KITK: Apricot Banana Muffins


Seriously, it CAN happen. If you want your kids to eat healthy and appreciate good food, one way to help is to incorporate them into what goes on in the kitchen. It doesn’t have to be everyday or every meal. Start with once a week. The secret to a successful experience is preparation. Make sure the kitchen is clean and dishes aren’t piled up across the counters (wait – is this only at my house maybe?), prepare some or all of the ingredients (like if you know it’s something that requires chopping that you don’t want a 3 year old doing) and use a recipe that you have made before and feel comfortable with. I also wouldn’t advise trying to make a 5 course elaborate meal with your preschooler. Save that for when they are in grade school.

I wish I could take credit for this recipe because it is SO delish, but I found it on It’s super easy to make, pretty darn healthy, it can easily be gluten and dairy free for those with food sensitivities and it is packed with protein – which is one of the leading concerns for parents of toddlers and preschoolers, “how can I get more protein in my child?!?”. Well, this is one way…there is a whopping 9 grams of protein in each muffin!!! 


Banana Apricot Muffins

–Annotations in bold are adaptations I’ve made to this recipe–
Makes 12 muffins
Thanks to a reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.
**I double all ingredients to make 2 dozen muffins**
3 tablespoons butter, melted and cooled
1/4 cup honey
2 eggs, beaten
2 medium ripe bananas, mashed with a fork (I use 3 bananas for 1 dozen, or 6 bananas for 2 dozen)
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups almond flour (When I double the recipe I use 4 Cups almond flour, which is one bag of Bob’s Red Mill almond meal, and 1.5-2 Cups whole wheat flour)
3/4 cup walnuts, chopped
3/4 cup chopped dried apricots
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup ground flaxseed
NOTE: the reason I use whole wheat flour is because our family doesn’t have any gluten sensitivities and almond flour is very expensive so this offsets the cost a bit.
Preheat the oven to 325°F. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots (and flaxseed, cinnamon, and nutmeg) until just combined. Spoon batter into the muffin cups. Bake 25 to 30 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.
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To make this recipe dairy free, substitute coconut oil for butter.

To make this recipe gluten free, do not add any whole wheat flour. Only use almond meal.

“Everybody likes these muffins” says my 3 year old.


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