Why make this recipe
These Vegan Cinnamon Swirl Muffins are perfect for anyone looking for a delicious and wholesome treat. They are not only dairy-free and egg-free, but they also pack a warm, comforting flavor that is ideal for breakfast or a midday snack. Whether you are a seasoned vegan or just trying to incorporate more plant-based meals into your diet, these muffins will satisfy your sweet cravings without any guilt. They are easy to make and smell amazing while baking, filling your kitchen with the smell of cinnamon goodness.
How to make Vegan Cinnamon Swirl Muffins
Ingredients:
- 1/4 cup cane sugar
- 2 tsp cinnamon
- 2 Tbsp flaxseed meal (ground flax seeds)
- 1 cup filtered water
- 1/3 cup organic cane sugar (or substitute coconut sugar for a darker, more wholesome flavor)
- 1/4 cup melted vegan butter (Miyoko’s or Earth Balance recommended)
- 1 ½ tsp vanilla extract
- 2 cups almond flour (Wellbee’s preferred)
- 3/4 cup potato starch (NOT potato flour)
- 1/3 cup brown rice flour
- 2 ½ tsp baking powder
- 1/2 tsp sea salt
Directions:
- Preheat your oven to 375°F (190°C) and line a standard muffin tin with unbleached, brown paper baking cups to prevent sticking.
- In a small bowl, thoroughly combine the cane sugar and cinnamon to create the cinnamon sugar swirl, then set aside.
- In a medium bowl, mix flaxseed meal with water and let it sit for 5 minutes to thicken. Whisk in the sugar, melted vegan butter, and vanilla extract until fully combined.
- Add almond flour, potato starch, brown rice flour, baking powder, and sea salt to the wet mixture. Stir until smooth and thick in consistency.
- Spoon 1 tablespoon of muffin batter into each cup and spread gently. Sprinkle 1/2 teaspoon of the cinnamon sugar over the batter. Repeat with the remaining batter and top each muffin with another 1/2 teaspoon of cinnamon sugar evenly.
- Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted in the center comes out clean or with very few crumbs.
- Remove muffins from the oven and let cool in the tin for 5 minutes. Then transfer to a cooling rack and allow to cool completely for the best texture and ease of peeling wrappers.
- Store cooled muffins in an airtight container at room temperature for 1-2 days, refrigerate for 4-5 days, or freeze for up to 1 month.
How to serve Vegan Cinnamon Swirl Muffins
Serve these muffins warm for the best flavor and texture. They are delightful on their own, or you can add a spread of vegan butter or a drizzle of maple syrup for an extra sweet touch. They also pair well with a hot cup of coffee or tea, making them a great choice for breakfast or an afternoon pick-me-up.
How to store Vegan Cinnamon Swirl Muffins
Keep your cooled muffins in an airtight container at room temperature for 1-2 days. For longer storage, place them in the refrigerator for up to 4-5 days. If you want to store them for an even longer time, freeze the muffins for up to 1 month. Just make sure to wrap them well to prevent freezer burn.
Tips to make Vegan Cinnamon Swirl Muffins
- Make sure to let the flaxseed meal and water sit for a full 5 minutes so it thickens properly; this acts as a binder in your batter.
- Use a kitchen scale for more precise measurements, especially for the flours.
- For a fun twist, consider adding chocolate chips or chopped nuts to the batter for added texture and flavor.
Variation
If you’re looking for a healthier option, you can reduce the amount of sugar or use applesauce to sweeten the muffins naturally. Adding in fruits like blueberries or chopped bananas can also give a new flavor to your muffins.
FAQs
Can I use a different type of flour?
Yes, you can experiment with different gluten-free flours, but keep in mind that each flour has different properties, and it may alter the texture.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted in the center comes out clean or with very few crumbs.
Can I make these muffins nut-free?
Yes, you can try using a seed-based flour, such as sunflower seed flour, instead of almond flour for a nut-free version.
Vegan Cinnamon Swirl Muffins
Delicious, wholesome Vegan Cinnamon Swirl Muffins that are dairy-free and egg-free, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1/4 cup cane sugar
- 2 tsp cinnamon
- 2 Tbsp flaxseed meal (ground flax seeds)
- 1 cup filtered water
- 1/3 cup organic cane sugar (or substitute coconut sugar for a darker flavor)
- 1/4 cup melted vegan butter (Miyoko’s or Earth Balance recommended)
- 1 ½ tsp vanilla extract
- 2 cups almond flour (Wellbee’s preferred)
- 3/4 cup potato starch (NOT potato flour)
- 1/3 cup brown rice flour
- 2 ½ tsp baking powder
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375°F (190°C) and line a standard muffin tin with unbleached brown paper baking cups.
- In a small bowl, mix cane sugar and cinnamon to create the cinnamon sugar swirl, then set aside.
- In a medium bowl, mix flaxseed meal with water and let sit for 5 minutes. Whisk in sugar, melted vegan butter, and vanilla until combined.
- Add almond flour, potato starch, brown rice flour, baking powder, and sea salt to the wet mixture and stir until smooth.
- Spoon 1 tablespoon of muffin batter into each cup, sprinkle 1/2 teaspoon of cinnamon sugar over the batter, and repeat with remaining batter and cinnamon sugar.
- Bake for 28-33 minutes, until a toothpick inserted comes out clean or with few crumbs.
- Cool muffins in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Serve warm, optionally with vegan butter or maple syrup. Store in an airtight container for 1-2 days at room temperature, or refrigerate for up to 4-5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
