Homemade Apricot and Banana Muffins

Every morning, breakfast is either toast bread, peanut butter jelly sandwiches or oatmeal with milk.

Kids get bored easily with the repeated breakfast that put off their appetite easily.

I decided to try something different this week which lift up my kids’ spirit quite surprisingly.

Apricot and Banana Muffins!

Bananas and apricots, both are essential ingredients to treat constipation, helps kids to have a smooth bowel movements when they had too much of yummy food.

If you have time, you should make them in large batches, store the extras in the freezer so that you can have fresh muffins whenever your kids wanted new breakfast.

All you have to do is thaw the raw muffins and bake them in the oven.

Easy as a pie!

In this recipe, I had used brown sugar instead of white sugar in order to reduce the calories.

Dried chopped apricots and bananas plus brown sugar provide natural sweetness with less calories in the muffins, more nutritional value for your kids.

You may notice that I had mentioned to stir the ingredients well, not beat them.

If you over beat the muffin batter, it will not rise well.

Instead, the muffins would sink in because light stirring helps to enhance light and soft texture to the batter.

The muffins will rise up easily, puffy and fluffy , bounced back when you lightly touch them.

In addition, you don’t have to use fresh bananas.

I had even used browned polka dot skin bananas, which were left on the pantry.

Just mash them with the back of a fork, add into the milk mixture.

You don’t have to worry about stomachache because those dark brown spots on the bananas skin are substance that helps to fight against cancer cells.

So, over-ripen bananas are useful for fighting cancer.

Don’t throw them into the bin!
Apricot and Banana Muffins

Ingredients:

• 5 oz plain self raising flour
• 1 tsp baking powder
• 3 tbsp brown sugar
• 4fl oz low fat milk
• 2 tbsp unsalted butter
• 1 egg (grade A) beaten
• 1 tsp vanilla essence
• 1 medium size banana-peeled and smashed
• Ahandful of dried apricots, chopped
• Muffins paper cups
• Muffin tray

Method of baking:

• Preheat oven at 180C
• Place muffin paper cups into a 12 holes muffin tray. Do not grease the paper cups.
• In a big mixing bowl, sieve in self raising flour and baking powder.
• Add in brown sugar .
• In a jug, combine low fat milk, egg and vanilla essence together.
• Then add in the mashed bananas into the jug.
• Mix well with a stainless steel fork.
• Pour the liquid into the dry ingredients and mix lightly, not beat the batter.
• Stir in the dried apricots.
• Spoon the muffin batter into the muffin paper cups 2/3 full.
• You can add in some chopped apricots on top.
• Bake the muffins in the oven for 30minutes, until the muffins are risen and golden brown.
• Cool on wired rack before storing in the air tight container.
• If you can’t finish them in 3 days, keep the remainder muffins in the fridge.

Written by peachpurple

Photo taken by pixabay

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