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Cinnamon Walnut Muffins (GF + Vegan option)

Prep Time7 mins
Cook Time16 mins
Course: Snack
Keyword: healthymuffin, muffin
Servings: 12


  • 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


  • 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!


*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.