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Vegan Cinnamon Swirl Muffins

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Delicious, wholesome Vegan Cinnamon Swirl Muffins that are dairy-free and egg-free, perfect for breakfast or a snack.

Ingredients

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  • 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

  1. Preheat your oven to 375°F (190°C) and line a standard muffin tin with unbleached brown paper baking cups.
  2. In a small bowl, mix cane sugar and cinnamon to create the cinnamon sugar swirl, then set aside.
  3. 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.
  4. Add almond flour, potato starch, brown rice flour, baking powder, and sea salt to the wet mixture and stir until smooth.
  5. 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.
  6. Bake for 28-33 minutes, until a toothpick inserted comes out clean or with few crumbs.
  7. 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

Find it online: https://pennykitchenz.com/vegan-cinnamon-swirl-muffins-recipe/

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