Introduction
These muffins are a perfect blend of cozy spice and wholesome ingredients, creating a bakery-style treat that’s both vegan and gluten-free. You’ll love the tender crumb from the oat and almond flour and the sweet, gooey cinnamon swirl in every bite. They’re surprisingly simple to make, requiring just a few minutes of prep before they fill your kitchen with an irresistible aroma.
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). Line a muffin tin with 8 paper liners or grease it well.
- In a small bowl, combine the 2 tbsp ground flax and 5 tbsp water. Stir and set aside for 5 minutes to form a “flax egg.”
- 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, whisk together the oat flour, almond flour, baking powder, baking soda, arrowroot flour, and 1.5 tsp cinnamon.
- In a small bowl, make the cinnamon swirl by mixing together the 1.5 tbsp melted coconut oil, 1 tsp cinnamon, and 4 tbsp coconut sugar.
- Spoon about 1-2 tablespoons of the muffin batter into each prepared muffin cup, just enough to cover the bottom.
- Add a small spoonful of the cinnamon swirl mixture on top of the batter in each cup.
- Divide the remaining muffin batter evenly among the cups, covering the cinnamon swirl layer.
- Use a knife or toothpick to gently swirl the top layer of batter with the cinnamon mixture.
- Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Crumb Topping: Before baking, sprinkle the tops with a simple crumb made from a tablespoon of the muffin batter mixed with an extra pinch of cinnamon and coconut sugar.
- Double Swirl: For extra cinnamon flavor, add a second layer of the cinnamon swirl mixture in the middle of the batter when filling the cups.
- Mini Muffins: Bake as mini muffins for a bite-sized treat; reduce the baking time to about 12-15 minutes.
- Fruit Addition: Fold a handful of fresh or frozen blueberries or diced apple into the batter after step 5 for a fruity twist.
Tips for Success
- Ensure your oat flour is certified gluten-free if you require the recipe to be strictly gluten-free.
- For the best rise, make sure your baking powder is fresh.
- If your coconut oil solidifies when mixed with cold ingredients, gently warm the wet mixture or use room-temperature plant milk.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven until just warm.
FAQ
Can I make my own oat flour?
Yes, simply blend rolled oats in a high-speed blender or food processor until a fine, flour-like consistency is achieved. Measure after blending.
My batter seems very thick, is that normal?
Can I use a different sugar?
The coconut sugar can be substituted with another granulated sugar like organic cane sugar, but it will change the flavor and color slightly.
Why is the arrowroot flour necessary?
Can I make these oil-free?
The coconut oil is important for texture and moisture. For an oil-free version, you could try substituting it with additional applesauce, but the results will be denser.
My swirl sank to the bottom. How can I prevent this?
Ensure you fully cover the first layer of swirl with batter before adding the top swirl. A thicker batter and not over-swirling will also help keep it suspended.