You wouldn’t think that something made with prunes could be so wonderful, but they are very amazing! Additionally, they have little fat—1 muffin contains less than 5 grams. They are incredibly juicy and neither rubbery nor chewy. Definitely worth a shot. I finished everything in a single day.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ cup white sugar
- ¼ cup vegetable oil
- 1 egg
- 1 cup mashed banana
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup chopped pitted prunes
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 138 mg |
| Sugars | 17 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made recipe as is. It’d good but might be better with a sprinkling of powdered sugar. I used jelly roll pan and baked 20 mins instead of making muffins.
I made it gluten free and the muffins were delicious and held their shape perfectly.
I made this exactly as written with the exception that I also replaced the oil with applesauce. These were very good for breakfast with cream cheese or jam, and for lunch with peanut butter, or for dessert after dinner with frosting. They are also good plain. My husband doesn’t like prunes for some bizarre reason, so they weren’t his favorite, but they are very good and versatile.
Very good. I added chopped walnuts and pecans.
The muffins were very pruney, that it took over the taste of the whole muffin. I did have coconut sugar instead of regular, and added a 1/4 of ground flax seed. Had to add more banana to make it scoopable. Very dense. If I made these again, I’d do only 1/2 cup of prunes.
make sure you pay attention to the salt its 1/8 not 1/4 # Muffinruined
Great recipe! I changed it up a bit by adding 1/2 cup of pecans and reducing the amount of sugar to 1/4 cup. I also cut the prunes into small pieces and they came out delicious!
Soooooooo Great!!! All my daughters loved it. I baked with 24 mini muffin tray one and half times. I will make it doubled so I could bake three times. Thanks for the awesome recipe. There was no fail!!!
Lowered baking time by 5 minutes, came out perfect.
Added orange zest, but not enough. Delicious.
Just made this. I substituted brown sugar for white & added orange zest. Very moist & delicious
Tastes pretty good. Substituted white cane sugar for applesauce and instead of pitted prunes went the easier route with prune purée for my picky eater. Tasty and sweet. Added white chocolate chips.
Delicious, and great texture! I did just 2 tbsp oil and 1/3 cup sugar, added 1/2 cup apple sauce. Also did 1/2 cup almond flour, 1 cup all purpose
Used other people’s suggestions; chopped prunes with flour, and used1/2 Splenda, 1/2 sugar and wheat flour. Added 1 tsp of cinnamon (hubby can never have enough cinnamon). Hubby loved them, I thought they were ok. Would add walnuts next time for a little more texture.
4.22.19 I think prunes often have an “image problem,” simply because many people don’t understand they’re just dried “plums.” Don’t often do this, but I took some liberty with this recipe based on reading the reviews. My opened pkg of diced prunes had been sitting around for a while and were VERY dry/brittle, so I rehydrated them in some boiling water for about 5 minutes, then drained (made them super tender in the muffins). Almond is a good complement to dried plums, so I sub’d almond extract for the vanilla and increased it to 1-1/2 tsp. I also used Truvia® Baking Blend and Egg Beaters® as subs for the sugar and eggs, but stayed true to the amounts in the recipe. A good number of reviewers said these muffins were bland, but these were some of the tastiest muffins I’ve had in a very long time, simply chockablock full of flavor. With the first bite, you get the incredible sweetness from the prunes, then the subtle banana kicks in. They’re moist, tender, just perfect muffin texture. For a variation on flavor, I could see adding some lemon zest, allspice, pecans, or walnuts. I know, I know, I made changes to this recipe, but this was a total success today, and I will make these muffins the same way in the future. This was a superb breakfast muffin this morning.
Delicious muffins! Mine only needed 20 minutes to bake. I’m looking forward to having them for breakfast this week!
Great recipe, have made many times! I cut down the sugar some because the bananas are so ripe and sweet and I’ve used a gluten free flour mix that was a hit too. I also added flax seed for a healthy boost. Overall a great recipe that I will continue to make!
I like the taste. they smell good. but i used fruit preserves (mixture of bluberry, cranberry, pomegranate, acai) instead of pitted prunes. added 1/4 sugar because the preserves has a bit of sourness.
Muffins weren’t too sweet but did taste bland. You could barely taste the banana or the prunes unless you were directly biting a prune bite. I baked them in a mini muffin tin so that may of been the case. Muffins were not as moist as other reviews mentioned.
I wanted to try prunes because I had heard they are quite healthy, but didn’t like snacking on them by themselves (too mushy for my taste). I found this recipe and made it exactly how it said and loved the result. They baked up very nicely and taste great!
Perfect.