From Glamour's Vitamin G Blog, check out this recipe for Coconut- Blueberry Muffins.

Coconut-Blueberry Muffins

This recipe is from the Muffin Tin Mania check it out here

Apricot Pecan Oatmeal Muffins

Here is a recipe for Apricot Pecan Oatmeal Muffins from Dr. Oz.

APRICOT PECAN OATMEAL MUFFINS

These muffins from "Blue Ribbon Baker" Marjorie Johnson are a great option for a healthy breakfast. With fiber from the apricots, healthy fats from the pecans and whole grains from the oatmeal, they're pretty perfect muffins.

ADDED TO RECIPES ON FRI 02/25/2011

Ingredients
Makes 12 muffins
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried apricots, chopped
1/2 cup chopped pecans
1/3 cup canola oil
1 egg
1/2 cup brown sugar, firmly packed

Directions
Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.

Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.

Recipe courtesy of Marjorie Johnson.

From Delish and Eating Well, here is a recipe for spiced apple butter bran muffins.

Spiced Apple Butter Bran Muffins

From EatingWell.com

These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good)—makes them extra moist and flavorful.

Serves: 12 Edit
Total Time: 40 min

Ingredients

1/2 cup(s) raisins
3/4 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
2 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
3/4 cup(s) unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup(s) low-fat milk
1/2 cup(s) spiced apple butter
1/2 cup(s) packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup(s) canola oil
3 tablespoon(s) molasses
1 cup(s) finely diced peeled apple

Directions

Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.


Nutritional Information
(per serving)

Calories 197
Total Fat 6g
Saturated Fat 1g
Cholesterol 18mg
Sodium 148mg
Total Carbohydrate 38g
Dietary Fiber --
Sugars --
Protein 4g
Calcium 0