Maple Apricot Oatmeal Muffins
Start your day on a wholesome note with these Maple Apricot Oatmeal Muffins, a delightful blend of rich, earthy flavors and natural sweetness. Bursting with chewy bites of diced dried apricots and aromatic notes of cinnamon, these muffins balance hearty rolled oats with a mix of all-purpose and whole wheat flours for a lightly textured, nutrient-packed treat. Sweetened naturally with maple syrup and prepared with your choice of dairy or non-dairy milk, these muffins are perfect for breakfast, an on-the-go snack, or a mid-afternoon pick-me-up. Quick to prepare and oven-ready in just 15 minutes, they bake to golden perfection in under 20 minutes—ideal for busy weekdays or leisurely weekends. Enjoy them warm or at room temperature, and feel free to store extras for a breakfast option that’s as convenient as it is delicious!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup dried apricots, diced
- 1 cup milk (dairy or non-dairy)
- 0.5 cup maple syrup
- 0.25 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large bowl, combine the rolled oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir until well combined.
Fold in the diced dried apricots, ensuring they are evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the milk, maple syrup, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients, and gently stir until just combined. Avoid overmixing, as this may result in dense muffins.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 179.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 498 mg | 38% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2466 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
