Vegan Cinnamon Walnut Muffins

Vegan cinnamon and walnut muffins, a soft and fluffy muffins loaded with walnuts and seeds. A perfect breakfast or anytime snack muffins with goodness of crunchy nuts and seeds.

Course Breakfast, Dessert, Snack

Cuisine International

Keyword Cinnamon walnut muffins, Easy muffins without eggs, Flax-egg mufins, How to make vegan muffins, Muffins with flaxseed meal, Vegan Muffins, Vegan muffins with nuts and seeds

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 217kcal

Equipment

Convection oven
Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter

Ingredients

2 cups Whole wheat flour
¾ cup sugar increase to 1 cup if you prefer sweeter muffins
1 teaspoon baking powder
1 tsp baking soda
1 teaspoon cinnamon powder
½ teaspoon all spice powder
½ cup oil
2 tablespoon flaxseed meal, mixed with ½ cup warm water for 2 eggs
1 cup water
½ cup walnuts broken into pieces
2 tbsp pumpkin seeds
1 tablespoon chia seeds
2 tbsp sunflower seeds
4 tablespoon almonds broken into pieces

Instructions

Preheat the Oven to 160C . Line a 12-hole big muffin pan and a 12-hole mini muffin pan with liners. Or you can bake the 12 mini muffins into 4 normal size muffins.
In a bowl, take flax seed meal and mix it with warm water and keep it aside to gel.

Dry Ingredients

In a bowl, take flour, baking powder, baking soda, cinnamon powder , all spice powder. Using a whisk mix it all together
Add sugar to this flour mix and mix it well.
Add broken walnuts, pumpkin seeds, sunflower seeds and chia seeds. Mix it all together to form a uniform flour mix.

Wet Ingredients

To the flour mix, add the flax egg mix. add 1 cup of water on top.
Add oil to this mixture. Using a whisk mix it all together. Then use a spatula to mix properly with no traces of flour.
Fill the muffin pan with batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter.
Gently tap the muffin pan to release any trapped air. Garnish the top with broken almond bits.

Let's Bake Muffins

Bake the muffins in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean. The mini muffins gets done in 15-18 minutes so keep an eye on them
Oven temperature differs from oven to oven, so bake accordingly .
Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, then remove the muffins onto a wire rack.

Store & Serve

Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box
If serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.

Notes

Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes.
I have used white sugar in the recipe, you can replace it with brown sugar or just even palm jaggery powder, check this pumpkin apple & banana muffins for a jaggery muffin.
I baked the mini muffins without walnut toppings, as my younger prefers less things on his muffin.

Nutrition