Apple Apricot Mini Muffins
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| Servings |
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Ingredients
Nuts - Seeds
- 1 cup raw walnuts or walnut pieces processed into flour
Dairy
- 2 egg whites use the yolks for another recipe
Fresh Fruits
- 1/2 ripe banana
Canned - Jarred
- 3/4 cup unsweetened apple-apricot sauce or any other flavor unsweetened applesauce
Dried Spices - Seasonings
- 1-1/2 teaspoon ground cinnamon or pumpkin pie spice
Ingredients
Nuts - Seeds
Dairy
Fresh Fruits
Canned - Jarred
Dried Spices - Seasonings
|
Rate this recipe!
|
Instructions
- Preheat oven to 350 degrees.
- In a medium-size bowl, mash banana with fork. Set mashed banana aside. In a small food processor, pulverize walnuts into a fine flour, stirring once or twice during pulverizing. Optional - add pinch of salt to walnut flour.
- Whisk egg whites into mashed banana until light and fluffy. Stir-in walnut flour, unsweetened apple-apricot sauce or other applesauce, and cinnamon or pumpkin pie spice.
- Grease or line 24 cup mini muffin tray with mini muffin papers. Fill each three-fourths full.
- Bake 12 to 18 minutes until edges are lightly browned and toothpick inserted in middle of muffin comes out clean. Remove from oven. Remove from muffin tin and cool on a wire rack.
- Store leftover muffins in an airtight container or ziplock bag and refrigerate or freeze. Thaw before serving.
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