Whole Wheat Apricot Muffins

These are a variation of the pumpkin/squash/sweet potato muffins I am always making in the colder months. I made Macie some pureed apricots (stew dried apricots in water until soft and then blend the heck out of the them), but she just wasn't into them. I decided to make muffins with the puree and make them even more healthy than I usually do. Here's the recipe, adapted from Panache:

Combine 2 c. whole wheat flour, 1 c. white flour, 2 tsp cinnamon (a bit too much for me, will add less next time), 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt.
Make a well in the center and throw in 1 3/4 c. sugar (original recipe calls for 2 3/4 c.!!), 1/2 c. applesauce and 2 Tbsp oil (original calls for 2/3 c. oil), and 3 eggs.
Once combined, mix in 1 3/4 c. apricot (or whatever you have) puree and work those arm muscles until everything is incorporated and the bottom is well scraped.

Bake at 350F until ready. Using my mini-scoop and doing 2 scoops per muffin cup, I got 32 muffins out of it. Between, me, my mom, Amelia and big muffin man Leo, we downed almost a dozen of them as a pre-dinner snack.