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Toasted Oat Muffins with Apricots, Dates, and Walnuts

Rated as 5 out of 5 Stars

"Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand."
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50 m servings 215
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  2. Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  3. Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  4. 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.
  5. 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

Per Serving: 215 calories; 11 26.4 4 37 327 Full nutrition

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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 ...

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.