Walnuts are one of the best plant sources of omega-3 fatty acids, a type of fat that we need to consume and that Western diets often can be deficient in. This is a really important nutrient for optimal brain function- the body part that walnuts happen to resemble. Walnuts have a slightly bitter coating that can be off-putting, but combining them with fresh, juicy apricots in dense muffins balances them and brings out their deeper, nutty flavour. We are in the middle of apricot season, and these vibrant stone fruits are great sources of vitamin A for eye health, fiber for keeping everything running smoothly and potassium for heart health. When their skin is tender they are fully ripe and at their sweetest, this is the best time to use them and if they are not quite there, a day or two on the counter at room temperature will bring them to that perfect point. The oats make these muffins substantial enough for a filling breakfast, and their portability makes them an option even when time is tight.
These muffins are all about low maintenance baking with little clean up necessary. All the ingredients go into a blender to create a smooth batter then the walnuts and apricots get mixed in and it all goes straight into lined muffin tins. They are not very sweet so I like them with a little drizzle of honey or maple syrup.
- 1 cup walnuts, chopped
- 2 cups apricots, chopped finely (around 6 whole)
- Dry ingredients
- 4 cups rolled oats
- 1 tablespoon baking powder
- 1½ teaspoon baking soda
- 2 teaspoons cinnamon
- Wet ingredients
- 4 eggs (or chia/flax eggs for a vegan option)
- 1 cup unsweetened almond milk
- ½ cup raw honey (or maple syrup)
- 1 teaspoon vanilla
- Preheat oven to 350. Pulse the dry ingredients in a blender or food processor until the oats are ground down to flour. Add in the wet ingredients and blend until smooth. Fold in the walnuts and apricots and spoon into lined muffin tins until they are around ¾ full. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Remove the muffins from the tins as soon as they are cooled enough to handle and leave to cool on wire racks. Leaving them to cool in the pans can make the bottoms soggy. Consume within 4-5 days or store in the freezer for a few months.
