Toasted Oat Muffins with Apricots, Dates, and Walnuts
Recipe by LauraF from allrecipes.com
Lunch 50 Mins.
Ingredients
12
12 servings
- •1 cup rolled oats
- •1 cup all-purpose flour
- •⅓ cup packed brown sugar
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon ground ginger
- •1 teaspoon ground cinnamon
- •½ teaspoon salt
- •1 pinch ground allspice
- •⅓ cup toasted walnuts, chopped
- •⅓ cup chopped dried apricots
- •⅓ cup chopped dates
- •½ cup butter, melted and cooled
- •1 cup buttermilk
- •1 large egg
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
- Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
- Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 215
- Carbohydrate: 26g
- Fat: 11g
- Fiber: 2g
- Protein: 4g
- Sugar: 12g
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