Homemade muffins are the perfect way to brighten up a cold wintery day (even when it’s not technically winter). Anytime you need a little coziness you can never go wrong with a fresh homemade muffin and a cup of hot chocolate, tea or coffee. A perfect way to enjoy a weekend morning.
These Maple Walnut Crunch Muffins are:
and a little bit more like brownies than muffins.
They’re made with whole, simple ingredients and topped with a caramelly peanut butter and chocolate frosting. And the best part? They’re so nutritonally dense that you can easily eat more than one without any guilt! Enjoy with breakfast, as dessert, or with a steamy mug of something warm!
Maple Walnut Crunch Mini Muffins
- 2/3 cup soy milk (or other milk)
- 1 tsp apple cider vinegar
- 1 tsp ground vanilla (or use liquid)
- 3 tbsp coconut oil, melted (measure before melting)
- 1/2 cup maple syrup or other liquid sweetener
- 1 cup gluten free rolled oats, ground into flour
- 1/2 cup chickpea flour (or other gluten free flour)
- 1/4 cup almond meal
- 1.5 tsp baking powder
- 1/3 cup unsweetened cocoa powder
- 1/2 cup chopped walnuts
- Preheat oven to 350 F and grease a muffin tin, or line with muffin cups
- Mix soy milk and apple cider vinegar in a small bowl. Stir and let sit for 5 minutes
- Mix your oats in a food processor until you have a fine, flour-like powder
- In a large bowl, mix oat flour, chickpea flour, baking powder, vanilla, almond meal and cocoa powder (if using liquid vanilla then wait and add it with the other liquid ingredients)
- Add maple syrup and coconut oil to the small bowl with the soy milk + vinegar mixture. Stir with a spoon until well mixed (if using liquid vanilla add it as well)
- Pour wet ingredients into dry and beat or mix with an immersion mixer until well combined
- Spoon into a muffin tin so that each cup is about 1/3 full
- Bake for about 20-25 minutes or until a tooth pick stuck into the centre of a muffin comes out clean.
- While baking, toast your walnuts in a shallow frying pan without oil, until they start to turn brown (about 5 minutes). Toss them around every minute or so, so that all sides toast evenly and they don’t burn.
- Make the frosting (Recipe below)
- When the muffins are finished let them cool and then remove them from the muffin tray. Spread a spoonful of frosting over each and sprinkle toasted walnuts on top. They keep well in the fridge and will last for several days.
Peanut Butter Chocolate Frosting
- 1/2 cup smooth, unsalted peanut butter
- 6 tbsp maple syrup
- 2 tbsp almond milk or other milk
- 1 tbsp unsweetenened cacao powder
- pinch of ground vanilla
- salt to taste (optional)
- Stir the peanut butter and maple syrup together until well combined.
- Add the milk and stir until you have a sticky, caramel like consistency
- Mix in the cacao and vanilla
- Add salt to taste