Recipe Image

Servings:

Cranberry Walnut Breakfast Muffins

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.

Total Time

40min

5.0

1 Rating

Author: Joyous Health

Servings:

Ingredients

•

1 cup

Old Fashioned Rolled Oats

•

1 cup

Almond Flour

or Ground Almonds or Almond Meal

•

1 cup

Oat Bran

•

4 Tbsp

Ground Flaxseed

•

1 tsp

Ground Cinnamon

•

1 tsp

Baking Soda

•

as needed

Ground Nutmeg

•

Medium Eggs

•

1/2 cup

Maple Syrup

•

3/4 cup

Rice Milk

or Nut Milk

•

1 cup

Unsweetened Dried Cranberries

•

4 Tbsp

Walnuts , chopped

•

1 Tbsp

Coconut Sugar

•

as needed

Coconut Oil

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Line a muffin tray with paper cups or grease really well with Coconut Oil (as needed) .

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) .

In a small bowl, combine Rice Milk (3/4 cup) , Maple Syrup (1/2 cup) , and Eggs (2) .

Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.

Fold in Unsweetened Dried Cranberries (1 cup) .

In a small bowl, combine Walnuts (4 Tbsp) and Coconut Sugar (1 Tbsp) .

Pour the batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.

Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.

10.

Let cool for 5 minutes then remove from muffin tin. Let cool another 10 minutes before serving. Enjoy!

Nutrition Per Serving

CALORIES

242

FAT

10.2 g

PROTEIN

6.4 g

CARBS

33.8 g