Do you have a sweet tooth? Then I have the recipe for you- vegan cinnamon breakfast (or any time of day) muffins. When I first went vegan, I was oblivious to the amount of vegan baked goods, chocolates, ice creams, and sweets that actually existed, and it led me to plenty of sweet treats, many of which surprisingly did not put me into a food coma. That’s because they were made with high-quality and healthy ingredients, just like the recipe I have for you today.

When planning for a special event, it’s important to keep cost in mind, as well as accommodating various taste buds and dietary preferences. These muffins are sure to be a crowd-pleaser, and are definitely cheaper than purchasing from a bakery. They are also visually appealing without much effort. They can easily be made gluten-free by opting for GF flour. If you have guests with a nut or soy allergy, you can create various batches omitted specific types of plant milk and using an alternative. I doubt they would affect the taste very much, since we are using unsweetened milk. If I were you, I would definitely make a few practice batches just in case, to make it perfect!

I do have a little secret though…this is the first time I have ever attempted (and surprisingly succeeded) at baking a dessert! It’s not me- it’s the recipe. It’s an easy peasy, three-bowl process for quick clean-up, yet miraculously scrumptious. It’s great with some butter or jam for a brunch party served with mimosas. Or maybe you opt for serving at dessert with dabs of peanut butter, or topped with your favorite dairy-free of ice-cream. 

The best part of this recipe is that it can easily become a staple for any event you’re planning- served alongside other delicious vegan treats! 

Two-part recipe

  • Muffin Base
  • Cinnamon Crumb for the Topping

How do they bind? There are plenty of egg-free, binding secrets- my favorite being the good old flax-egg. If you don’t have flax on hand, you can try milled chia seeds for this recipe.

Flax seeds are a pantry staple in my kitchen, since they’re high in fiber and omega-3 fatty acids. They also lower cholesterol, promote digestive health, and have antioxidants, among a lot of other nutritional benefits. You can purchase ground flax seeds rather than whole, otherwise they won’t work as the flax egg. If you only have whole flax seeds at home, don’t worry- simply grind up what you need and you’re ready to do. The second option is actually best to retain the most nutrients possible, but takes some time and isn’t necessary for the success of the recipe.

For the cinnamon, I used organic Vietnamese Cinnamon, but you can use whatever you have on hand. Throughout my recipes, I try to include the brands I used- not because it’s mandatory, but because it worked for me and came out great, so I want to share my baking successes with you as well.

Okay, let’s get to the recipe!

Prep time: 10 min

Cooking Time: 15-18 min

Total Time: 26 min

Serving Size: 12 muffins

FLAX EGG

  • ⅓ cup water
  • 2 tablespoons ground flax seeds 

CINNAMON TOPPING

  • ¼ cup rolled oats- (I love Bob’s Red Mill brand)
  • 1 tablespoon brown sugar- (Mine is organic brown sugar from Trader Joe’s)
  • 1 tablespoon coconut oil (Can sub applesauce)
  • ¼ teaspoon cinnamon

Optional:

  • Add things like coconut flakes, raisins, or chocolate chips to the top for extra pizazz prior baking

MUFFIN

  • ¾ cup buckwheat or spelt flour (If you don’t have either of these, whole wheat should work)
  • ¾ cup all-purpose flour (I used unrefined wheat flour from Trader Joe’s)
  • ¼-½ cup brown sugar (On my first attempt, I used ½ cup brown sugar, and they were very sweet. This part depends on your preference, but do exceed ½ cup brown sugar)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 pinch salt (I used sea salt)
  • ¾ cup non-dairy milk (I used unsweetened almond milk, but you can use oat milk, or whatever else you have on hand- just be sure it is unsweetened)
  • ⅓ cup coconut oil- melted (You can also sub with applesauce here)
  • ½ tablespoon vinegar (I used apple cider vinegar because of its health benefits. If possible, use apple cider vinegar with “The Mother” for extra potent nutritional benefits. Note: The purpose of the vinegar is to activate the leavening power of baking soda. As a new baker, I didn’t know this, and I don’t judge if you didn’t either!)

INSTRUCTIONS

  • Preheat oven to 375 ℉. Line your muffin tin with paper liners. 
  • First, mix together your water and flaxseed and set aside to gel.
  • In a separate small bowl, mix together your cinnamon crumb topping. Set aside.
  • In a large bowl, mix the dry ingredients first. That includes the flours, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in it and add all your wet ingredients. This includes your milk, coconut oil, vinegar, and flax egg. Mix with your utensil of choice- my favorite is my rubber spatula. You can use an electric mixer on low if you wish, but it is not necessary. The batter may appear different than a non-vegan batter. Not to worry!
  • Divide the batter evenly among the muffin cups. When finished, distribute the cinnamon crumb topping evenly to the tops.
  • Bake for 16-18 minutes, until a toothpick inserted in the middle comes out clean, to ensure they’re fully cooked.
  • Enjoy! Serve with butter, jam, peanut butter, or alone for any meal of the day!

Unfortunately, I have yet to try this recipe with gluten-free flour, so I’m not sure how swapping it will taste!

Feel free to leave any comments or questions down below.

Bon Appetit~

Xo, Susie