muffin

Recipe: Walnut Cinnamon Muffins

I’m learning something in my old age.

If your kids like a particular recipe you make, make it again.

You would think this is an easy thing to learn, but the thing is that I’m an adult who gets bored easily.

I experiment and test foods and recipes all of the time and I rarely follow recipes to a T.

The adults in the house love the variety, but the kids complain about dinners and snacks because it’s just not quite what they asked for.

“Why did you have add that to the recipe?”

So when I made some muffins from Dishing Up Dirt and my daughter liked them I knew I had to make them again.

(The silly thing is that I changed them ever so slightly from the first time I made them… but the results were deeelish I had to share.)

I made quite a few changes to the original recipe which is why I’m sharing it here, but the inspiration came from Dishing Up Dirt so I wanted to make sure I gave proper attribution.

Here’s the recipe for Walnut Cinnamon Muffins and I really hope you make them! They are a winner. They reminded my daughter of the muffins she gets from our local coffee shop.

Print Recipe

Cinnamon Walnut Muffins (GF + Vegan option)

Prep Time7 mins

Cook Time16 mins

Course: Snack

Keyword: healthymuffin, muffin

Servings: 12

Ingredients

• 1 cup oats I used rolled oats. Quick cooking oats would work
• 1/2 cup almond flour
• 1/2 cup gluten-free flour blend* I used Bob's Red Mill 1-1
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cardamom optional, but delicious
• 1 banana mashed
• 1 egg** whisked
• 1/2 cup nut milk oat milk is fine too
• 1/2 cup maple syrup
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 1/3 cup walnuts chopped

Instructions

• Preheat oven of 425 degrees and line a muffin tin with parchment paper muffin liners.
• In a large bowl add all of the dry ingredients. Mix until combined.
• In a medium bowl, mash the banana and then add the rest of the wet ingredients. Mix again.
• Add the wet ingredients to the dry ingredients and mix until combined. Add chopped walnuts and mix again.
• Fill the muffin tin with the batter and bake for 16 minutes.
• Let cool for about 15 minutes and then enjoy!

Notes

*I’ve used oat flour with these but they were a bit crumbly. They would likely work with brown rice flour if you don’t have a GF mix, however, I’ve yet to test it.

**To make this vegan, substitute a flax egg for the egg. 1 tbsp ground flax + 3 tbsp water. Let it sit and then add it to the wet ingredients.

Recipe FAQ

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These days I’m trying *really* hard to control my grocery bill and with that comes using what I have on hand to make food!

I made banana bread on the weekend, but everyone ate it (how rude!), so I needed something else for a snack this week.

I didn’t have bananas, but I did have apple sauce!*

Enter apple sauce bread.

I did a quick search for “healthy apple sauce bread” and of course I came up with recipes with loads of white flour and white sugar (culinary nutrition tip: this means it’s not healthy!) so I decided to adapt a recipe to make it a bit healthier and it worked!

Here’s my recipe that was adapted from one I found on All Recipes. And wow it smelled so good!

Fall and apples what more could you ask for? 🍎

Quick tips for adapting recipes that claim to be healthy:

• Sub white sugar for coconut sugar 1-1
• Sub white flour for a whole grain flour like spelt, brown rice flour or buckwheat flour. I like to use these flours because they’re whole grain and have more ‘heft’ to them. Also they won’t leave you hungry after an hour!
• Butter is not the enemy! Use it but if you can find ‘grass-fed’ butter use that or use coconut oil as a substitute
• Sub cow dairy with any nut or seed milk or if you would prefer to use cow dairy make sure it’s full fat if you can (don’t fear fat!)

Print Recipe

Easy Snack Idea! Apple Sauce Bread

This is an easy snack idea to make for the week. Prep it on Sunday to enjoy all week.

Prep Time7 mins

Cook Time1 hr

Course: Snack

Keyword: apples, easysnacks, mealprep, snackbread

Servings: 12 Servings

Equipment

• Loaf pan
• parchment paper

Ingredients

• 1 – 1 1/4 cups apple Sauce (or pear puree)
• 1/2 cup coconut sugar .25 cups would work ok too
• 1/2 cup coconut oil, melted extra virgin olive oil is ok here too
• 2 eggs whisked
• 3 tbsp oat milk any nut milk would do
• 1 cup gluten free flour blend Bob's Red Mill
• 1/2 cup buckwheat flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 1/4 tsp sea salt

Instructions

• Preheat oven to 350 degrees and line a loaf pan with parchment (or coat with coconut oil)
• Mix together dry ingredients in one bowl and wet ingredients (EXCLUDING coconut oil*) in another bowl. If you're using olive oil you can add it in with the wet ingredients. See note if using coconut oil.
• Combine the dry with the wet and mix well.
• Add coconut oil and mix well again.
• Pour batter into prepared loaf pan and bake for 60 mins or until toothpick comes out dry when tested.
• *the reason I added the coconut oil last is because it tends to solidify when it hits the other wet ingredients leaving you with clumps of coconut oil in your batter. The oil mixes better when you mix it with everything after.

*You can adapt this recipe for any puree. I’ve also tried it with pear sauce (three pears blended to make puree) and it was so moist! I’m sure it would be delicious with pureed pumpkin and pureed sweet potatoes too!

Want to make these into muffins? Just reduce the baking time to 20-25 minutes depending on your oven.

It’s a great snack!

Enjoy!

P.S.: Follow me on Instagram to get weekly tips and tricks!

P.P.S.: Get other delicious recipes here!

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