Wholemeal oatmeal muffins with mixed dried fruits

After making all those sugary cakes and sweets I feel like baking something healthy. Something I can snack on during the week and not feel bad about it. Something that can help me through a eight-hour day and stop me from reaching for more jelly beans.
These muffins are exactly what I need. They are made with mainly wholemeal flour and rolled oats so they are really filling. They are quite light in texture but have a lot of bite in them. The muffins themselves are not sweet at all but the dried fruits make them really flavoursome. I used raisins, dried cranberries and dried goji berries but any other dried fruits, chopped toasted nuts and seeds should work well too.

Wholemeal oatmeal muffins with mixed dried fruits
(from Baking Bites)

1 cup whole wheat flour
1/4 cup wheat germ
1/4 cup pack brown sugar
1 1/2 tsp baking soda pinch salt
1 tsp ground cinnamon
1 cup mixture of raisins, dried cranberries and dried goji berry
1 cup rolled oats, slightly chopped
1/2 cup quick cooking oats
1 egg, lightly beaten
1 cup milk
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup water

1) Preheat oven to 190 degrees C. Line a muffin tin with baking cups.
2) In a large mixing bowl, whisk together flour, wheat germ, sugar, baking soda, salt and cinnamon. Stir in dried fruits and oats. In a separate bowl, whisk together egg, milk, vegetable oil, vanilla and water.
3) Make a well in the centre of the dry ingredient and pour in the milk mixture. Stir until just combined. Let stand for 20 minutes.
4) Spoon batter into prepared tins using a 1/4 C measuring cup.
5) Bake for 15-20 minutes, until muffins are golden brown and spring back when gently pressed.

These muffins smell absolutely amazing !!

According to my dad and many websites, goji berries are meant to be packed with antioxidants and really good for you. They are a bit dry and hard to bite into so probably not the best thing as snacks on their own. But they are great with porridge or muesli.
Plus they have an orangey-red colour that is so pretty!

PS As suggested by the original recipe, I divided the batter into halves and store one half in the fridge. It has kept very well over an entire week. It is still very moist and lumpy and easy to scoop out. And the muffins turned out to be equally delicious. I ended up adding three more minutes to cooking time.