Banana, Date and Apricot Muffins





These Muffins have a really good, natural sweetness from the honey and sultanas, and the best thing is that kids love them, so it’s the perfect way to get them to eat more fruit. ‘More!’ is their verdict.


Preparation time-15 minutes

Cooking time-30 minutes

Wheat free, Gluten free, Dairy free, Vegetarian

Preheat oven to 160oC/Gas 3

  • 150g brown rice flour or ground rice
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons ground cinnamon
  • 120g sultanas
  • 120g ready-to-eat dried apricots, chopped
  • 120g ready-to-eat dates, chopped
  • 40g pecan nuts, chopped
  • 2 tablespoons clear honey
  • 80ml sunflower oil
  • 150ml apple juice
  • 4 ripe bananas, peeled and mashed
  • 2 apples, peeled, cored and grated
  • 2 free-range eggs, at room temperature, beaten


  1. Line a 12-hole muffin tin with paper muffin cases. Sift the rice flour, bicarbonate of soda, baking powder and cinnamon into a large bowl. Stir in the sultanas, apricots, dates and pecan nuts.
  2. In a separate bowl, mix the honey, sunflower oil, apple juice, mashed banana, grated apple and eggs together.
  3. Make a well in the centre of the dry ingredients and pour in the wet mixture.
  4. Stir gently with a wooden spoon to combine.
  5. Divide the batter equally between the 12 muffin cases and bake in the oven for 30 minutes or until a skewer inserted into the centre comes out clean.
  6. Remove from the oven and leave to cool on a wire rack.
  7. Serve warm or cold.


Top tip: These muffins get better with age-try them a couple of days after baking and you will be very pleasantly surprised!

This recipe was taken from ‘The Diet for Food Lovers’. Available to buy here.