Vegan Cinnamon Muffins

Jun 14, 2020Recipes

Easy and healthy Vegan Cinnamon Breakfast Muffins that everyone loves!

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

INGREDIENTS:

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

CINNAMON MUFFIN
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.