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Cranberry Walnut Breakfast Muffins

Breakfast & BrunchDairy Freegluten-freeKid FriendlyVegetarian
Servings 12 muffins

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 cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp coconut sugar

Instructions

  • Preheat oven to 350F degrees (180C). Line a muffin tray with paper cups or grease really well with coconut oil.
  • Combine all the dry ingredients into a large bowl: oats, almond flour, oat bran, ground flax, cinnamon, nutmeg and baking soda.
  • In a small bowl, combine eggs, maple syrup and nut milk.
  • Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.
  • Fold in dried cranberries.
  • In a small bowl combine chopped walnuts and coconut sugar.
  • Pour muffin batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.
  • 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

*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.
Find this recipe and more at https://www.joyoushealth.com/27271-blog-cranberry-walnut-breakfast-muffins/