Total Time
40mins
Prep 10 mins
Cook 30 mins

I recently tried PaulaG’s Pumpkin Fruit and Nut Muffins (#116356) and loved the wonderful moistness given to these by the apricots and raisins. So much so, I went looking through my cookbooks for recipes that might capture that same delightful quality. The original comes from “The 250 Best Muffin Recipes” but I’ve already started tweaking it a bit here. This has been updated since Roosie's review.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees (180c).
  2. In one bowl combine all of the dry ingredients – oat bran, oatmeal, fruit, cinnamon, nutmeg, baking powder, baking soda and salt.
  3. In a second bowl, lightly beat the egg whites by hand. Whisk in the yogurt, oil, applesauce and brown sugar. Fold the wet ingredients into the dry ingredients until just mix. Do not over beat as it will result in a tough lumpy muffin.
  4. Spoon batter into lightly sprayed muffin tin. (Use paper liners if you prefer.) Bake 33 to 38 minutes, toothpick should be clean.
Most Helpful

5 5

These muffins turned out really good. They have a dense and filling texture and just the right amount of sweetness. Thanks for posting!

5 5

These deserve 5 stars for being so healthy and still tasting good. I made this as directed with dried cranberries, dried blueberries and raisins. I also used 1/4 cup Splenda brown sugar blend and added 2 tsp vanilla. When it was time to add the applesauce I discovered I was all out! So I chopped up two apples, and some frozen peach slices and microwaved them then used my immersion blender to puree them. I baked the muffins for 30 minutes and they were cooked all the way through, no mushy centers. They are soft and the fruit is plump and they are just sweet enough. They do have a healthy whole grain texture though. Made for the Went to the market tag game.

5 5

These are very moist, with a great texture. I will cut back on sugar next time as the fruit adds sweetness. I used dried cherries. May try dried apricots or dates next time. These are quite flat on top, not rounded like a flour muffin. UPDATE: Just made these again and used egg substitute for the egg whites and that worked great. I also cut sugar to 1/4 cup and it was fine if you don't like your muffins too sweet. This has become a favorite here!