.
  4. Divide the batter equally between the 12 muffin cases and bake in the oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack. Serve warm or cold.

Preparation time 15 minutes Cooking time 30 minutes
Wheat free, Gluten free, Dairy free, Vegetarian

 

For more pure recipes, click below



 
 

Comments (0)

We are no longer accepting comments on this article.