By Anna Olson
These mini-muffins are a balanced snack that will appeal to both young and old. Serve them with our Cinnamint Hot Chocolate.
- Prep: 10 min
- Cooking: 15 min - 18 min
- 1 1/3 cups (325 mL) large–flake (old-fashioned) rolled oats, plus extra for sprinkling
- 1/2 cup (125 mL) ground almonds
- 1 1/4 cups (300 mL) plain yogurt (not low fat or fat free)
- 1/4 cup (50 mL) fancy molasses
- 1/4 cup (50 mL) packed light brown sugar
- 1/4 cup (50 mL) unsalted butter melted and cooled
- 1 egg
- 1/2 cup (125 mL) all- purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground nutmeg
- 3/4 cup (175 mL) diced dried apricots
- 1/2 cup (125 mL) sliced almonds
Preheat oven to 375°F (190°C). Line miniature muffin pans with paper liners.
In a large bowl combine, oats, ground almonds and yogurt; let sit for 5 minutes. Stir in molasses, brown sugar, melted butter and egg. In another bowl, sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into yogurt mixture, just until blended. Stir in apricots and almonds.
Spoon into prepared muffin pans, filling 3/4 full and sprinkle with a few oats. Bake for 15 to 18 minutes, or until muffins spring back when gently pressed. Let cool in pan for 10 minutes. Transfer to rack to cool completely.
The mini muffins will keep in an airtight container for up to 3 days, or can be frozen for up to 3 months.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 92 mg|
|Vitamin E:||18 %|