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Cranberry Walnut Breakfast Muffins

Muffins are a major lifesaver these days! I love to have them for breakfast with a Rise and Shine Latte (or a smoothie ). These muffins are so dense and fullfilling; they really hit the spot.

As for the "lifesaver" part, mornings have gotten a little more busy as of late because I've gotten back to doing more things for me! I've been working out (beyond yoga) – what a concept!

Since I have less time in the morning now, muffins are super helpful at saving me time. But even more lifesaving is when Vienna comes home from preschool, I have something to tame the crazy hungry bear within! If she hasn't eaten much at lunch, she's ravenous and that means I need something healthy and quick. I do my best to avoid having a HANGRY "threenager".

Whether it's morning or afternoon, these muffins are a lifesaver.

You might be thinking, but a muffin for breakfast? Heck yeah! We are not talking store-bought muffins full of rancid vegtables oils like soybean or sunflower and a bombshell of sugar. No way!

We are talking about a fibre-packed, nutrient-dense, absolutely delicious muffin you can feel good about eating yourself or giving to your kids.

Since it's gotten colder, you've probably noticed I've been baking much more. Last week we were eating Pumpkin Chocolate Chip Muffins and cookies. The week before that it was Pumpkin Spice Cake. So I thought I would give the pumpkin a rest this weekend and make these glorious oh-so-yummy muffins to enjoy all next week. 

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Now because they are breakfast muffins, I didn't sweeten them very much as you'll notice when you try them. Instead, I created an optional but highly recommended topping of walnuts and coconut sugar. 

I recommend you slather them with almond or sunflower butter and a drizzle of raw honey. Feel free to add more sweetness if you so desire.

I know you're going to ask me if these can be made without eggs, because that's the most common question I get these days with my baked goods. My answer is most likely yes. You can download my egg substition chart right here and make these with a flax egg. If you do this, please let everyone know in the comments section how it worked for you with a flax egg. 

I always like to include eggs because they are an excellent source of protein and my daughter hates the texture of eggs so it's a good way to get them in.

The cranberries are essential for this recipe because you need something tart and sweet to balance out the other flavours. However, if you want to use something else, blueberries, dried tart cherries or raisins also work.

These muffins are PACKED with fibre thanks to the almond flour, oats, oat bran and ground flaxseeds.

If you've never used oat bran before, it's very easy to find in the natural foods section of the grocery store or at your local health food store. Oat bran is much higher in fibre than oats – 50% higher in fibre than oats, actually! The main difference is that oats are the "whole grain" while oat bran is just the bran – both still have their health benefits though.

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Now if you don't have oat bran in your cupboard and you want to make these today, scroll down to my recipe because I explain how to make them without oat bran. 

Once you've made these wonderful muffins, I highly recommend you enjoy them with my Rise and Shine Latte – it's the most perfect, cozy breakfast on a chilly morning. Seriously, it's as good as sipping a Spicy Hot Chocolate in front of a fireplace. 

Let's get to the recipe!

Rise + Shine
Ingredients
  • 1 cup oat flakes or old fashioned rolled oats
  • 1 cup almond flour (ground almonds or almond meal)
  • 1 cup oat bran*
  • 1/4 cup ground flaxseeds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp aluminum-free baking soda
  • 2 medium eggs
  • 1/2 cup maple syrup
  • 3/4 cup nut or rice milk
  • 1 cup dried unsweetened cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp coconut sugar
Instructions
  1. Preheat oven to 350F degrees (180C). Line a muffin tray with paper cups or grease really well with coconut oil.
  2. Combine all the dry ingredients into a large bowl: oats, almond flour, oat bran, ground flax, cinnamon, nutmeg and baking soda.
  3. In a small bowl, combine eggs, maple syrup and nut milk.
  4. Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.
  5. Fold in dried cranberries.
  6. In a small bowl combine chopped walnuts and coconut sugar.
  7. Pour muffin batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.
  8. Bake for 22-25 minutes, until a fork inserted comes out clean and golden brown on top. Let cool for 5 minutes and remove from muffin tin and let cool another 10 minutes.

Notes

Makes 12 muffins.

*Don't have any oat bran? Place 1 cup of oats in a food processor and blend until a coarse texture. This is the similar texture to oat bran and works as a perfect sub.

And if you're feeling fancy, these are wonderful served at brunch drizzled with melted coconut butter! You'll impress the pants off of everyone. Just make sure you melt the coconut butter on the lowest temperature possible with a touch of coconut oil on your stove top because it burns very easily. 

If you make these "mini" size you'll likely get double the amount of muffins (approximately two dozen). That's how Vienna and her lambs enjoy them best :) 

Enjoy friends!

Any questions/comments, post below!

Joy xo

28 Comments
Tanya   •   November 4, 2018

They look delightful Joy, gonna try them soon. Just don't have oat bran in the cupboard!

Reply
Joy McCarthy   •   November 4, 2018

Hannah   •   November 4, 2018

Can't wait to try it. Do you have a brand of dried cranberries you can recommend? I have only found sugar-loaded. Also, is oat bran GF?

Reply
Joy McCarthy   •   November 4, 2018

Katrina   •   November 4, 2018

I made these with a flax egg and they worked and tasted like a dream. I also added some fresh cranberries, coconut, and vanilla to the batter. So yummy and sweet enough despite only having a bit of maple syrup to sweeten :).

Reply
Joy McCarthy   •   November 5, 2018

Kristin   •   November 4, 2018

I can't wait to make these - but I don't have medium eggs, how much will larger eggs affect the recipe?

Reply
Joy McCarthy   •   November 5, 2018

Sarah   •   November 4, 2018

Since the cranberries are unsweetened, I think I’ll jusr use fresh ones :)

Reply
Joy McCarthy   •   November 5, 2018

Janice   •   November 5, 2018

Recipe looks delicious! I'm going to pick up the oat bran

Reply
Joy McCarthy   •   November 5, 2018

Ainsley   •   November 5, 2018

What would you use aaa substitutetp almond flour?

Reply
Joy McCarthy   •   November 5, 2018

Isabelle   •   November 6, 2018

is oat bran the same as oat flour?

Reply
Joy McCarthy   •   November 6, 2018

Amanda   •   November 6, 2018

Can these be made with steel cut oats?

Reply
Joy McCarthy   •   November 6, 2018

Audrey Miller   •   November 6, 2018

Joy! Thank you for sharing this recipe today. It was a MAJOR life saver for me this morning. I am always looking for snacks and breakfasts that are higher in fiber and lower in sugar for blood sugar levels to be maintained. This was AMAZING for that!! I didn't have any oat bran so I used the blended oat version that you suggested. I also didn't have any dried berries of any kind so I substituted some crumbled dried apples and it worked out great with the cinnamon and nutmeg. My son is so picky and frowns upon less sweet snack but he gave a thumbs up Joy to this one!! Keep posting your goodness and bringing JOY to others!

Reply
Joy McCarthy   •   November 6, 2018

Michelle   •   November 6, 2018

Do you make the night before or freeze them?

Reply
Joy McCarthy   •   November 7, 2018

Petra   •   November 7, 2018

Hi can you use AP flour or whole wheat and will it be the same.

Reply
Joy McCarthy   •   November 7, 2018

Margaret C.   •   November 7, 2018

Hi Joy, What do you recommend in place of coconut sugar?

Reply
Joy McCarthy   •   November 7, 2018

Lin   •   November 16, 2018

Sooooo wholesome and full of goodness!! Followed the recipe to a t ;) Slathered some almond butter and then nearly ate the whole tray. Thanks Joy for this recipe, luuuvvv it. Kids love them too!!

Reply
Joy McCarthy   •   November 16, 2018

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