Description
Ready in under 30 minutes and incredibly easy to put together, the Cranberry Walnut Muffins are the perfect food to kick off fall!
Ingredients
Scale
- 2 cups frozen or fresh cranberries
- 1 cup chopped walnuts
- 2 1/2 cups flour*
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup maple syrup *
- 1/2 cup brown sugar
- 1/3 cup coconut oil melted
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 cups Greek yogurt*
- 2 eggs*
- 4 tsp vanilla extract
Instructions
- Preheat your oven to 400 degrees and prepare a muffin pan by spraying with nonstick spray or rubbing with oil.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the coconut oil, syrup and sugar. Whisk for about a minute until it begins to thicken.
- Add the yogurt, eggs and vanilla extract to the wet ingredients and whisk for another minute until fully incorporated. Slowly add in the dry ingredients whisking continuously until it forms into a thick batter.
- Add in the cranberries and walnut and fold them into the batter. Scoop the batter into the muffin pan into level scoops that come just below the top of the pan. Be sure not to overfill because these muffins do rise. Sprinkle the tops with some extra sugar.
- Bake the muffins for 15-20 minutes until you can stick a toothpick in the muffin and pull it out clean. Remove them from the pan and place on a cooling rack.
Notes
*You can substitute the maple syrup for more brown sugar or coconut sugar if you have it on hand
*For vegan you can substitute the Greek Yogurt by making vegan buttermilk. Add 1 tbs of apple cider vinegar to 1 1/2 cups of non-diary milk and let sit for ten minutes.
*You can use flax eggs instead of eggs by adding two tbs of flax seed to 6 tbs of water and letting it sit for 10 minutes.
*Please note if you’re using wheat flour or a gluten free flour you may need to add some non-dairy milk to moisten the muffins.