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!
Trail Mix Muffins with Cranberries, Walnuts and M&Ms
- 12-cup muffin tin
- 12 muffin liners
- 1 1/3 cup oat flour
- 1 1/3 cup super fine almond flour, packed
- 1/2 tsp salt
- 1 tsp baking soda
- 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
- 1 1/2 cups assorted trail mix ingredients (I used ½ cup dried cranberries, ½ cup chopped walnuts, and ½ cup M&Ms)
- 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.
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