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Vegan Cinnamon Swirl Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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