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Delicious Walnut Cinnamon Muffins [GF + Vegan Option]

by Stephanie

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 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.

muffins baked in a muffin tin
Print Recipe

Cinnamon Walnut Muffins (GF + Vegan option)

Prep Time7 minutes mins
Cook Time16 minutes 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.
***Get more info on Bob’s Red Mill here.

Recipe FAQ

Can I Use Another Type of Flour?

Yes although the out comes will change. I’ve used oat flour with these muffins, 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.

Can This Be Made Vegan?

Yes! 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.

I’m Allergic to Bananas, Can I Use Something Else?

Yes! These would be great with apple sauce, or pumpkin or pear puree.

I’m Allergic to Nuts, What Can I Use Instead?

Substitute almond flour with coconut flour or more GF flour. Omit the walnuts and use oat, rice milk or water instead of nut milk. Please note results may vary with these changes.

I Don’t Like Walnuts, What can I Use?

You can leave them out or replace them with almonds, shelled sunflower seeds or pecans.


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Filed Under: Recipes Tagged With: muffin, snack

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Follow me on Instagram • @lealoulemonade

From what I’ve heard so far, our property used t From what I’ve heard so far, our property used to be an apple orchard called Hope Farms in the 1800s. That’s all I really know (oh and that there’s a ghost we’ve yet to experience).

I was so excited to learn there were still 3 apple trees. But when we moved here no apples came.

The former owners must have trimmed them because truthfully they can be a bit of a pain when they fall and the animals and bugs get at them.

This year we started to see apples and then more apples and now all three trees are full of them. 

Many of them are wonky or blemished but they taste good! 

I picked this one today. It looks like I bought it from a store. 

‘Is that from *our* tree?’ The kids asked.

How cool and rewarding it is to pick food from your own yard. ❤️🍎🍏
Fun garden stuff! 🌱I picked some bush beans! M Fun garden stuff!

🌱I picked some bush beans! Most of them didn’t take. I think I have a furry little muncher eating the leaves…

🌱I harvested my garlic! I planted 16 cloves in November and now I have 16 bulbs! Pretty sweet return right there.

🌱My cauliflower is coming along! Almost there. 

🌱Not pictured are my mini watermelons! They’re so cute!

I’m learning lots and already thinking of what I’d do differently next summer.
Well, guess what? Our wellness retreat was cance Well, guess what? 

Our wellness retreat was canceled on June 24 because it was calling for thunderstorms all day - we had to make a call and guess what else? It barely rained! 

Such is life!

We managed to move most of the attendees to Sunday, July 16 and we'd love to open it up one more time to see if you would like to attend with them.

We'd love to see you!

As a reminder, here is the plan for the day:

❤️Welcome Circle
❤️Yoga + Group Reiki Class with Sonya Brar
❤️Cooking Class with me!
❤️Lunch together
❤️Meditation
❤️Closing Circle

I'm finalizing the yummy recipes we'll be cooking and eating. Fresh and local ingredients as much as possible. 

I'm also keeping the recipes simple because you're coming to recharge right? 

Join us on July 16! Link is in my bio @lealoucooks 
—-
@soar_wellness
Eat the rainbow(ish). 🌈 I find kids (and adult Eat the rainbow(ish). 🌈

I find kids (and adults) are more likely to eat veggies when we offer them like this. 

Sounds simple, but I find my kids eat more like this than when I put them in lunches or directly on their plates at dinner. 

Plus, it’s pretty on the table! 

I’m serving this with pulled chicken sandwiches for dinner tonight! 

Soccer night! ⚽️

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About Stephanie

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Hey! I'm Stephanie. I'm a Writer, Culinary Nutrition Expert and Cooking Instructor helping families cook nourishing meals. Read more about me {here}.

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