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.
Recipe by Love from the Land at https://www.lovefromtheland.com/walnut-apricot-oatmeal-muffins/