- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line 12 muffin tins with paper cups or oil thoroughly.
- In a food processor, grind the rolled oats into powder. Place into a large bowl with all the dry ingredients and apricots.
- In another bowl, combine the eggs, oil, buttermilk, and applesauce with a whisk. Pour over the dry ingredients and stir gently with a spatula until the flour is just moistened.
- Spoon the batter into the cups. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Unmould and cool on rack.
You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.
Change the flavour!
Substitute the apricots for dried cranberries, raisins, dried cherries, or mixed dried fruit.