These toasted oat muffins with apricots, dates, and walnuts are a delicious and healthy treat. Packed with nutritious ingredients like oats, dried fruits, and nuts, these muffins are perfect for breakfast or as an afternoon snack. The oats give them a satisfying texture, while the sweet apricots and dates add a natural sweetness. The walnuts add a crunchy element and a dose of healthy fats. These muffins are easy to make and will keep you full and satisfied throughout the day.
Ingredients
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- ¼ cup honey
- ¼ cup almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup chopped dried apricots
- ½ cup chopped dates
- ½ cup chopped walnuts
Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the applesauce, honey, almond milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apricots, dates, and walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
