Vegan Cinnamon Swirl Muffins Recipe
These Vegan Cinnamon Swirl Muffins are a delicious, plant-based treat featuring a delightful cinnamon sugar swirl throughout. Made with almond flour, potato starch, and brown rice flour, these muffins are moist, tender, and perfect for breakfast or a healthy snack. The recipe uses flaxseed meal as an egg substitute and vegan butter for a rich flavor, all baked to golden perfection.
- Prep Time: 12 minutes
- Cook Time: 33 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Cinnamon Sugar Swirl
- 1/4 cup cane sugar
- 2 tsp cinnamon
Wet Ingredients
- 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
Dry Ingredients
- 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 Oven: Preheat your oven to 375°F (190°C) and line a standard muffin tin with unbleached, brown paper baking cups to prevent sticking.
- Make Cinnamon Sugar: In a small bowl, thoroughly combine the cane sugar and cinnamon to create the cinnamon sugar swirl, then set aside.
- Prepare Flax Egg Mixture: In a medium bowl, mix flaxseed meal with water and allow it to sit for 5 minutes to thicken. Whisk in the sugar, melted vegan butter, and vanilla extract until fully combined.
- Combine Dry Ingredients: Add almond flour, potato starch, brown rice flour, baking powder, and sea salt to the wet mixture. Stir until smooth and thick in consistency.
- Assemble Muffins: 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: 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.
- Cool: 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: 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.
Notes
- Nutrition information provided is a rough estimate and can vary based on specific ingredients used.
- Use of unbleached, brown paper liners is recommended to avoid sticking.
- Substituting coconut sugar will darken muffins and add a more wholesome flavor.
- Ensure to use potato starch, not potato flour, for desired texture.
- Muffins are best enjoyed completely cooled for optimal texture and ease of peeling.
Keywords: Vegan muffins, cinnamon swirl, gluten free muffins, almond flour muffins, vegan breakfast, plant-based baking
Find it online: https://busyrecipe.com/vegan-cinnamon-swirl-muffins-recipe/