Toasty Oat Muffins Featuring Apricots, Dates, and Walnuts

Ingredients 0/12

Directions

Lightly heat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners. Spread the oats evenly on a baking sheet and pop them in the oven for about 5 to 8 minutes, until they’re nicely toasted and smell amazing. In a big bowl, combine the toasted oats with the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice. Stir in the walnuts, apricots, and dates. In another bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix everything just until it comes together. Spoon the batter into your muffin tin and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.