I found this healthy recipe online at the Betty Crocker website while looking for something to do with the dried apricots I'd bought as a snack for Scott. He didn't like them as much as the dried mangoes we had previously. But after I chopped them up in muffins, everyone likes them!
3/4 c. AP flour
1/2 c. plus 1 T. old-fashioned oats, separated
1 t. baking powder
1/4 t. salt
1 egg (Vegans can use Ener-G's Egg Replacer product.)
1/2 c. packed brown sugar (I love brown sugar!)
1/3 c. almond milk
3 T. canola oil
1/2 t. almond extract
1/3 c. finely chopped dried apricots
Preheat the oven to 400 degrees F. Grease only the bottoms of SIX regular-sized muffin cups OR line them with paper baking cups.
In a medium bowl, mix the flour, 1/2 c. oats, baking powder, and salt. In a small bowl, beat the egg (or replacer). Mix the brown sugar, almond milk, canola oil, and almond extract together with the egg (or replacer). Stir the wet mixture into the dry mixture until the flour is just moistened. Fold in the apricots.
Divide the muffin mixture evenly between the SIX muffin cups. Sprinkle each with 1/2 t. oats.
Bake 23 - 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from pan to cooling rack. Serve warm. Makes six healthy muffins.