Vanilla Cardamom Walnut Muffins
Soft & fluffy vanilla cardamom walnut muffins! Crazy simple to make, filled with whole grains and naturally sweetened! Warm, cozy & healthy!
When you bite into a soft & fluffy muffin and it feels like a big giant cozy hug?
Yup, that’s exactly what we have here today with these vanilla cardamom walnut muffins!
Because gosh darn it cardamom is just so so cozy! Which means that it is most excellent for winter weather baking!
And let me tell you, it has been COLD here by us in North Carolina. I’ll be the first to admit that I actually love the cooler weather, but I was super bummed that we didn’t get any snow this past week (aside from a teeny tiny flurry that lasted about 2.5 seconds … which totally doesn’t count).
But anyway, I pretended like it was actually snowing and got in the kitchen to bake up yet another batch of these cardamom muffins … which I have been sitting on since March 2015. Eeek! SO LONG AGO.
And it’s a crying shame because goodness are they delicious.
About These Cardamom Muffins
They’re made with my go-to whole grain base that is packed with better-for-you ingredients, like white whole wheat flour, oat bran and plenty of raw walnuts.
They’re naturally sweetened with honey and maple syrup, and are light, fluffy and oh-so-moist. And of course filled with plenty of sweet vanilla and spicy warm cardamom.
These muffins were inspired by a vanilla cardamom donut that I tried at a local bakery (well, um, local to the town we used to live in – womp womp – that’s what I get for waiting almost three years to share these). Except here’s the thing – I kinda sorta don’t really like donuts. I know, I know. But they’re just not my thing.
However … quick and easy 30 minute muffins??? Absolutely my thing. And hopefully yours too!
Tips & Tricks For These Vanilla Cardamom Walnut Muffins
- Yes, there are a lot of raw walnuts packed into these muffins (2 cups to be exact!). But it is SO good this way! Plenty of crunch in each bite. You could probably cut back the amount to 1 cup if you really wanted to, but please don’t!! You’ll miss out on so much goodness!
- Let’s talk about the cardamom. As written, the flavor is definitely there but not in an overwhelming sort of way. However, if you want it even more in the background, you could certainly decrease the amount. Please note that I would NOT suggest adding extra cardamom, as it is a strong spice and can quickly overpower!
- Next up, storage! After the muffins have cooled completely, place a layer of paper towels in the bottom of a container. Layer in the muffins, then cover and keep at room temp for about two to three days.
- Alternatively, these muffins freeze beautifully! Once completely cool, place in a single layer in a freezer-safe plastic baggie or container and pop in the freezer. Then just thaw and warm up before enjoying!
Fresh coffee + sparkly holiday lights + a homemade vanilla cardamom muffin = the perfect way to start just about any winter day.
Additional Muffin Recipes You Might Enjoy!
- Banana Carrot Muffins
- Healthy Pistachio Muffins
- Healthy Pumpkin Gingerbread Muffins
- Whole Grain Morning Glory Muffins
- Orange Olive Oil Muffins
- Harvest Sweet Potato Muffins
- Or, check out all our muffin recipes here!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup white whole wheat flour
- ¼ cup oat bran
- ½ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 1 large egg
- ⅓ cup melted coconut oil, cooled slightly
- ⅔ cup milk (I use unsweetened plain almond)
- ¼ cup honey
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups chopped raw walnuts, plus extra for sprinkling on top
- Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
- Whisk together the white whole wheat flour, oat bran, all-purpose flour, baking powder, salt and cardamom in a large bowl. In a medium bowl, whisk together the egg, coconut oil, milk, honey, maple syrup and vanilla extract. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the walnuts.
- Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full. Sprinkle the tops with additional chopped walnuts, if desired.
- Bake for about 14 to 17 minutes, until a toothpick inserted into the middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack. Let cool completely or enjoy warm!
Be sure to melt the coconut oil first and then measure out the correct amount.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 237 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 14mg Sodium: 175mg Carbohydrates: 22g Fiber: 2g Sugar: 9g Protein: 5g