Introduction
These muffins deliver the classic, comforting flavor of a cinnamon roll in a simple, gluten-free, and vegan form. You get a moist, tender crumb from the oat and almond flour blend, swirled with a generous ribbon of spiced sweetness. They’re perfect for a quick breakfast or a satisfying afternoon treat.
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 350°F (175°C) and line a muffin tin with 8 parchment liners.
- Make the flax egg by mixing 2 tbsp ground flax + 5 tbsp water in a small bowl. Set aside for 5 minutes to thicken.
- In a large mixing bowl, whisk together the flax egg, 2 tbsp melted coconut oil, 1/2 cup plant milk, 1/2 cup applesauce, 1/4 cup maple syrup, and 1/4 cup coconut sugar until smooth.
- In a separate bowl, whisk together the 2 cups oat flour, 1 cup almond flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp arrowroot flour/starch, and 1.5 tsp cinnamon.
- In a small bowl, 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 amount of the cinnamon swirl mixture into the center of each. Top with the remaining batter, then swirl the remaining cinnamon mixture on top using a knife or toothpick.
- Bake for 25-30 minutes, or until a toothpick inserted into the muffin center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Double Swirl: Add an extra layer of the cinnamon swirl mixture between two layers of batter for an even more decadent swirl.
- Muffin Top Style: Divide the batter between 6 liners instead of 8 for bakery-style, large muffin tops.
- Crunchy Topping: Before baking, sprinkle the tops with a pinch of coarse sugar or crushed nuts from your pantry.
- Simple Loaf: Pour the batter into a greased loaf pan and swirl in the cinnamon mixture. Bake for 50-60 minutes, checking for doneness.
Tips for Success
- Ensure your oat flour is certified gluten-free if you require the recipe to be strictly gluten-free.
- Measure your oat flour by spooning it into the measuring cup and leveling it off; packing it can result in dry muffins.
- Don’t overmix the batter after adding the dry ingredients; a few lumps are okay to keep the texture tender.
- The muffins are done when the tops are springy to the touch and a toothpick comes out clean.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. To reheat, warm in a toaster oven or microwave for 15-20 seconds until just warm.
FAQ
Can I use a different sugar?
Yes, for the swirl, you can use brown sugar in place of coconut sugar. For the batter, you can replace the coconut sugar with more maple syrup or another granulated sweetener, but the texture may change slightly.
My muffin batter seems thick, is that right?
Yes, this batter is quite thick, which helps create a domed top and supports the cinnamon swirl. It should be scoopable, not pourable.
Can I make my own oat flour?
Absolutely! Simply blend rolled oats (ensure they are gluten-free) in a high-speed blender or food processor until a fine, flour-like consistency is achieved.
Why is the arrowroot flour necessary?
What can I use instead of applesauce?
Mashed ripe banana is the best direct substitute, but note it will add a banana flavor.
Can I use a different oil?
Yes, any neutral-flavored oil like avocado oil or a light olive oil can be used in place of the coconut oil in both the batter and the swirl.