This easy olive oil muffin recipe is breakfast approved.

Full disclosure: I am a big walnut lover. I always keep a huge jar full of nuts in the freezer (which keeps them fresh longer than in the pantry). A handful of nutrient-dense walnuts is my favorite weekday afternoon snack. So, when California Walnuts turned to a partner for some recipes this summer, I was excited to get into the kitchen and get creative with my favorite nut. Today we start with a simple olive oil muffin recipe that includes tons of ground walnuts, honey and citrus. This is a simple, special snack cake for an afternoon treat or a sweet morning ritual paired with a cup of coffee. Read on to find out how this walnut and honey olive oil cake pairs, and grab the recipe card at the bottom of this post.

So what is a snack cake?

I’ve been really into the concept of “snack cakes” ever since I got Yossi Arefi’s cookbook (no wonder) Snack Cakes: Easy Anytime Treats. Snack cakes are one-layer cakes that are effortless to make, and the ingredients are likely to be in your closet, Arefi says. They are usually simply topped with frosting or a dollop of whipped cream, or in the case of this easy olive oil cake recipe, a few candied oranges. It’s a comforting meal at its finest – you can enjoy it in silence on your own or take it out of the oven when friends are over.

Can you use ground nuts instead of flour?

As a rule, when baking, you can easily replace up to half the flour that the recipe calls for with finely ground nuts. (You Can even more, but in order for the cake to stick together, you will need to make a few more changes to the recipe.)

A few years ago I attended a few classes at the Culinary Institute of America and one of the instructors taught us how to make a delicious cake using 100% ground walnuts instead of flour. I’ve been making this recipe for years and especially love pulling it out for friends who are gluten intolerant as it’s naturally gluten free.

AT this is a simple olive oil tart recipe, I wanted to achieve the light, fluffy texture that flour provides, using ground walnuts to improve flavor and make the tart more nutrient dense, so I used half flour and half a walnut and the results were excellent.

What makes walnuts omega-3 ALA?

Let’s move on to our main ingredient: walnuts, which infuse every bite of this cake with a sumptuous nutty flavor. Fun fact: 99% of all walnuts grown in the country come from California! And it’s the only nut with a great source of plant-based omega-3 fatty acid ALA (2.5g per 1 oz), which is great for your heart and overall wellness. You can read more about the nutritional value of walnuts as well as scientific research on the heart health benefits of walnuts.

How to roast walnuts?

I love California walnuts in their natural raw form, but especially in baked goods: toasting them adds a nutty flavor and crunch, which is so delicious. Here’s how I roast nuts:

  • Preheat oven to 350.
  • Arrange the walnuts on a baking sheet.
  • Bake for about 7 minutes until the walnuts are golden. If you smell browning coming from the oven, take them out immediately before they burn.
  • Transfer immediately to a plate to stop baking.

What is the best way to store walnuts?

Walnuts should be stored in the refrigerator or freezer for optimal freshness. I love toasting them and storing them in a glass jar in the freezer – when I need a snack, a small handful is enough to energize and fill me up. And it’s no wonder they’re so filling: did you know that one ounce of walnuts contains 4 grams of protein, 2 grams of fiber, and 45 mg of magnesium? We’ve talked many times on the site about how important protein, fiber, and healthy fats are for stabilizing blood sugar and keeping you feeling full longer, so it’s no surprise that walnuts are my supersnack.

Scroll down for a simple olive oil, walnut and citrus tart recipe, and don’t forget to tag us on Instagram if you try it.

Leave a Comment