Cranberry, Date & Ginger Walnut Muffins

Cranberry, Ginger, Date

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Cranberry, Ginger, Date


    For the muffins -
  • 100g cooked unsweetened apples
  • 75g dates, soaked in hot water for 30 minutes
  • 2 eggs
  • 100ml almond milk
  • 2 tablespoons maple syrup
  • 2 tablespoons almond butter
  • 150g oat flour
  • 2 tablespoons Linwoods Milled Flaxseed & Goji Berries
  • 50g coconut sugar
  • 2 teaspoons ground ginger
  • Pinch of nutmeg
  • 1 teaspoon bicarbonate of soda
  • 75g dried cranberries
  • 50g walnuts
    For the topping -
  • 200g thick natural yogurt (or dairy-free alternative)
  • ½ teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • Dried dates, diced
  • Walnut pieces
  • Crystalised ginger


  1. Preheat the oven to 180 degrees C and grease and line a 6-hole muffin tin.
  2. Place the cooked apples, drained dates, eggs, almond milk, maple syrup and almond butter in a food processor and whizz up until smooth.
  3. Mix together the oat flour, flaxseeds, coconut sugar, ginger, nutmeg and bicarb in a bowl.
  4. Pour in the wet ingredients along with the dried cranberries and walnuts and stir to combine.
  5. Divide between the muffin tins and bake for 15 minutes until risen and golden. Leave to cool.
  6. Beat together the yogurt, vanilla and maple syrup and leave in the fridge until needed.
  7. Once the muffins have cooled, remove from the tin then spread some of the topping over each one.
  8. Decorate as you wish - then enjoy!