Triple Apple Muffins

Apple juice, applesauce, and fresh apple combine to make these muffins that are chock-full of apple flavor and are quite moist. For more of an apple hit, dried apple could be used in place of dried apricot, but I like the added texture and burst of color of the apricot. The amount of added sweetener varies depending upon how sweet you like your muffins to be and what type of sweetener you use - brown sugar, honey, maple syrup, etc. 

Triple Apple Muffins
2  cups whole wheat flour
1/4 cup rolled oats
2 Tablespoons oat bran
2 Tablespoons ground flaxseed
4 teaspoons baking powder 
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 - 1/2 cup sweetener of choice
1/2 cup unsweetened applesauce
1 cup apple juice
1 large egg, lightly beaten
1 eating apple, diced (peeled or not)
1/2 cup chopped dried apricots

Preheat oven to 400◦F. Grease or line muffin cups with paper liners. 
In a large bowl, stir together the first seven dry ingredients, plus the sweetener unless it is liquid. Combine the liquid ingredients and add. Stir in the apple and apricot. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.