Grawnola topped Date and Walnut Vegan Muffins

Muffins but topped with Grawnola, Raw press’ brownie style granola; The perfect any time of day treat! I love making simple sweet treats that don’t require too much fancy equipment and this muffin batter is made in a simple two step process. Combine the dry to the wet and mix. 

Using a nut butter in muffin recipes is a great way to replace the use of butter as the fat. In this recipe I used the Nut Necessity Walnut and Date butter, which is special because walnuts are not only a source of omega 6, but are one of the few nuts that’s an excellent source of omega 3 ALA (alpha-linolenic acid). As ALA doesn’t convert well in to DHA and EPA (which are the types of Omega 3 that are active in the body) it is important to have a good helping of ALA Omega 3. So, the addition of the crushed walnuts, as well, is definitely going to contribute to getting a health dose. 

Prep 10 mins | Cook 25 mins | 6 servings


1 cup of plain or g/f flour

1/2 teaspoon of baking soda

1 teaspoon of baking powder

pinch of salt

1/2 teaspoon of cinnamon

1/4 cup of maple syrup

1/2 cup of nut milk

2 tablespoons of Nutcessity walnut and date nut butter

1 teaspoon of vanilla extract

1 medium banana, mashed

1/2 cup crushed walnuts

1/2 cup of Raw Press Grawnola (crushed)


1. Pre-heat oven to 200 degrees C. Grease a 6 cup muffin tin with coconut oil.

2. Sift together the flour, baking soda, baking powder, salt, and cinnamon.

3. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until

well combined.

4. Gently stir in the crushed walnuts.

5. Evenly spoon the mixture into the 6 muffin cups.

6. Top with the crushed Grawnola

7. Bake in oven for 20-25 minutes or until golden brown.

8. Let cool slightly and ENJOY!


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