Spiced walnut & fruit muffins

breakfast bonus!

Sep 12, 2021

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Today I am sharing a recipe for a delicious and satisfying breakfast muffin: a spiced walnut muffin with dried cranberries, chocolate chips, and cocoa powder! Mm! The original recipe (spiced walnut & fig muffins) comes from Pick Up Limes!

These muffins are so good! Tasty and hearty in the morning. I love a good chocolate chip muffin, of course; this one is next-level with spices and nuts and dried fruit, as well as ground flaxseeds and almond flour. You can also customize the recipe with dried fruit, nuts & other mix-ins, and spice levels of your choice.

I varied Pick Up Limes’s original recipe slightly by replacing the dried figs with dried cranberries because that is what I had on hand and I love them. I also left out the ground cloves because I didn’t have those, and I used oat milk instead of unsweetened soy milk because that was the non-dairy milk I had available. My version of this recipe wasn’t technically vegan because I used dairy-milk chocolate chips, but if you use dairy-free chocolate chips (called for in the original recipe) these muffins are completely vegan!

Give them a try:

Spiced walnut & fruit muffins

See the original recipe: Spiced walnut & fig muffins by Pick Up Limes

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons ground flaxseeds (also called flaxseed meal)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cardamom
1 cup almond flour
1/2 cup raw walnuts, chopped
1/2 dried cranberries (make sure they are loose and not stuck together when you add them)
1/2 cup chocolate chips -> I used mini semi-sweet chips because that is what I had :)

1 cup oat milk (or other non-dairy milk - original recipe calls for unsweetened soy milk)
1/3 cup vegetable oil
Note: the original recipe also suggests the optional addition of 1/8 teaspoon of ground cloves, along with the other spices

1. Preheat oven to 350F. Lightly grease a 12-muffin tin, or use muffin liners (which I had on hand).

2. Add all dry ingredients to a large bowl. Mix until well combined.

3. Add the wet ingredients and mix until just combined, being careful not to over-mix.

4. Spoon the mixture into the muffin tin, evenly distributing the batter.

5. Bake on the middle rack in your oven (turning the pan half-way through the bake time if necessary) for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if the toothpick comes out clean they are done! The muffins keep well if stored tightly.