Incredibly fragrant and flavoursome with a delicious nutty crunch, these muffins are hard to resist. The moist and fluffy wholegrain sponge brings in tummy-loving fibre, whilst walnuts are a rich source of alpha-linolenic acid (ALA), which helps lower “bad” cholesterol and keep arteries healthy. Cranberries and baobab are high in Vitamin C, essential for neutralising the damaging free-radicals in the body. The cranberry and baobab combination is also a very delicious one, creating a sharply sweet taste perfectly balanced with a drizzle of honey.

Makes 8-9 muffins | Prep time: 10 mins | Bake time: 25 mins 

Ingredients: 

  • 1 Baobab baking mix 
  • 4 medium, organic eggs 
  • 200ml non-dairy milk 
  • 60ml melted coconut oil 
  • 1tbsp mixed spice
  • 1tsp cinnamon
  • 1tsp orange zest
  • 60g cranberries (sugar-free)
  • 30g raw chopped walnuts
  • Raw set honey for decoration

Directions: 

  1. Preheat the oven to 170C /150C fan /Gas mark 3.
  2. Whisk the eggs, oil, milk, spices and orange zest  together. Carefully stir in the contents of the Baobab baking mix and then whisk for a minute until you have a smooth mixture.
  3. Add the cranberries and walnuts to the mixture. Leave it to rest for a few minutes.
  4. Place 8-9 muffin cases into a muffin tray and fill them almost to the top.
  5. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean. Look for firm, but bouncy domes. Ovens vary, some might need a little longer or a little less.
  6. Move to a wire rack and leave to cool.
  7. Drizzle with set honey and sprinkle some walnuts before serving.

You can store muffins in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.

Enjoy and don’t forget to tag us in your photos and show off your healthy muffin creations! #thrivelybaking

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