Looking for a quick grab and go breakfast? Then, these plant-based Cranberry Walnut Muffins are must try!
Ingredients
- ½ cup almond meal
- ½ cup oat flour
- 6 tbsp brown sugar
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup Silk® Almond Yogurt Alternative
- 2 tbsp oil
- 2 tbsp Silk® Almondmilk
- 2 tbsp almond butter
- ¼ cup cranberries
- ½ cup walnuts
Instructions
- Preheat oven to 350 degrees
- If you are using rolled oats, add oats to a blender and blend until oats are a flour like consistency.
- Then add oat flour almond meal, brown sugar, baking powder, baking soda, and salt to a bowl and mix well, using a spoon.
- Then, add in the Silk® Almond Yogurt Alternative, Silk® Almondmilk, oil, and almond butter into the bowl and fold the wet ingredients into the dry using a spoon, until all ingredients are well incorporated.
- Add in the dried cranberries and walnuts and mix with spoon.
- Spoon batter into muffin baking tray lined with parchment muffin/cupcake liners.
- Bake at 350 degrees for 30-35 minutes.Let cool a bit and enjoy.
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Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Sodium: 199mg | Fiber: 3g | Sugar: 14g
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