Cinnamon Walnut Mini Muffins

These mini muffins are a serious crowd-pleaser, especially among kids! They’re the perfect little treat for when you’re feeling peckish or a great addition to lunchboxes. The recipe makes about 12 mini muffins so double up if you’re wanting more.

Ingredients

Cake

• 1 cup wholewheat flour

• 1 tsp baking powder

• 1/2-1 tsp cinnamon (adjust to taste)

• 1/2 tsp vanilla extract

• 1/4 cup coconut sugar

• 3/4 cup plant-based milk

• 1/4 cup walnuts, crushed

Frosting

• 1 cup cashews

• 1 tbs maple syrup

• 1/8 cup plant-based milk

Method

To make the cake, preheat oven to 180 degrees C. In a large mixing bowl, combine all the dry cake ingredients together. Pour in the milk and mix until a batter forms. Pour the batter into mini muffins moulds lined with baking paper or lightly sprayed with oil. Bake for 10-15 mins or until a knife inserted in the middle of the muffins come out clean. 

To make the frosting, toss all the ingredients into a high speed blender and blend until smooth. 

Once the cakes have cooled down completely, spread the frosting on top and garnish with a sprinkle of cinnamon.