Easy Honey Walnut Muffins Recipe

This healthy walnut muffin recipe with olive oil and honey is so easy and so good! They may become your new favorite quick homemade bread for everything from breakfast to dinner.

This easy recipe for walnut muffins is quickly becoming my go-to bread. With a pared down ingredient list and just a few pantry items, they come together in minutes.

And they include one of my favorite Mediterain-inspired flavor combinations – walnuts, olive oil, and honey.

This post includes affiliate links for your convenience. Please read my disclosure for more info.

They're the perfect combination of sweet and nutty that works equally well with melted ghee and a drizzle of honey for breakfast, plain with a salad for lunch, or as a substitute for a dinner roll.

Ingredients you'll need

With just a few healthy ingredients, it's easy to make these walnut muffins from scratch.

• Walnuts – chopped walnuts add the perfect nut bread texture.
• Honey – adds a hint of sweetness and helps activate the baking soda.
• Olive oil – keeps the muffins moist. Use a good quality extra virgin olive oil for the best flavor.
• Almond flour – using almond flour makes these muffins gluten-free.  If you’re not used to baking with it, here’s the easy way to measure almond flour. Be sure to use fine blanched almond flour (like this one) for the best results.
• Eggs – provide the structure for the muffins.
• Apple cider vinegar – adds acidity and helps activate the baking soda.
• Baking soda – for leavening (makes the batter rise).
• Sea salt – use a finely ground sea salt (like this one) for baking.

How to make them

1. Preheat the oven to 325 degrees Fahrenheit and prepare the muffin pan by either greasing it or lining it with silicone muffin cups or parchment paper liners. This step is important to ensure that the muffins don't stick to the tin and come out easily.
2. In a large bowl, stir together the almond flour, baking soda, and sea salt. Use a whisk to thoroughly combine the dry ingredients and break up any lumps.
3. In a separate medium bowl, beat the eggs, olive oil, honey, and apple cider vinegar until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped walnuts until they are evenly dispersed throughout the batter.
5. Using a large scoop or spoon, fill the muffin cups about ¾ full with the batter. This ensures that the muffins have enough room to rise and bake evenly.
6. Bake the muffins in the preheated oven for about 20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Be sure to keep an eye on the muffins towards the end of the baking time to prevent them from overbaking.
7. Once the muffins are done, remove them from the oven and allow them to cool on a wire rack for a few minutes. This helps them cool down evenly and prevents them from getting soggy. Serve warm or at room temperature, and enjoy!

Variations

These muffins are perfect and simple as is. But you can also change up the ingredients to make many different variations:

• Make cranberry walnut with the addition of dried cranberries
• Add dried cherries for a cherry walnut version
• Make chocolate walnut muffins with chocolate chips
• Swap maple syrup for the honey to make a maple walnut version
• Add cinnamon, or pumpkin spice, for a spice version
• Add chopped dates for a date walnut version
• Add a hint of citrus with lemon or orange zest
• Swap the nuts for chopped pecans for pecan muffins or shelled and copped pistachios for pistachio muffins

How to serve

Serve plain, with grass-fed salted butter or ghee, fruit preserves or a drizzle of local raw honey.

Enjoy these walnut muffins as a delicious and healthy snack any time of the day. They're great with a frittata for breakfast, with a healthy salad for lunch, or as a low carb bread with your favorite main course.

However you make them, you will love these simple Mediterranean-inspired muffins!

Can You Substitute Almond Flour?

The short answer is no. This recipe was developed for almond flour. Do not substitute all-purpose flour, oat flour, or coconut flour for almond flour as they are not cup-for-cup substitutes.

Can You Freeze These Muffins?

Yes! They freeze beautifully. If you plan to eat them the same day, short-term storage on the counter is fine. Or you can store them in the fridge in an airtight container for a few days.

To freeze them for long-term storage, make sure the muffins are completely cool, then store them in a freezer-safe glass storage container or a silicone bag.

They will keep for up to 6 weeks. Here are my favorite non-toxic food storage containers.

How To Thaw And Reheat Frozen Muffins

Here's how to thaw and reheat your almond flour muffins for the bet results.

Thaw in the oven or toaster oven

My favorite method of thawing and heating frozen muffins is to use my oven or toaster oven. Set it to 300 degrees Fahrenheit, set the muffins on a baking sheet and let them thaw as the oven preheats. Check it after 10- 15 minutes and heat until it's warmed through.

Thaw in the refrigerator

If you're planning ahead and know you'll want muffins in the morning, move them from the freezer to the fridge so they can thaw overnight. Microwave on low in 5-second increments to reheat.

Thaw at room temperature

If you don't have time to thaw your muffins overnight, you can thaw them on the countertop. Remove the muffin from the freezer and from its container and let it thaw at room temperature for 1-2 hours. Once thawed, microwave them on low in 5-second increments to reheat.

Thaw in the microwave

If you don't have time to thaw your muffins overnight, you can thaw them on the countertop. Remove the muffin from the freezer and from its container and let it thaw at room temperature for 1-2 hours. Once thawed, microwave them on low in 5-second increments to reheat.

More easy healthy muffins to try

• Banana Muffins
• Apple Muffins
• Blueberry Muffins
• Carrot Muffins
• Strawberry Muffins