Recipe: Fruity Muffins with Apricots and Raisins

Please share if you love it!

For the most part I’m not a big fan of sweets. Salty foods are my indulgence of choice. But there are two sweet treats I can’t resist – chewy oatmeal cookies and muffins of any kind.

Fruity Muffins with Apricots and Raisins

Oatmeal cookies are my first love.

This version with applesauce, dried cranberries, raisins and walnuts is my top pick. There’s something about the combination of chewy fruit and oats I find comforting. There must be some childhood memory associated with these cookies, but if there is, I don’t recall.

Dr. Cookie Oatmeal Cookies

Dr. Cookie Oatmeal Cookies

When a craving strikes for baked goods, if oatmeal cookies aren’t ringing my bell, you’ll find me whipping up a batch of  muffins.

Apricot Muffins.jpg

Apricot and Raisin Muffins.jpg

Keeping with my dried fruit theme from the oatmeal cookies, I whipped up a batch of these tender whole grain muffins for breakfast this past weekend.

Notice the baking pan? It was a discovery I couldn’t resist. It was intended for bar and brownie making, but I found it a fun change from round tins.

Apricot and Raisin Muffins-4.jpg

The next time you’re in a baking mood, give these wholesome muffins a try. They’ll warm your soul along with a steaming mug of coffee.

Have a good week everyone!

~ Kristi

Apricot and Raisin Muffins

Serving Size: 8

Apricot and Raisin Muffins

Shake It Up!

You can use any dried fruit in this recipe. Try chopped dried apples, or dried cranberries.


  • 4 tablespoons wheat germ
  • 1 ¼ cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 large egg
  • ¼ cup maple syrup
  • 2 tablespoons canola oil
  • ½ cup low fat milk
  • ⅓ cup walnuts, finely chopped
  • ½ cup dried apricots, chopped into small pieces
  • ½ cup raisins


  1. Preheat the oven to 350 degrees and spray a non-stick muffin tin generously with cooking spray.
  2. Combine ingredients until well blended.
  3. Scoop into muffin tins with a large ice cream scoop.
  4. Bake for 15 - 20 minutes until a toothpick inserted in the center comes out clean.


Food energy: 201kcal Weight Watchers PointsPlus 5 Saturated fatty acids: 0.86g Monounsaturated fatty acids: 3.39g Polyunsaturated fatty acids: 3.32g Total fat: 7.57g Calories from fat: 68 Cholesterol: 26mg Carbohydrate, by difference: 29.96g Total dietary fiber: 3.08g Protein: 5.58g Total lipid (fat): 8.12g Water: 36.72g Ash: 1.80g Total sugars: 15.26g Calcium: 118mg Iron: 1.45mg Magnesium: 45mg Phosphorus: 167mg Potassium: 289mg Sodium: 141mg

This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content. Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.

Last updated by at .


  1. says

    I thrown dried apricots into muffin quite often with some nut and we love them so I know, we would love these. Maple syrup is always a winner. Off to print this.

  2. says

    I’m with you…..I’m not that into desserts. I do make some great oatmeal cookies and these muffins look like they would be my husband’s favorite. I have all the ingredients, too. Yes, even the wheat germ. Sure wish I had that baking pan. I’m going to have to look for one of those.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>