Vegan Cinnamon Muffins
This egg free muffin recipe is made with brown sugar and lots of cinnamon for a rich flavor and moist crumb.
Prep: 10 mins | Total: 26 mins | Serves: 12 muffins
EASY FLAX EGG
1/3 cup water
2 tablespoons ground flaxseeds (milled linseeds)
CINNAMON CRUMB TOPPING
1/4 cup rolled oats
1 tablespoon brown sugar
1 tablespoon coconut oil
1/4 teaspoon cinnamon
3/4 cup spelt flour (or whole wheat)
3/4 cup all-purpose flour
1/2 cup brown sugar (both light or dark is fine)
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 pinch salt
3/4 cup milk alternative (we always use oat milk, but you can use any unsweetened milk alternative of your choice)
1/3 cup INFUSED coconut oil* (melted)
1/2 tablespoon vinegar
1. In a large bowl, mix together the flours, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in it, and add in the milk alternative, coconut oil, vinegar, and flax egg. Mix everything together using a fork, or a hand beater on low speed, until all the ingredients are just combined. The batter might seem a bit thick and gummy compared to non-vegan muffins that contain egg, but it’s ok.
2. Evenly divide the batter into the muffin cups. Each muffin cup will only be just over 1/2 full.
3. Evenly top with the cinnamon crumb topping. Bake in the oven for about 16-18 minutes, until a toothpick inserted in the middle comes out clean.
4. Allow to slightly cool in the tin, then transfer to a wire rack to finish cooling. Serve warm or room temperature.
*TO INFUSE: Melt coconut oil in a sauce pan, add desired amount of Bird Valley oil and thoroughly mix. Follow dosing instructions on applicator, and use sparingly. Add infused coconut oil to recipe.