Apricot Muffins

  • Preparation 15 MIN
    Cooking 25 MIN
  • Makes 12muffins
  • Freezes



  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line 12 muffin tins with paper cups or oil thoroughly.
  2. In a food processor, grind the rolled oats into powder. Place into a large bowl with all the dry ingredients and apricots.
  3. In another bowl, combine the eggs, oil, buttermilk, and applesauce with a whisk. Pour over the dry ingredients and stir gently with a spatula until the flour is just moistened.
  4. Spoon the batter into the cups. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Unmould and cool on rack. 


You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.

Change the flavour!
Substitute the apricots for dried cranberries, raisins, dried cherries, or mixed dried fruit.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 muffin

Content % Daily Value
Calories 300  
Total Fat 11.5 g  
Saturated Fat 1 g  
Sodium (salt) 117 mg  
Carbohydrates 44 g  
Fibre 2 g  
Protein 5 g