These muffins taste so amazing thanks to the toasted oats. I’ve also tried these with raisins and finely diced fresh apple. You are free to substitute different fruits and nuts depending on what you have on hand.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 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.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 327 mg |
| Sugars | 12 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is really good! I didn’t have buttermilk, so I used regular milk and they turned out great. Can’t wait to experiment with other fruits and nuts!!
It was delicious and I shared it with family and friends and others
OMG these are so good! Toasting the oats makes all the difference here! These muffins are lightly sweet (which I very much enjoy!), with the perfect amount of spice, and a really lovely toasted flavor! The only things I did differently were to toast the oats and walnuts together in skillet instead of the in the oven, and I used whole wheat flour in place of all purpose. I got 16 muffins, that were baked perfectly in 16 minutes. Thanks so much for the recipe–I will definitely make these again!
Realized I was out of baking soda as I was making them so used about 3 t total baking powder and they turned out fantastic. Neither too dense nor too cakey. A true muffin texture.