Vegan Cinnamon Roll Muffins [GF, Oil-Free]
Soft, fluffy and packed with cinnamon sugar, these vegan cinnamon roll muffins are oil-free, gluten-free and taste JUST like freshly baked cinnamon rolls- no yeast required!
Ingredients
Wet Ingredients
- 1 tbsp ground flax seed
- 3 tbsp warm water
- 2 tbsp natural almond butter make sure its runny!
- 1/2 cup oat milk
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Dry Ingredients
- 2 cups oat flour I blend rolled oats in my blender until soft and fine then measure out 2 cups. Use certified GF oats if needed.
- 1/2 cup blanched almond flour
- 1 & 1/4 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp pink Himalayan salt
- 1/4 tsp baking soda
Cinnamon Sugar Swirl
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tbsp oat milk only add the milk for the swirl topping- see notes
Coconut Cream Frosting
- 1/4 cup canned full-fat coconut cream you can also use canned full-fat coconut milk, just make sure to use the thick cream on the top of the can
- 2 & 1/2 tsp unsweetened plain coconut yogurt or add to taste for desired tang, or leave it out for no tang!
- 1/2 tbsp pure maple syrup
- 1/8 tsp vanilla extract
- a pinch of salt
Instructions
- Start by preheating the oven to 350 degrees F. Line a muffin pan with muffin liners and grab a medium bowl.
- In the medium bowl, add your ground flax seed and water to make your flax egg. Stir so its combined and let this sit undisturbed for 10 minutes.
- While you wait for the flax egg:Combine your cinnamon sugar swirl mixture in a separate small bowl and set aside. NOTE for the cinnamon swirl mixture: add ONLY the coconut sugar and cinnamon to a bowl first- Do NOT add the oat milk to the cinnamon sugar mixture yet. You will sprinkle only the cinnamon and coconut sugar in the middle of the muffin, then add the milk after to make the swirl topping.Next, prepare your coconut cream frosting in a small bowl and set aside.
- Once the flax egg is ready, add all of the wet ingredients to the bowl with the flax egg and whisk very well, until everything is combined and there are no clumps from the almond butter.
- Next, add all of the dry ingredients to the wet ingredients and mix with a spatula until everything is combined, but don't over mix. The batter should be thick but easily pourable.
- Fill 8 muffin liners about 1/3 full. Then add a heaping 1/4 tsp of the coconut sugar & cinnamon on top, then fill each liner with more batter until they are filled about 3/4 of the way full.Now, add about 1/2 tbsp of oat milk to the remaining cinnamon sugar mixture to make your swirl and mix well until it reaches a pourable caramel consistency. Swirl the mixture on top of the muffins.
- Bake on the middle rack for about 17-19 minutes, removing when a toothpick inserted comes out clean. I bake mine for 18 minutes and they come out perfect (the tops should feel firm, try to insert the toothpick on the part of the muffin top where there is no swirl as the swirl will be soft).
- Cool in the muffin pan for about 5-10 minutes then transfer to a cooling rack. Wait at least 15 minutes before you eat the muffins (when they are still warm but not hot) as they can be fragile when hot.
- Top with the coconut cream frosting and enjoy!
Notes
- NOTE for the cinnamon swirl mixture: Add ONLY the coconut sugar and cinnamon to a bowl first- Do NOT add the oat milk to the cinnamon sugar mixture yet. You will sprinkle only the cinnamon and coconut sugar in the middle of the muffin, then add the milk after to make the swirl topping.