February 6, 2020

Plant-Based Maple Walnut Muffins

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!

Plant-Based Maple Walnut 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.

Plant-Based Maple Walnut Muffins

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).

Plant-Based Maple Walnut Muffins

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.


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

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.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Maple Walnut Muffins

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!















  • 2 Cups Oat Flour
  • 1/2 Cup Almond Flour
  • 2 Teaspoons Nutmeg
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Unsweetened Applesauce
  • 1/2 Cup Almond Butter
  • 3 Tablespoons Ground Flax + 5 Tablespoons Water
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Almond Milk
  • 2 Tablespoons Date Sugar
  • 1/4 Cup Chopped Walnuts


  1. Preheat the oven to 350. Line a muffin tin with individual muffin liners. Make a flax egg by mixing the flaxseed and water.
  2. In a large bowl mix the oat flour, almond flour, nutmeg, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the applesauce, almond butter, maple syrup, almond milk, flax egg, and date sugar.
  4. Pour the wet ingredients into the dry. Stir in the walnuts.
  5. Scoop approximately 1/4 cup of batter into each cup, so the cups are all the way full. Bake for 12-15 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography