WHOLE-WHEAT MUFFINS

These muffins are made with whole-wheat flour and packed with fiber-rich fruit and oats—perfect for a treat.

MAKES: 10     PREP: 20–25 MINS, PLUS COOLING     COOK: 25–30 MINS

2 cups whole-wheat flour

2 teaspoons baking powder

2 tablespoons packed light brown sugar

¾ cup finely chopped dried apricots

1 banana, mashed with

1 tablespoon orange juice

1 teaspoon finely grated orange zest

1¼ cups skim milk

1 egg, beaten

3 tablespoons canola or sunflower oil

2 tablespoons rolled oats

honey or maple syrup, to serve (optional)

1. Preheat the oven to 400°F. Put ten muffin cups into a muffin pan. Sift the flour and baking powder into a mixing bowl, adding any husks that remain in the sifter. Stir in the sugar and chopped apricots.

2. Make a well in the center of the dry ingredients and add the banana, orange zest, milk, beaten egg, and oil. Mix together well to form a thick batter. Divide the batter evenly among the ten muffin cups.

3. Sprinkle each muffin with a few rolled oats and bake in the preheated oven for 25–30 minutes, or until well risen and firm to the touch. Transfer the muffins to a wire rack to cool slightly. Serve the muffins warm with a little honey or maple syrup, if using. Store the cooled muffins in an airtight plastic container for 2–3 days.

per muffin: 185 cal / 5.5g fat / 0.6g sat fat / 30.8g carbs / 11.1g sugars / 0.7g salt / 3.7g fiber / 5.4g protein