Trail mix muffins are the gluten-free muffin you didn’t know you were missing. Filled with cranberries, walnuts and M&Ms OR your favorite trail mix ingredients, these simple yet delicious muffins will soon be your favorite snack or treat!
This is a bold statement but I can honestly say these gluten-free trail mix muffins with cranberries, walnuts and M&Ms are my most favorite muffin recipe I’ve ever created. They couldn’t be any easier to whip together and although those 3 trail mix ingredients are my preferred combo, you can honestly choose whatever common trail mix ingredients that you and your family enjoy!
What ingredients do I need for trail mix muffins?
Trail Mix: Choose your favorite trail mix ingredients! Some ideas are raisins, cranberries, chocolate chips, pecans, peanuts, walnuts, M&Ms and Reeses Pieces. The sky is the limit when it comes to making your own trail mix.
Almond flour: super fine and packed. Almond flour helps give these muffins the best crumb once baked!
Oat flour: The combo of oat flour plus almond flour makes a divine muffin- many of my gluten-free muffins use this base.
Eggs: Real eggs and I wouldn’t recommend trying to sub a flax eggs in these since it calls for 3.
Oil: I would recommend melted coconut or avocado- neither will cause flavor change and both work great for baking!
Maple syrup: you’ll need just a 1/2 cup to get these muffins to the ideal amount of sweetness without being overly sweet. You could easily sub honey as well.
Milk: Grab your favorite non-dairy milk for this recipe. Oatmilk has been my plant-based milk of choice lately, but almond or coconut work fine also.
Apple Cider Vinegar– that’s right. Don’t ask questions, just do it.
Vanilla Extract– I finally broke down and bought the huge one at Costco after putting the tiny bottle in a curbside order what felt like every 2-3 weeks!
Do I have to use a premade trail mix for these muffins?
Absolutely not. I’m a huge fan of making your own trail mix whether it’s for hiking or in this case, for muffins. Cranberries, walnuts and M&Ms are some of my favorites so that’s why I chose them for these trail mix muffins, but you can choose whatever are your favorites. There is very rarely a trail mix that you’re going to love ALL the ingredients so I say just pick and choose what you want to include and leave out what you typically wouldn’t enjoy in a trail mix.
These muffins should probably be renamed “Gone in a Flash” muffins because they will go quick- I promise. My husband and daughter absolutely loved them! We even made them with her a few weeks ago and she had a blast mixing in all the cranberries, walnuts and M&Ms!
Thank you again for all your support of this fall muffin series! If you missed the first two recipes, you can find the Chai Spiced Apple Muffins here and the Chocolate Zucchini Muffins here. Stay tuned for our final muffin in the series coming your way next week!
Trail Mix Muffins with Cranberries, Walnuts and M&Ms
Equipment
- 12-cup muffin tin
- 12 muffin liners
Ingredients
Dry Ingredients
- 1 1/3 cup oat flour
- 1 1/3 cup super fine almond flour, packed
- 1/2 tsp salt
- 1 tsp baking soda
Wet Ingredients
- 3 eggs, slightly beaten
- 2/3 cup oat milk or milk of choice
- 1/2 cup honey or maple syrup
- 2 tsp vanilla extract
- 1 1/2 Tbsp coconut or avocado oil
- 1 1/2 tsp apple cider vinegar
Other Ingredients
- 1 1/2 cups assorted trail mix ingredients (I used ½ cup dried cranberries, ½ cup chopped walnuts, and ½ cup M&Ms)
Instructions
- Preheat oven to 350 degrees F and line 12 muffin cups with liners. Spray the inside of the liners with avocado oil spray or non-stick spray of choice and set aside.
- Whisk together oat flour, almond flour, salt and baking soda in a large bowl.
- In a second large bowl, mix together the eggs, honey/maple syrup, vanilla extract, milk, oil, and apple cider vinegar until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold 1 ¼ cup of the trail mix ingredients into the batter, reserving the rest for topping.
- Divide batter evenly between 12 muffin cups, filling almost to the top.
- Top each muffin cup with the remaining ¼ cup of trail mix and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Remove the muffins from the oven and allow to cool for 10 minutes, then place on wire rack to finish cooling.
- Enjoy!
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2 Responses
These are sooooo yummy and a great balance of savory and sweet!
Thanks so much, Nikki! So glad you loved them!