Rich with maple flavor and sprinkled with the soft crunch of walnuts these Plant-Based Maple Walnut Muffins are a delicious breakfast, snack, or dessert!

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MUFFINS!

Friends! I'm so excited about muffins.

I started working at a vegan bakery in January and it has been an absolute joy! I knew I would love working at a bakery because I already bake for fun. Now I get paid to do it!!

I'm learning so much about baking that I wouldn't have known from my experience as a home-baker. I also get the chance to make so many desserts that I don't make in my own kitchen.

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One of the foods that we make daily at the bakery are muffins. After one of my first days of work, I grabbed one of the pumpkin ginger muffins that I had made that day. I took a bite and fell in love.

Wow, the muffin was incredible. And it kind of got me on a muffin kick. In the next couple days, I started trying all the other muffin flavors that we offer at the bakery. I was hooked.

I went home determined to make all the muffins for myself. Somehow, with all the baking that I do, I didn't own a muffin tin. So I drove myself over to the store and treated myself to a nice muffin tin. And then I made so many muffins... lemon poppy seed muffins, banana muffins, mocha chip muffins, and, of course, these Plant-Based Maple Walnut Muffins.

I'm still perfecting the recipes to several of those muffin recipes, but the maple walnut muffins are delicious and ready for your ovens (and stomachs).

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Muffins are such a fun treat. When done right they can be both incredibly delicious and dessert-like while being so nutritious.

Y'all know by now that my biggest thing around here is feeding our bodies foods that we can feel good about eating but also thoroughly enjoy. That, my friends, is what these muffins are about.

Let's talk ingredients.

If working at a bakery has given me one thing, besides a love of muffins, it is the knowledge that separating dry and wet ingredients can actually make a difference in baking. Usually, I'm a throw-everything-together-haphazardly-in-one-bowl kind of person. But since muffins have a very specific texture, it's actually important to mix the ingredients properly.

So we'll start with the dry ingredients.

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Ingredients

Dry Ingredients

• Oat Flour: this flour gives us a dense muffin that holds together well
• Almond Flour: this flour helps aerate the muffins a bit so that they aren't just a block of goo (which they would be if we only used oat flour)
• Nutmeg: THE spice. Nutmeg is sweet and nutty and wow it just adds everything that a muffin could ever need.
• Baking Soda + Baking Powder: for science purposes (aka leavening)
• Salt: as usual, salt balances sweetness while enhancing the flavor of the the other ingredients

Wet Ingredients

• Flax Eggs: to bind the muffins together, like eggs would
• Maple Syrup: where the maple flavor comes from, of course
• Almond Milk: a good muffin batter is pretty liquidy, and almond milk does the trick and provides another layer of flavor
• Date Sugar: for just a bit of extra sweetness
• Chopped Walnuts: walnuts add that soft crunch and nuttiness that goes so well with the maple and nutmeg

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How to make Plant-Based Maple Walnut Muffins

Once you've got your dry ingredients and wet ingredients, it's pretty easy to whip up these muffins.

Step 1. Mix the dry ingredients in one bowl. And mix the wet ingredients (minus the walnuts) in another bowl. Pour the wet ingredients into the dry ingredients and mix well. Then stir in the walnuts.

Step 2. Next is the fun part! Line a muffin tin with some cute muffin cups and scoop some batter into each cup. If you want a nice rise with a large top, fill the cup almost completely full.

Step 3. Then bake until a toothpick inserted in the center of the muffin comes out clean. And enjoy your muffins!

Recipe Prayer

Thank you God for muffins. Thank you for giving us treats to enjoy. Amen.

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Tried this recipe?

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