Walnut Mini Muffins
This tasty friand-inspired muffin reminds me of a beautiful tea party, to be paired with a carefully selected herbal tea – I’m currently loving anything with tulsi in it. Enjoy these little morsels of goodness for an afternoon moment to yourself.
Walnut Mini Muffins
This tasty friand-inspired muffin reminds me of a beautiful tea party, to be paired with a carefully selected herbal tea - I’m currently loving anything with tulsi in it.
Serves:
10
Prep time:
15 minutes
Cook time:
40 minutes
INGREDIENTS
- 1 cup blanched almond meal
- 1 tsp pure monk fruit powder*
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- 1 pinch salt
- 2 tbsp coconut oil, melted
- ¼ cup (60ml) milk of choice
- 2 eggs, beaten
- ½ cup walnuts, chopped
METHOD
- Preheat the oven to 180°C and grease or line a mini muffin tin.
- Combine almond meal, monk fruit, baking powder, cinnamon and salt in a bowl. Whisk to combine ensuring there are no lumps.
- Pour in the coconut oil, milk and beaten eggs. Fold to combine. Stir in the walnuts.
- Fill the muffin tin about ¾ full and top with extra crushed walnuts.
- Bake for 40 minutes. Leave to cool in the tin for 10 minutes before turning out and leaving to cool on a wire rack. Store in the
Notes
- Dairy free option: Opt for a plant based milk over dairy milk. Read my milk guide here.
- No monk fruit? You can use ¼ cup of an erythritol based sweetener such as Lakanto.
- You can also use ¼ cup of coconut sugar, honey or maple syrup, however please note this will increase the sugar content slightly.
- *Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener.
- Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.