If you’re on the hunt for a breakfast treat that’s cozy, flavorful, and totally plant-based, you’ve just found your new favorite. This Vegan Cinnamon Swirl Muffins Recipe is everything you want in a morning muffin—fluffy, tender, and packed with that warm cinnamon goodness that wakes you right up. Plus, it’s gluten-free, so it fits a bunch of diets without sacrificing any yum. Trust me, once you try these, you’ll be baking them on repeat.
Why You’ll Love This Recipe
- Fluffy, Moist Texture: Achieved with almond flour and potato starch for a light bite every time.
- Easy Swirl Technique: The cinnamon sugar swirl is simple but adds that signature touch that makes these muffins irresistible.
- Perfect for Dietary Needs: Vegan and gluten-free without any weird substitutes that alter taste.
- Family-Approved: My crew asks for these muffins again and again, whether for breakfast or an afternoon snack.
Ingredients You’ll Need
I’ve picked ingredients that not only keep these muffins healthy but also bring out the best flavors and texture combo. Don’t stress if you’ve never used some of them—I’ll share tips on what to look for and how to swap things out if needed.
- Cane Sugar: For that perfect balance of sweetness in both the batter and the cinnamon swirl. You can swap coconut sugar, but the flavor deepens and color darkens.
- Cinnamon: Fresh ground is best—aromatic and bright. It’s the star of the swirl.
- Flaxseed Meal: Acts as your egg substitute here. I always keep ground flax on hand for baking.
- Filtered Water: You want clean-tasting water so it doesn’t interfere with flavors.
- Vegan Butter: I love Miyoko’s or Earth Balance melted; it gives richness and binds ingredients nicely.
- Vanilla Extract: This lifts all the flavors to a warm, sweet note.
- Almond Flour: The backbone for gluten-free baking in this recipe, adding moistness and a subtle nuttiness.
- Potato Starch (NOT Potato Flour): Keeps the muffins light and airy—don’t mix these up!
- Brown Rice Flour: Adds body and mild flavor; you’ll find it at most health food stores.
- Baking Powder: Helps your muffins rise perfectly.
- Sea Salt: Just a pinch to balance sweetness and deepen the cinnamon flavor.
Variations
I love that this Vegan Cinnamon Swirl Muffins Recipe is a great canvas—you can easily make them your own depending on what you have or crave. Don’t be shy about trying a twist or two!
- Adding Nuts or Seeds: I sometimes stir in chopped walnuts or pumpkin seeds for a bit of crunch and an extra layer of texture that pairs beautifully with the cinnamon.
- Swap Sweeteners: If you want to keep it refined sugar-free, maple syrup or agave work, but adjust the liquid slightly to keep batter consistency.
- Use Different Flours: If you don’t have brown rice flour, sorghum flour is a nice alternative—but stick to gluten-free types to keep it allergy-friendly.
- Spice it Up: I’ve added a pinch of nutmeg or cardamom before, which adds such a cozy fall vibe to the muffins.
How to Make Vegan Cinnamon Swirl Muffins Recipe
Step 1: Prep Your Oven and Swirl Mix
Start by heating your oven to 375°F (190°C) and lining a muffin tin with unbleached brown paper cups. These liners peel off smoothly once your muffins are cooled—trust me, it’s a game changer. Then whisk together your cane sugar and cinnamon in a small bowl. This cinnamon sugar mix is what makes that beautiful swirl in each muffin!
Step 2: Mix the “Egg” and Wet Ingredients
Combine flaxseed meal and water in a medium bowl and let it sit for 5 minutes until it gels into a thick “flax egg.” This is a simple, natural binder that keeps your muffins moist and holds everything together. After it thickens, whisk in the sugar, melted vegan butter, and vanilla. You’ll notice the mixture gets smoother and luscious.
Step 3: Combine Dry Ingredients and Batter Up
In goes the almond flour, potato starch, brown rice flour, baking powder, and salt right into the wet mix. Stir it all gently until you have a smooth, thick batter. It should be a bit thick but easily scoopable—if it’s too dry, a splash of water can help, but usually, this is spot on.
Step 4: Build the Cinnamon Swirl
Start by scooping about 1 tablespoon of batter into each muffin cup and spreading it a little to cover the bottom. Then sprinkle about half a teaspoon of the cinnamon sugar mixture evenly over the first layer of batter. Divide the remaining batter evenly into the cups, covering that first swirl layer, then top each muffin with the remaining cinnamon sugar. This layering creates that beautiful swirl pattern inside and on top.
Step 5: Bake and Cool to Perfection
Bake for 28-33 minutes until a toothpick inserted in the middle comes out clean or with just a few crumbs. Once baked, cool the muffins in the tin for 5 minutes—they hold together better this way—then peel them onto a rack to cool completely. This step really helps the muffin wrappers release cleanly and the texture settle to that perfect fluffy softness.
Pro Tips for Making Vegan Cinnamon Swirl Muffins Recipe
- Use Fresh Flaxseed Meal: I learned that using freshly ground flaxseed makes a big difference—in older flaxseed, the binding power weakens.
- Don’t Skip Cooling Time: Peeling liners while muffins are warm can cause sticking and crumbly edges.
- Measure Flours Properly: Spoon and level your flours to avoid dense muffins—too much flour makes them heavy.
- Check Oven Temperature: Ovens vary, so start checking your muffins at 28 minutes to avoid drying out.
How to Serve Vegan Cinnamon Swirl Muffins Recipe
Garnishes
I usually leave these muffins as they are because that cinnamon sugar twist is perfect, but if I’m feeling fancy, I’ll dust a little powdered sugar on top or drizzle a simple glaze made from powdered sugar and almond milk. It adds a subtle sweetness and looks gorgeous for brunch guests.
Side Dishes
Pair these muffins with a fresh fruit salad or some dairy-free yogurt for an easy balanced breakfast. A hot cup of chai tea or coffee complements the cinnamon flavor beautifully, making the meal feel warm and indulgent.
Creative Ways to Present
For special occasions, I like to arrange these muffins in a rustic basket lined with linen and sprinkle a few cinnamon sticks and star anise around them—it looks so cozy and inviting. You could even serve them warm with a side of vegan whipped cream for an extra treat!
Make Ahead and Storage
Storing Leftovers
I’ve found these muffins stay freshest in an airtight container at room temperature for 1-2 days, perfect if you’re planning to enjoy them quickly. After that, transferring to the fridge extends their life to about 4-5 days. Just be sure they’re well covered to keep them from drying out.
Freezing
Freezing is a lifesaver for me! I wrap individual muffins in plastic wrap and then place them in a freezer bag—they last up to a month and thaw beautifully. It’s great for busy mornings when you just want to grab and go.
Reheating
I reheat these muffins in the toaster oven or regular oven at 300°F for about 5-7 minutes to bring back that fresh-baked warmth. Microwaving works too, just for 20-30 seconds, but tends to make them a bit softer, so heating gently is my favorite trick.
FAQs
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Can I use regular flour instead of gluten-free flours in this Vegan Cinnamon Swirl Muffins Recipe?
Yes! You can substitute equal amounts of all-purpose flour if you don’t need the muffins to be gluten-free. Just be aware that the texture may be less tender and more cake-like. You’ll also want to reduce the baking powder slightly and keep an eye on baking time.
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What if I don’t have flaxseed meal—what can I use instead?
If you don’t have flaxseed meal, chia seeds work as a great vegan binder. Use the same amount of ground chia seeds soaked in water for 5 minutes. Alternatively, you can use a commercial egg replacer following the package instructions, but flax or chia are my favorites for their nutrition.
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How do I make sure the cinnamon swirl doesn’t sink to the bottom?
The key is to layer the batter and cinnamon sugar in two steps: a tablespoon of batter first, then cinnamon sugar, followed by the remaining batter and more cinnamon sugar on top. This layering keeps the swirl nicely distributed throughout the muffin without sinking.
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Can I make these muffins nut-free?
To make this nut-free, substitute the almond flour with an equal amount of oat flour or a nut-free gluten-free flour blend. Keep in mind this may slightly alter the texture. Also, ensure your vegan butter is nut-free to avoid cross-contamination.
Final Thoughts
I absolutely love how this Vegan Cinnamon Swirl Muffins Recipe turns out every single time—fluffy, fragrant, and just the right amount of sweetness. When I first tried baking vegan muffins, it felt complicated, but this one is straightforward and forgiving. Now, it’s become my go-to breakfast that my whole family adores. If you give it a whirl, I hope you find the same joy and comfort in each bite that I do. Happy baking!
Print
Vegan Cinnamon Swirl Muffins Recipe
- Prep Time: 12 minutes
- Cook Time: 33 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
These Fluffy Cinnamon Swirl Muffins are a deliciously moist, vegan, and gluten-free treat perfect for breakfast or snack time. Made with almond flour, potato starch, and brown rice flour, they feature a sweet cinnamon sugar swirl that adds a comforting flavor twist. Simple to prepare and baked to perfection, these muffins are light, fluffy, and have a tender crumb, making them an ideal allergy-friendly baked good option.
Ingredients
Cinnamon Sugar
- 1/4 cup cane sugar
- 2 tsp cinnamon
Muffins
- 2 Tbsp flaxseed meal (ground flax seeds)
- 1 cup filtered water
- 1/3 cup organic cane sugar (or substitute coconut sugar)
- 1/4 cup melted vegan butter (such as Miyoko’s or Earth Balance)
- 1 ½ tsp vanilla extract
- 2 cups almond flour (e.g., Wellbee’s)
- 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 and Prepare: 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, combine the cane sugar and cinnamon and mix thoroughly to create the cinnamon sugar swirl mixture. Set aside.
- Prepare Flax Egg Mixture: In a medium bowl, combine the flaxseed meal and filtered water. Let this sit for 5 minutes to thicken, creating a vegan egg substitute. Then whisk in the organic cane sugar, melted vegan butter, and vanilla extract until well combined.
- Add Dry Ingredients: To the wet mixture, add almond flour, potato starch, brown rice flour, baking powder, and sea salt. Mix until the batter becomes smooth and thick.
- Fill Muffin Cups and Add Swirls: Spoon about 1 tablespoon of batter into each muffin cup and spread slightly. Sprinkle 1/2 teaspoon of the prepared cinnamon sugar evenly over each portion. Divide the remaining batter evenly into the muffin cups and top each with another 1/2 teaspoon of cinnamon sugar to create the swirl effect.
- Bake: Bake the muffins in the preheated oven for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Cool: Remove muffins from the oven and let cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely. Cooling fully helps the wrappers peel away easily and enhances the muffin texture.
- Store: Once cooled, store the muffins in an airtight container at room temperature for 1-2 days, refrigerate for 4-5 days, or freeze for up to 1 month for longer preservation.
Notes
- Nutrition information is a rough estimate and may vary based on ingredient brands and substitutions.
- Use unbleached, brown paper liners to prevent sticking and achieve the best texture.
- Substituting coconut sugar will make the muffins darker and give a more wholesome taste.
- Do not use potato flour; potato starch is required for the right texture.
- Ensure muffins are completely cooled before peeling wrappers for the best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
