Cherry Walnut Oat Muffins

July 16, 2011 at 11:21 am 10 comments

Breakfast is pretty routine for me. I’m a creative of habit but I go in phases and eventually switch up my usual – from a big bowl of oatmeal, protein smoothies, egg scrambles and quick breads. Currently, I’m on a muffin kick…I need protein in the morning so I have a hard boiled or scrambled egg on the side but there is something comforting about a hearty muffin that starts the day off with a smile.

This on-the-go breakfast is reminiscent of hearty oatmeal in bread form with juicy bites of fresh chopped cherries and crunchy walnuts. Very lightly sweetened, these gluten free muffins have plenty of fiber from oats and flax plus a dose of good fats from coconut oil and nuts. This recipe is pretty versatile, see Recipe Notes below for substitutions.

I like muffins served slightly warmed or lightly toasted, and these are delicious served plain or topped with a smear of whipped butter, melted coconut butter or cream cheese, depending on my mood :)

Cherry Walnut Oat Muffins

Ingredients

1 3/4 cup gluten free oat flour (I grind my own using gluten free rolled oats)
2 Tbsp coconut flour*
1 Tbsp flaxseed meal*
1 to 1 1/2 tsp cinnamon (depending on how much you prefer, I go with the later)
2 tsp gluten free baking powder
1/2 tsp sea salt
1/4 cup coconut/ palm sugar (or other granulated sweetener, increase to 1/3 cup if you want a sweeter muffin)
2/3 cup + 2 Tbsp unsweetened milk (I used vanilla almond milk)
1 1/2 tsp vanilla extract
2 Tbsp coconut oil in liquid form (or melted butter or oil of choice)
1 tsp lemon juice
2 eggs
1/3 cup chopped walnuts (or pecans or almonds)
2/3 cup chopped fresh cherries (could use dried or even other fresh fruit)

Directions

1. Preheat oven to 400F. Line 12 muffin cups with paper liners.
2. In a medium mixing bowl, whisk together dry ingredients (oat flour through coconut sugar) and combine well, no clumps since oat flour tends to clump together. You can always sift dry ingredients together.
3. In a separate large mixing bowl, add wet ingredients (milk through eggs) and whisk to combine.
4. Add dry ingredients to wet and stir just until moistened, then fold in nuts and cherries. Divide evenly between muffin cups.
5.  Bake for 15-20 minutes or until toothpick inserted comes out clean (mine took 16 minutes).

Recipe Notes: This muffin recipe is versatile and you can sub in your favorite fruit or nuts to your liking. Apples, raisins, blueberries, blackberries, dried cranberries etc would all be good. Almonds, pecans, sunflower seeds or peanuts would be delish – you could even use a combo of fruit and nuts to make a trail mix muffin!

*If you don’t have coconut flour or flax on hand, eliminate and increase the oat flour to 2 cups.

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Entry filed under: Breads, Breakfast, Gluten Free, Refined Sugar Free. Tags: , , , , , .

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10 Comments Add your own

  • 1. Charissa  |  July 18, 2011 at 2:58 pm

    Ooh, nice. I think I even have all the ingredients! Hehe.

    Reply
  • 2. Italian-Style Baked Egg Cups « Natural Noshing  |  July 20, 2011 at 5:09 pm

    [...] muffin love continues…but this time in savory egg form! Lately, I’ve been on a sweet muffin kick but woke up this morning in the mood for veggies and protein for breakfast. This recipe was [...]

    Reply
  • 3. Mohit  |  August 9, 2011 at 8:20 pm

    I just baked it. Came out quite decent. Need to taste them. Very easy and hopefully healthy recipe. BTW any idea how many calories are there in one muffin.

    Reply
  • 4. Sharon nowak  |  August 24, 2011 at 5:02 am

    Made these last night with blueberries. Yummy! I’ve never used that much cinnamon in a recipe and it was fabulous!

    Reply
    • 5. naturalnoshing  |  August 24, 2011 at 7:41 am

      I LOVE cinnamon – its adds extra sweetness without having to add more sweetener :) Yay! Glad you like the muffins – I need to make another batch soon!!!

      Reply
  • 6. wmwo  |  September 19, 2011 at 10:52 pm

    I actually have all of the ingredients for this on hand! You have no idea how happy I am about this. I’m going to make them tomorrow morning. :)

    Reply
    • 7. naturalnoshing  |  September 20, 2011 at 9:08 am

      I love when I don’t have to make a run to the store to make a recipe! I hope you enjoy! :)

      Reply
  • 8. Cherry Walnut Oat Muffins | Celiac Safe  |  October 28, 2011 at 6:06 am

    [...] This recipes is from Natural Noshing. [...]

    Reply
  • 9. 7 Ingredients for a Healthy Holiday Season « Natural Noshing  |  December 21, 2011 at 10:31 am

    [...] Greek yogurt with dried cranberries, nuts, and a dash of cinnamon. Try some spiced pumpkin dip or cherry walnut oat muffins as well! 6. Peppermint: Candy canes are a signature of the holiday season.  Sometimes used for [...]

    Reply
  • 10. Chocolate Parfait the Healthy Way! « Natural Noshing  |  December 30, 2011 at 8:49 am

    [...] chocolate bruffins on hand, (you should go bake some or) feel free to sub your favorite muffin (my cherry walnut oat muffins would work well) or leftover holiday quick bread in this recipe, it’s [...]

    Reply

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