Toasted Oat Muffins with Apricots, Dates, and Walnuts

Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.

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

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ⅓ cup packed brown sugar
• 1 cup buttermilk
• 1 cup rolled oats
• 1 large egg
• ½ cup butter, melted and cooled
• 1 pinch ground allspice
• ⅓ cup chopped dried apricots
• ⅓ cup chopped dates
• ⅓ cup toasted walnuts, chopped

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.