Banacot Muffkies (Banana Apricot Muffin Cookies)

Lindsay Dougherty


I wanted something different than a regular cookie or muffin, so I combined them. I figured, why not? My family loved them and it's a great base for adding other mix-ins or even making oatmeal cookies out of it. I wanted to reduce the sugar so I used Splenda & Splenda brown sugar, but the regular stuff works too.

★★★★★ 1 vote
3 dozen
20 Min
10 Min


1 1/2 stick
butter, softened (i like salted when i bake)
1 1/2 c
splenda sweetener
1/2 c
splenda brown sugar
ripe bananas, sliced
2 Tbsp
sugar-free apricot preserves
large eggs
2 c
all purpose flour
1 tsp
baking soda
1 Tbsp
cinnamon, ground
1/2 tsp
nutmeg, ground
1/2 tsp
1/2 c
semi-sweet chocolate chips
1 c
vanilla or white chocolate chips


1Preheat oven to 350 degrees. Grease 3 large cookies sheets with non-stick baking spray and set aside.
2Cream softened butter and both type of sugars in mixer. Once mixed, add in 2 eggs and beat until creamy.
3In a separate bowl, mash together your bananas and apricot preserves. Add to mixture to your mixer and beat until smooth.
4In another bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Stir until mixed.
5Turn mixer to medium-low speed and slowly add in dry ingredients until batter is fully mixed.
6Fold in both types of chocolate chips. Be careful not to over-mix the batter. If using a tabletop mixer, the kneading attachment works well for this step.
7Spoon batter onto greased cookies sheets, making sure to leave at least an inch around each spoonful. The cookies tend to spread out when baked. I fit about a dozen on each sheet.
8Bake in 350 degree oven for 10-12 minutes or until edges begin to brown and centers are fluffy. A fork or toothpick should come out clean. Let cool for 5 minutes.
9Makes about 3 dozen. Store in air-tight container to keep soft.

About Banacot Muffkies (Banana Apricot Muffin Cookies)

Course/Dish: Cookies