These nutty, tart muffins are perfect autumn breakfasts, best served chilled and drizzled with maple syrup. I’ve used a blend of whole-wheat flour, almond flour, and flaxseed flour rather than white flour; if you’re a fan of mixed whole flours, you’ll love these naturally-fortified muffins!
Preheat oven to 400 degrees F and grease a standard 12-cup muffin tin (or use paper liners).
In a large bowl, whisk together:
1 cup whole-wheat flour
1/2 cup almond flour (my local Trader Joe’s store carries this)
1/2 cup flaxseed flour (I found this at TJ’s as well)
1 T. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
In another bowl, combine:
2 large eggs
1 cup almond milk
1 cup cooked or canned pumpkin
2/3 to 1 cup sucanat, depending on your sweet tooth
1/4 cup coconut oil or melted butter
1 tsp. vanilla
Add the liquid mixture to the flour mixture and stir until just blended. Stir in:
1 cup whole cranberries OR 1/2 cup dried cranberries
1/2 cup chopped nuts (optional)
Divide the batter into the muffin cups and bake for 20 minutes. Test doneness by poking the center muffin with a toothpick–if it doesn’t come out clean, bake for another 3 minutes and check again.
These muffins are much better the next day, when the flavors have had a chance to marry. Drizzle with maple syrup or honey and sprinkle with additional cinnamon if you like.
Enjoy!
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Tags: almond milk, baking, cranberry, muffins, pumpkin
