Go Back
+ servings

Oatmeal Muffins with Dates, Cranberries and Pecans

These muffins are packed with fruits and nuts

Course Snack
Cuisine American
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 12 muffins
Calories 222 kcal
Author Michelle


  • 1 cup traditional rolled oats
  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ cup finely chopped pecans or walnuts
  • 1/3 cup chopped dates
  • 1/3 cup dried cranberries or raisins
  • 4 ounces unsalted butter, melted and cooled (½ cup )
  • 1 cup buttermilk
  • 1 large egg lightly beaten
  • ½ teaspoon vanilla extract


  1. 1. Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.
  2. 2. In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
  3. 3. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.
  4. 4. Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.
Nutrition Facts
Oatmeal Muffins with Dates, Cranberries and Pecans
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 173mg8%
Potassium 149mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 290IU6%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.