- Toasted Oat Muffins with Apricots, Dates, and Walnuts
- Nutty Oat Muffins Bursting with Sweet Apricots and Dates
- Ingredients:
- 1 1/2 cups rolled oats
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dates
- 1/2 cup chopped walnuts
Directions:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, soak oats in milk for about 15 minutes.
- In another bowl, mix together flour, brown sugar, applesauce, oil, eggs, baking powder, baking soda, and salt until well combined.
- Stir the soaked oats into the flour mixture until just combined.
- Fold in chopped apricots, dates, and walnuts.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 235 kcal | Servings: 12 servings
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