Ingredients
Method
Abbreviated recipe:
- Toast walnuts at 375°F (190°C) for 8 minutes. Cool and roughly chop. Whisk dry and wet ingredients in separate bowls. Combine the wet mixture and add-ins with the dry ingredients, mix, and fill a greased muffin tin. Bake for 25 minutes.
Full recipe:
- Preheat the oven to 375°F (190°C).
- Place the walnuts on a tray and toast for 8 minutes. Let them cool on the tray for 5 minutes, then roughly chop into quarter-inch pieces.
- Grease a standard 12-cup muffin tin with oil or line it with paper liners.
- Whisk the dry ingredients in a large bowl and the wet ingredients in a separate bowl until combined. Pour the wet mixture and all add-ins into the dry ingredients. Stir with a wooden spoon until the flour is just incorporated, being careful not to overmix.
- Divide the batter among the muffin cups, allowing the mixture to mound slightly above the rim.
- Bake for 25 minutes or until a skewer inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool for at least 5 additional minutes before serving.
Nutrition
Notes
1. Add-in alternatives:
- Nuts and fruit – use what you want! Almonds, macadamias, cashews, pecans, sultanas, apricots, mango, apple, or dried fruit mix. Chop large piece fruits. Use only nuts or only fruit, or nut free options like pepitas and sunflower seeds.
- Apple – Red apple is also fine, it’s just a little sweeter. Keep skin on for free nutrition.
- Coconut – Can be omitted, add an extra 1 tablespoon flour.
- Carrot – Recommend sticking with carrot for the vegetable so the batter and flavour isn’t altered too much. eg zucchini too watery, parsnip weird flavour, pumpkin and sweet potato too mushy.