Apple, Walnut, and Date Muffins are a great anytime fall treat. These muffins are easy to make and delicious with your favorite glass of milk, tea, or coffee.  Pack them in your reusable container and take them on a hike, to school, or to your favorite activity where you may need a nutritious snack.

Makes 12 Servings


  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3 tsp. baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1 1/2 tsp. apple pie spice or 3/4 tsp. cinnamon and 3/4 tsp. of nutmeg
  • 1 egg
  • 3/4 cup of skim milk
  • 1/2 cup safflower oil
  • 1 large apple, cored, sliced, and chopped (I like to keep the skin on for the beneficial nutrients.)
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts
  1. Combine all-purpose flour, oats, baking powder, salt, sugar, and apple pie spice in a large bowl.
  2. Beat the egg in a small bowl and beat in the milk and oil.
  3. Make a well in the center of the dry ingredients and add the liquid mixture simultaneously. Stir to combine.
  4. Stir in the chopped apples, dates, and walnuts.
  5. Grease or line a 12, 3-inch muffin tin with unbleached compostable paper cupcake liners and fill with batter.
  6. Bake in a 400˚ Fahrenheit oven for 15-20 minutes or until a cake tester, toothpick, or a dry spaghetti noodle comes out clean when poking the center of the muffin. The tops of the muffin should appear golden brown.  
  7. After five minutes, remove the muffins from the cupcake pan and transfer to a bakeware rack to cool, preventing the muffins from getting soggy bottoms.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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