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Apricot oat muffins

If you are a muffin fan and are carb counting, this is the muffin for you!

Prep Time:
20 minutes
Cook Time:
35 minutes
Serving Size:


  • ½ cup (125 mL) whole-wheat flour
  • ½ cup (125 mL) all-purpose flour
  • 1 cup (250 mL) rolled oats
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • 1 large egg (or 2 egg whites)
  • ¼ cup (50 mL) soft tub margarine or canola oil
  • ½ cup (125 mL) lightly packed brown sugar
  • 1 cup (250 mL) plain non-fat yogurt
  • ½ tsp (2 mL) almond or pure vanilla extract
  • ⅔ cup (150 mL) finely chopped dried apricots
  • 12 whole almonds


  1. Preheat oven to 400°F/ 200°C.
  2. Line compartments of a muffin pan with paper liners (or spray with cooking spray). In a food processor fitted with the steel blade, combine flours, oats, baking powder, and baking soda; process for 5 seconds.
  3. Add egg, margarine, brown sugar, yogurt, and almond extract; process for 25 to 30 seconds or until smooth and blended. Stir in apricots with a rubber spatula.
  4. Scoop batter into prepared muffin pan, filling each compartment about two-thirds full.
  5. Top each muffin with 1 almond.
  6. Bake for 20 to 25 minutes or until tops are golden brown and spring back when lightly touched.


This recipe is from "Norene’s Healthy Kitchen" (Whitecap) by Norene Gilletz.

Nutritional InformationPer muffin
Amount % Daily Value
Calories 160
Fat 6 g %
+ Trans 1 g
5 %
Cholesterol 0 mg
Sodium 155 mg 6.5 %
Carbohydrate 25 g 8 %
Fibre 2 g 8 %
Sugars 12 g
Protein 4 g

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