Introduction
Imagine a muffin that’s perfectly moist, warmly spiced, and entirely plant-based. These oat flour cinnamon swirl muffins are not only vegan and gluten-free, but they come together in minutes for a delightful breakfast or snack. You’ll love the soft texture and the sweet, swirled cinnamon ribbon running through every bite.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 8 muffins
Ingredients
- 2 tbsp ground flax + 5 tbsp water
- 2 tbsp melted coconut oil
- 1/2 cup plant milk
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 cups oat flour
- 1 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 1.5 tbsp melted coconut oil
- 1 tsp cinnamon
- 4 tbsp coconut sugar
Instructions
- Preheat your oven to 375°F (190°C). Line an 8-cup muffin tin with paper liners.
- In a small bowl, prepare the flax egg by mixing the ground flax and water. Set aside to thicken for 5 minutes.
- In a large mixing bowl, whisk together the prepared flax egg, 2 tbsp melted coconut oil, plant milk, applesauce, maple syrup, and 1/4 cup coconut sugar until smooth.
- In a separate bowl, combine the dry ingredients: oat flour, almond flour, baking powder, baking soda, arrowroot flour/starch, and 1.5 tsp cinnamon. Whisk well to break up any lumps.
- Add the dry ingredients to the wet ingredients. Gently fold and stir until just combined, being careful not to overmix.
- In a small dish, prepare the cinnamon swirl by mixing together 1.5 tbsp melted coconut oil, 1 tsp cinnamon, and 4 tbsp coconut sugar.
- Fill each muffin liner about 1/3 full with batter. Spoon a small dollop of the cinnamon swirl mixture onto the batter, then top with more muffin batter until each cup is about 3/4 full. Use a toothpick or knife to gently swirl the cinnamon mixture into the batter.
- Bake for 28-32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Streusel Topping: Before baking, crumble a bit of the leftover cinnamon swirl mixture over the top of each muffin for a crunchy finish.
- Mini Muffins: Bake the batter in a mini muffin tin for about 18-22 minutes for bite-sized treats.
- Filled Muffins: Create a more intense cinnamon center by adding a full spoonful of the swirl mixture in the middle of each muffin before swirling.
- Muffin Tops: Spread the batter onto a parchment-lined baking sheet to bake as muffin tops, swirling the cinnamon mixture on top.
Tips for Success
- Measure your oat flour by spooning it into the measuring cup and leveling it off to avoid a dry, dense muffin.
- Ensure your baking powder and soda are fresh for proper rise.
- Let the muffins cool completely in the tin for 10 minutes; they are very delicate when hot.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven at 350°F for 5 minutes to refresh the texture.
FAQ
Can I use store-bought oat flour?
Yes, store-bought oat flour works perfectly. Ensure it is certified gluten-free if necessary.
My batter seems thick. Is that normal?
Yes, the batter is meant to be thick due to the almond and oat flours. This helps create a moist, tender crumb.
Can I make these oil-free?
The recipe requires the melted coconut oil for texture and moisture. Omitting it is not recommended.
It acts as a binder and helps create a lighter texture in these gluten-free muffins. Cornstarch or tapioca flour are suitable substitutes.
Can I use a different liquid sweetener?
Yes, you can substitute the maple syrup with agave nectar. The flavor profile will change slightly.
My swirl mixture is very oily. Did I do something wrong?
No, it’s meant to be a wet, paste-like mixture. It will bake into a delicious, gooey ribbon.