clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Streusel cranberry and walnut muffins

  • Author: Alice | Early Brawd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


These muffins with dry cranberries, walnut, zesty orange and poppy seeds are the best seasonal treat. Packed with wholesome ingredients, low in sugar and fat, they’re the perfect healthy alternative to regular sweets. Enjoy as your afternoon snack with a cup of tea.



Nutty streusel

  • 3 soft pitted dates
  • 1 tbsp chopped cranberries
  • 3 tbsp chopped walnuts
  • 1 tsp coconut oil, solid
  • 3 tsp spelt flour
  • 1 tsp ground cinnamon

Cranberry and walnut muffins

  • 2 tbsp ground flaxseeds
  • 3/4 cup almond milk
  • 2 tsp apple cider vinegar
  • 1 cup spelt flour
  • 1 cup brown rice flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1 medium very ripe banana
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp orange juice
  • 2 tbsp dry cranberries
  • 2 tbsp walnuts
  • 2 tsp orange zest
  • 2 tsp poppy seeds


Nutty streusel

  1. Using a knife, finely chop the pitted dates and cranberries until you get a paste consistency. Place in a bowl and add the walnuts finely chopped.
  2. Fold in the solid coconut oil, spelt flour and cinnamon and massage all the ingredients using your hands or a fork to incorporate until a crumbly. Set aside.

Cranberry and walnut muffins

  1. Preheat your oven to 375F and insert 12 liners into a muffin tin.
  2. Prepare the flax egg by mixing the ground flax seeds with 6 tablespoons of water, mix and set aside for 5 minutes. The ground flaxseeds will absorb the water and make the mixture thicken
  3. Meanwhile, mix the almond milk with the apple cider vinegar, stir and set aside.
  4. In a large bowl, whisk together the flours, baking soda, baking powder, salt, coconut sugar and cinnamon.
  5. Roughly mash the banana using a fork until purred. In a separate medium bowl, whisk the mashed banana, thickened flax egg, almond milk, melted coconut oil, orange juice and vanilla extract.
  6. Pour the wet ingredients in the dry mixture and stir to combine until you get a smooth batter.
  7. Fold in the dry cranberries, roughly chopped walnuts, orange zest and poppy seeds.
  8. Pour the batter into the 12 muffin molds and sprinkle the streusel on top.
  9. Bake for 18-20 minutes or until a toothpick in the middle comes out clean.
  10. Lets cool down a couple minutes before removing from the mold.


  1. For a gluten free version, you can sub the spelt flour for any gluten free baking mix.
  2. I highly recommend using Medjool dates for the streusel as they are the softest and easiest to work with.