One Bowl 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.

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Jump to:

• My Love for Baking
• Today's Vegan Cinnamon Muffins
• Why you should try these Nuts & Seeds Muffin
• Ingredients to make Vegan Walnut Muffins
• How to make One bowl Cinnamon Walnut Muffins
• Vegan Cinnamon Walnut Muffins

My Love for Baking

I love baking, Sunday night is my baking therapy. As much as i love baking, i hate the amount of bowls, spoons and spatula in my sink. So, the thought of one bowl baking, excites me, doesn't it?

If you are following my blog for sometimes now, you must have noticed i always bake with some fruit and vegetable in my muffins. Kids don't eating pumpkin when i make it as curry, but they love Pumpkin apple banana muffins or this pumpkin chocolate chunk muffins.

Likewise the once favorite fruit banana, has now become yuccck, i m hoping this is just a phase. But they love Banana walnut muffins or Banana pecan muffins. So now i m buying bananas just to use them in muffins, the shopkeeper thinks i don't know how to pick bananas as i always pick, the ripened ones.

Today's Vegan Cinnamon Muffins

My kiddo came up to me and was like, "Hey mom, can we make muffins without apple or banana?" I was like, sure thing! But then he hit me with, "So you can't make 'em without apple and banana, huh?" Ouch, that hurt my ego!

I ended up baking these walnut muffins with no fruit or veggie, no milk or butter. When he tried it, he goes, "Mom, this tastes bomb, but you sneaked in nuts and seeds again." I always have to add crunchy walnuts and seeds to my muffins. Plain muffins are just not satisfying to me.😆

Why you should try these Nuts & Seeds Muffin

• These soft and fluffy nuts and seeds muffins are made Vegan and with Whole wheat flour and gets ready in 25 minutes.
• And this is One Bowl Muffin Recipe, less bowls to wash!!! This alone qualifies to make these delish muffins.
• As the name says, these Vegan muffins are flavored with cinnamon and all spice and has a good load of mixed nuts and seeds.
• These Cinnamon walnut muffins are kids approved. I have 2 boys, both loved these muffins. I got 16 medium sized muffins and only 2 are left now.
• These crunchy muffins make a great breakfast and a scrumptious after school snack.
• These soft muffins make a great dessert for picnics and get togethers. I usually bake a large batch and share it with my friends too.
• With Spring break approaching, these cinnamon muffins makes a great snack for the always hungry tummy.

Ingredients to make Vegan Walnut Muffins

• Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
• Leavener : These delish muffins uses both baking powder and baking soda.
• Egg replacement : These soft and fluffy vegan muffins uses flaxseed meal as egg replacement.
• Sweetener : This delicious walnut muffin uses white sugar. You can also use brown sugar/jaggery instead of white sugar.
• Fat : I have used sunflower oil in this recipe, you can substitute it with any flavorless oil.
• Flavors : i have used a good mix of cinnamon and all spice powder in this crunchy nut and seeds muffins.
• Add-ons : I have used a mix of broken walnuts, pumpkin seeds, sunflower seeds, chia seeds and garnished with broken almonds.

How to make One bowl Cinnamon Walnut Muffins

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Measure all ingredients and let it be at room temperature.
• In a wide bowl, whisk together flour, baking powder, baking soda, cinnamon powder and all spice powder. Add broken walnuts, seeds the flour mix. Next add sugar to this and whisk well to combine.
• To the same bowl, add the flax seed egg, water and oil. Using a whisk mix well. Use a spatula to mix with no traces of flour.
• Preheat the oven to 160C, pour the batter into a lined muffin pan. Garnish the top with broken almond bits.

• Bake in the preheated oven for 22-25 minutes or until a skewer inserted in the middle of the muffins comes out clean.
• Take the cake out of the oven, let it sit in the pan for 5 minutes. Carefully remove the muffin from the pan to the wire rack. Let it cool down and enjoy.
• I usually leave the muffins on the counter for a day, then refrigerate in an air-tight container. If serving from the refrigerator, reheat the muffins for 10 -20 seconds in a microwave and serve warm.