Start the Day Right with Cranberry Muffins

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Muffins play a vital role in our daily routine these days. They make for a great breakfast, especially when paired with a smoothie or a hot large mug of coffee. These muffins are hearty and satisfying, hitting the spot just right. Enough to kickstart your day with a full stomach.

Lately, my mornings have become a bit busier as I've started focusing more on physical development. I've even incorporated workouts into my routine, going beyond yoga. With less time in the morning, muffins have become a time-saving grace for me. They are also a lifesaver when my son returns from preschool with a voracious appetite after a busy day.

If he hasn't had much for lunch, he can get quite hungry, and I aim to prevent any "threenager" hangry episodes.

You might wonder, muffins for breakfast? Absolutely! I'm not talking about store-bought muffins though. Those things are loaded with unhealthy vegetable oils and excessive sugar. No way!

Since the weather has turned colder, there’s a specific set of flavors that, I believe, will make the season extra special for me and my son. Because of this, I've been baking more. Last week, we indulged in Pumpkin Chocolate Chip Muffins and cookies, and the week before that, it was Pumpkin Spice Cake. So, I decided to take a break from pumpkin this weekend and whip up these delicious muffins to enjoy throughout the upcoming week.

These are breakfast muffins, so I haven't sweetened them too much, as you'll notice when you try them. Instead, I've included an optional but highly recommended topping of walnuts and coconut sugar (how long does coconut sugar last?).

I suggest spreading them with almond or sunflower butter and a drizzle of raw Texas honey. You can add more sweetness if you prefer.

Time and time again, I often receive questions about making my baked goods without eggs, as it's a common concern these days. Most likely, you can substitute eggs with a flax egg. I like to use eggs because they provide a good source of protein, and my daughter doesn't like the texture of eggs, so it's a sneaky way to get them into her diet.

Cranberries are a must in this recipe, as they offer a nice balance of tartness and sweetness to complement the other flavors. If you'd like to use something else, blueberries, dried tart cherries, or raisins also work well.

If you've never used oat bran before, you can easily find it in the natural foods section of your grocery store or at your local health food store. Oat bran is even higher in fiber than oats, by a whopping 50%. Oats are the whole grain, while oat bran consists of just the bran, but both have their own health benefits.

If you're out of oat bran and want to make these muffins today, you can find instructions in my recipe on how to prepare them without oat bran.

These muffins are the perfect, cozy breakfast for a chilly morning, almost as good as sipping Spicy Hot Chocolate in front of a fireplace.

Cranberry Walnut Breakfast Muffins

Cranberry Walnut Breakfast Muffins, hearty and not too sweet, these muffins keep both father and child fueled for their day. Checkout this wholesome recipe, ideal for any single parent looking to conquer the day, one delicious bite at a time.

Ingredients

• 1 cup oat flakes or old-fashioned rolled oats (how long do rolled oats last?)

• 1 cup almond flour (ground almonds or almond meal)

• 1 cup oat bran*

• 1/4 cup ground flaxseeds

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp baking soda

• 2 medium free range eggs

• 1/2 cup maple syrup

• 3/4 cup nut or rice milk

• 1 cup dried cranberries

• 1/4 cup chopped walnuts

• 1 tbsp coconut sugar

Instructions

1. Preheat the oven to 350°F (180°C). Line a muffin tray with paper cups or grease it well with coconut oil.

2. Combine all the dry ingredients in a large bowl: oats, almond flour, oat bran, ground flax, cinnamon, nutmeg, and baking soda.

3. In a small bowl, mix eggs, maple syrup, and nut milk.

4. Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.

5. Gently fold in dried cranberries.

6. In a small bowl, combine chopped walnuts and coconut sugar.

7. Pour muffin batter into 12 muffin tins. Sprinkle the walnut-coconut sugar topping evenly over the 12 muffins.

8. Bake for 22-25 minutes, or until a fork inserted comes out clean and the tops are golden brown. Allow them to cool for 5 minutes, then remove from the muffin tin and let them cool for another 10 minutes.

Notes

Makes 12 muffins.

*If you don't have oat bran, you can process 1 cup of oats in a food processor until they have a coarse texture, similar to oat bran, and use it as a perfect substitute.

For an extra touch of luxury, serve these muffins at brunch with a drizzle of melted coconut butter. You'll impress everyone, but remember to melt the coconut butter on the lowest stovetop temperature with a touch of coconut oil, as it burns easily.

The choice to opt for wholesome, homemade treats not only satisfies the taste buds but also nurtures our well-being. So, let's all embrace the joy of baking and savoring nutritious creations, discovering the magic that lies in the kitchen. Whip up a batch of these muffins, and share the love and nutrition with your family today. After all, nothing beats the warmth of a homemade baked good.