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Banana & Fruit Muffins

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  • 40 g SAFARI pecan nuts, coarsely chopped
  • 125 ml (75 g) SAFARI Raisin & Cranberry mix
  • 500 ml (280 g) SASKO cake flour
  • 10 ml MOIR'S baking powder
  • 3 ml bicarbonate of soda
  • 2 ml salt
  • 125 ml (100 g) light brown sugar
  • 2 extra-large eggs
  • 45 ml milk
  • 125 ml cooking oil
  • 5 ml vanilla essence
  • 250 ml (1 cup) ripe mashed bananas (about 3 medium)


  1. Sift flour, baking powder, bicarbonate of soda and salt together. Add brown sugar, nuts and fruit mix.
  2. Whisk eggs, milk, oil and essence together. Add to dry ingredients with mashed bananas. Mix lightly with a spoon until just combined. Don’t over-mix; mixture should still be lumpy.
  3. Grease hollows of a 12 cup muffin pan with cooking spray. Spoon mixture into pan, filling each two-thirds full.
  4. Bake in a preheated oven at 180°C for about 20 minutes or until golden brown and done. Turn out onto a wire rack to cool.
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