Spring is in the air and I am craving fruit! I crave variety. I crave pineapple, kiwi, pomegranate, blackberries, blueberries. Fruit is a love of my life, has been for a long time, and will be for, well, forever. It is beautiful, colorful, sweet, and incredibly refreshing. As much as I am a fan of dark chocolate (refer to my million chocolate dessert posts within the past month, ay yi yi), fruit desserts have to be my most desired. Fruit is a dessert in itself, however put it in a muffin or brownie, pair it with some chocolate, yogurt or a brown sugar dip, and you have even more heaven than you began with! 
This Pineapple-Cranberry walnut muffin is a perfect example of that heaven. Prepared with healthier ingredients, this indulgence is something I cannot stop thinking about. I had one today, and immediately wanted another. Speaking of them now makes me want one. Breakfast tomorrow is going to be the best thing since well, breakfast this morning.
Pineapple-Cran Walnut Bran muffins
Adapted from Mary Ann
1 cup unprocessed natural bran
1 1/2 cups almond flour
2/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup dried cranberries
1 large egg
1/2 soy or almond milk
1/4 cup Earth balance, melted (you can also use regular butter, as well)
1/2 cup drained, crushed pineapple
1 cup walnuts
a few teaspoons of brown sugar (I used regular sugar because I was out of brown)
Preheat oven to 375F. In a large bowl, mix cranberries, egg, milk, Earth Balance and pineapple; set aside. In a medium bowl, sift together flour, bran, sugar, baking powder, salt, nutmeg, and cinnamon. Stir in flour mixture into the wet mixture, combine until moistened. Spoon batter into pre-greased muffin pan. Sprinkle each with walnuts and a little brown sugar before placing into the oven. Bake 20-25 minutes, or until golden brown and center tester comes out clean. (If you use a larger muffin pan, like I did, they may take anywhere from 30-35 minutes. Just keep an eye out.)
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