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SideChef
Recipes
Breakfast
Cranberry Walnut Breakfast Muffins

14 INGREDIENTS • 10 STEPS • 40MINS

Cranberry Walnut Breakfast Muffins

Recipe
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
Old Fashioned Rolled Oats
1 cup
Old Fashioned Rolled Oats
Almond Flour
1 cup
Almond Flour
or Ground Almonds or Almond Meal
Oat Bran
1 cup
Oat Bran
Ground Flaxseed
4 Tbsp
Ground Flaxseed
Ground Cinnamon
1 tsp
Ground Cinnamon
Baking Soda
1 tsp
Baking Soda
Ground Nutmeg
as needed
Ground Nutmeg
Egg
2
Medium Eggs
Maple Syrup
1/2 cup
Maple Syrup
Rice Milk
3/4 cup
Rice Milk
or Nut Milk
Unsweetened Dried Cranberries
1 cup
Unsweetened Dried Cranberries
Walnut
4 Tbsp
Walnuts, chopped
Coconut Sugar
1 Tbsp
Coconut Sugar
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
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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 (4 Tbsp), Ground Cinnamon (1 tsp), Baking Soda (1 tsp), and Ground Nutmeg (as needed).
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 Walnuts (4 Tbsp) and Coconut Sugar (1 Tbsp).
step 7 In a small bowl, combine Walnuts (4 Tbsp) 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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