Cranberry Walnut Muffins
These muffins are perfect for a late night snack or as a quick breakfast while you're on the go.
Make This Recipe
- 1 ½ cup all purpose flour
- ¾ cup granulated sugar
- ½ cup chopped walnuts
- ½ cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoonground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- 2 Egglands Best Eggs (large)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup coconut oil, melted (it needs to be in liquid form)
- 1 teaspoon vanilla extract
- 1 ¼ cup fresh or frozen cranberries
- 1 tablespoon all purpose flour
Preheat your oven to 350 °F.
Lightly grease and flour a 12 cup standard muffin pan. You can also line with cupcake papers.
NOTE: this recipe makes 14 muffins so you can use 2 muffin pans or you can reuse the pan you used for the initial batch of muffins.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, baking powder, nutmeg, walnuts and oats.
In another mixing bowl, whisk together the eggs, vanilla extract, pumpkin puree, coconut oil and pumpkin puree.
Pour the wet ingredients into the dry ingredients and gently mix until incorporated. The batter will be thick and lumpy.
Toss the cranberries in 1 tablespoon of flour to coat. Carefully fold into the muffin batter.
Fill each muffin cup 2/3 full.
Bake at 350 °F for 20-25 minutes, or until slightly golden and a toothpick inserted into the center of one of the muffins comes out clean. (If using fresh berries, reduce your baking time by about 5 minutes)
Cool on a wire rack for 15-20 minutes before serving.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||8 g|
|Dietary Fiber||2 g|