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


    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


    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.

Nutritional Information
(Per Serving)

Calories:222 cals
Kilojoules:928 kJ
Fat:5.5 g
Carbohydrates:38.0 g
Protein:4.5 g
Cholesterol:18.0 mg
Sodium:189 mg
Saturated Fat:1.0 g
Fiber:2.5 g
Calcium:130.0 mg
Total Sugars:21.0 g

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