Delicious Walnut Cinnamon Muffins [GF + Vegan Option]

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 Cinnamon Walnut Muffins and I really hope you make them! They are a winner.

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.

More notes: These walnut cinnamon muffins reminded my daughter about the muffins she gets from our local coffee shop.

She loves the crunchy walnuts, but if you don’t like walnuts you can leave them out or replace them with almonds, shelled sunflower seeds or pecans.

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