Baking: Cakes, Cookies, Muffins: Charm's Banana, Apricot and Date Muffins

Enjoy a treat and boost your fiber intake with these yummy muffins.

Author: Charmaine, CalorieKing member
Date: June 20, 2013

Suggestions: Muffins can be frozen individually in sandwich bags. Defrost and microwave for 10 seconds before eating.

Serves: 24 person(s)
Yield: 24 x muffins (2 dozen)

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients:

2 cup self-raising flour
1 cup all-purpose flour
1 cup dry rolled oats
3 1/2 tsp baking powder (bi-carb)
2 tsp cinnamon
1/4 tsp ground nutmeg
2/3 cup honey
2 eggs, beaten
1/2 cup oil, such as canola
5 large bananas, slightly mashed
12 dried apricots, diced
12 dried dates, diced
2 cup low-fat vanilla yogurt

Directions:

Preheat oven to 350°F. Line two muffin pans with muffin papers.

Put all ingredients in a large bowl and with a spoon mix together until combined. Spoon mixture into muffin pan, filling each hole about 3/4 full or until all the mixture is used up. Bake in preheated oven for 25 to 30 minutes.