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5 from 3 votes

Trail Mix Muffins with Cranberries, Walnuts and M&Ms

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 muffins

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!