Apricot Ginger Muffin Recipe

This Apricot Ginger Muffin delivers only 254 calories in every serving without sacrificing flavor. A perfect make-ahead breakfast that takes just 31 minutes to prepare.

Ingredients

• 1 1/2 cups whole wheat flour
• 4 fresh apricots, halved
• 1 tsp fresh ginger, grated
• 1 tbsp honey
• 2 eggs
• 1/3 cup Greek yogurt
• Salt and pepper to taste

Instructions

1. Preheat oven to 375F (190C). Line a 12-cup muffin tin with paper liners.
2. Whisk together dry ingredients: flour, baking powder, salt, and spices.
3. In a separate bowl, mix wet ingredients: eggs, yogurt, oil, and sweetener.
4. Fold wet into dry until just combined. Gently fold in fruit.
5. Divide batter among muffin cups. Top with any additional fruit or nuts.
6. Bake for 18-22 minutes until a toothpick comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack.

Tips & Variations

• Store in airtight containers in the fridge for up to 4 days. Reheat gently before serving.
• Feel free to swap the protein for your preferred option while keeping portions similar.
• Add a pinch of red pepper flakes or hot sauce for a spicy kick.
• This recipe is made with whole wheat flour, so it is not gluten free.
• Bulk up the vegetables to increase volume without adding significant calories.

Nutrition Breakdown

Calories: 254 kcal

Protein: 12.7g

Fat: 4.1g

Carbs: 45.8g

Fiber: 6.9g

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