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Skinny oatmeal apricot muffins on a grey tablecloth with some apricots. The frontmost muffin is halved and there's a white plate with apricots in the background.
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5 from 6 votes

Skinny Oatmeal Apricot Muffins

Skinny Oatmeal Apricot Muffins are perfect for breakfast-on-the-go! They're refined sugar-free, moist, full of fresh fruit, and completely delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Julia Foerster

Ingredients

  • 1/2 cup unsalted butter melted and cooled (115g)
  • 1/4 cup honey 85g
  • 1/4 cup maple syrup 85g
  • 1 cup yogurt 245g
  • 1 large egg
  • 1 cup all-purpose flour 130g
  • 1 cup rolled oats 85g
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped fresh apricots 190g
  • 1 tbsp all-purpose flour

Instructions

  • Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
  • In the large bowl mix together butter, honey, maple syrup, yogurt, and the egg.
  • In another bowl mix together flour, oats, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients. Mix until just combined and all the dry ingredients are wet. Don’t overmix!
  • Toss the chopped apricots with the flour and fold them into the batter.
  • Divide the batter between the muffin cases and bake for 5 minutes at 425°F (218°C) then lower the temperature to 350°F (177°C) and bake for 15 more minutes or until a skewer comes out clean.
  • These muffins stay fresh in the fridge for 1 week. You can also freeze them for up to 3 months.

Nutrition

Calories: 200kcal