Apricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups; lightly coat insides of cups with cooking spray. Set aside.

  • In a large bowl stir together flour, oats, brown sugar, baking powder, allspice, and salt. Stir in the apricots. Make a well in the center of the flour mixture. In a small bowl whisk together the milk, oil, and egg; add all at once to the flour mixture. Using a fork, stir just until moistened.

  • Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle pecans evenly over top. Bake for 15 to 16 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins from muffin cups; serve warm.


Tip: If using a sugar substitute-sugar blend, we recommend from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar. Nutrition Facts per serving with substitute: Same as below, except 153 cal., 17 g carb., 110 mg sodium. Exchanges: 0 carb. Carb choices: 1.

Nutrition Facts

1 muffin
166 calories; protein 3.4g; carbohydrates 20.6g; dietary fiber 1.5g; sugars 7.2g; fat 8.3g; saturated fat 0.7g; cholesterol 0.3mg; vitamin a iu 289.2IU; vitamin c 0.1mg; folate 34.2mcg; calcium 73.7mg; iron 1.2mg; magnesium 27.3mg; potassium 141.7mg; sodium 111.1mg.

1 1/2 fat, 1 starch, 1/2 other carbohydrate