It’s finally officially fall! Well, here in Chicago we are still swinging between either 85 and humid or 58 and windy so it’s hard to tell exactly what season to call it. Now, I do have some pumpkin and squash and sweet potato recipes coming your way soon, but I thought I’d kick off the season with one of nature’s most underrated fruits, the cranberry.
In my opinion, cranberries have been soiled by that ridiculous canned jelly that is used at so many of our Thanksgivings. Now, don’t get me wrong, as a kid I loved that stuff. However, as an adult, I’ve learned to appreciate using cranberries in general and making actual real cranberry sauce. They’re also a great source of antioxidants, they pair well with all the other fall flavors and a friend of mine once told me they’re good for muscle recovery? I don’t work out so I’m not concerned so much about that one!
These Cranberry Walnut Muffins are an amazing fall snack although you can easily make them year round as they work just as well with frozen cranberries as they do with fresh. I brought them to my office job when it was my turn to bring in snacks and they were a huge hit! I only work with 6 women and the whole batch was gone in one day!
These muffins are great if, like me, you need to bring in a snack or food to a party or work event and you don’t have a lot of time. They’re also great to just make and have in your house for a fast grab and go breakfast! They’re easy, ready in 30 minutes and so delicious. Be sure to check the notes for tips on making these vegan.
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Until Next Time,
- 2 cups frozen or fresh cranberries
- 1 cup chopped walnuts
- 2½ cups flour*
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup maple syrup *
- ½ cup brown sugar
- ⅓ cup coconut oil melted
- ½ tsp nutmeg
- 1 tsp cinnamon
- 2 cups Greek yogurt*
- 2 eggs*
- 4 tsp vanilla extract
- Preheat your oven to 400 degrees and prepare a muffin pan by spraying with nonstick spray or rubbing with oil.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the coconut oil, syrup and sugar. Whisk for about a minute until it begins to thicken.
- Add the yogurt, eggs and vanilla extract to the wet ingredients and whisk for another minute until fully incorporated. Slowly add in the dry ingredients whisking continuously until it forms into a thick batter.
- Add in the cranberries and walnut and fold them into the batter. Scoop the batter into the muffin pan into level scoops that come just below the top of the pan. Be sure not to overfill because these muffins do rise. Sprinkle the tops with some extra sugar.
- Bake the muffins for 15-20 minutes until you can stick a toothpick in the muffin and pull it out clean. Remove them from the pan and place on a cooling rack.
*For vegan you can substitute the Greek Yogurt by making vegan buttermilk. Add 1 tbs of apple cider vinegar to 1½ cups of non-diary milk and let sit for ten minutes.
*You can use flax eggs instead of eggs by adding two tbs of flax seed to 6 tbs of water and letting it sit for 10 minutes.
*Please note if you're using wheat flour or a gluten free flour you may need to add some non-dairy milk to moisten the muffins.