Toasted Oat Muffins with Apricots, Dates, and Walnuts

Toasting oats until fragrant is a key step in these easy muffins filled with dried apricots, dates, and chopped walnuts.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 215 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup buttermilk
• 1 cup rolled oats
• 1 large egg
• 1 pinch ground allspice
• 0.5 teaspoon salt
• 0.33333334326744 cup packed brown sugar
• 0.33333334326744 cup chopped dried apricots
• 0.5 cup butter, melted and cooled
• 0.33333334326744 cup toasted walnuts, chopped
• 0.33333334326744 cup chopped dates

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.

Step 2

Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.

Step 3

Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.

Step 4

Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.