Walnut Cinnamon Muffins (GF + Vegan Option)

I’m learning something in my old age.

If your kids like a particular food 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 quite 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 a lot 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 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.

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