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Recipes
Cranberry Walnut Breakfast Muffins
Recipe

14 INGREDIENTS • 10 STEPS • 40MINS

Cranberry Walnut Breakfast Muffins

5.0
1 rating
Muffins are a major timesaver! They are great for breakfast with a Latte or a smoothie. These muffins are dense and filling, perfect for on-the-go breakfast.
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Cranberry Walnut Breakfast Muffins
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Muffins are a major timesaver! They are great for breakfast with a Latte or a smoothie. These muffins are dense and filling, perfect for on-the-go breakfast.
40MINS
Total Time
$0.95
Cost Per Serving
Ingredients
Servings
12
US / Metric
Almond Flour
1 cup
Almond Flour
or Ground Almonds or Almond Meal
Oat Bran
1 cup
Oat Bran
Ground Flaxseed
1/4 cup
Ground Flaxseed
Ground Cinnamon
1 tsp
Ground Cinnamon
Baking Soda
1 tsp
Baking Soda
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Egg
2
Medium Eggs
Maple Syrup
1/2 cup
Rice Milk
3/4 cup
Rice Milk
or Nut Milk
Unsweetened Dried Cranberries
1 cup
Unsweetened Dried Cranberries
Walnut
1/4 cup
Walnut, chopped
Coconut Oil
as needed
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
242
Fat
10.2 g
Protein
6.4 g
Carbs
33.8 g
Add to plan
logo
Cranberry Walnut Breakfast Muffins
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Line a muffin tray with paper cups or grease really well with Coconut Oil (as needed).
step 3
Combine all the dry ingredients into a large bowl: Old Fashioned Rolled Oats (1 cup), Almond Flour (1 cup), Oat Bran (1 cup), Ground Flaxseed (1/4 cup), Ground Cinnamon (1 tsp), Baking Soda (1 tsp), and Ground Nutmeg (1/2 tsp).
step 4
In a small bowl, combine Rice Milk (3/4 cup), Maple Syrup (1/2 cup), and Eggs (2).
step 5
Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.
step 5 Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.
step 6
Fold in Unsweetened Dried Cranberries (1 cup).
step 6 Fold in Unsweetened Dried Cranberries (1 cup).
step 7
In a small bowl, combine Walnut (1/4 cup) and Coconut Sugar (1 Tbsp).
step 7 In a small bowl, combine Walnut (1/4 cup) and Coconut Sugar (1 Tbsp).
step 8
Pour the batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.
step 8 Pour the batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.
step 9
Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
step 10
Let cool for 5 minutes then remove from muffin tin. Let cool another 10 minutes before serving. Enjoy!
step 10 Let cool for 5 minutes then remove from muffin tin. Let cool another 10 minutes before serving. Enjoy!
Tags
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Breakfast
Dairy-Free
American
Brunch
Back to School
Healthy
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
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