Introduction
Imagine sinking your teeth into a soft, tender muffin with a warm cinnamon swirl that’s both vegan and gluten-free. These muffins are a perfect example of how simple, wholesome ingredients can create something truly delicious and satisfying. You’ll love how the combination of oat and almond flour delivers a delightful texture that’s anything but dry.
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 liners.
- In a small bowl, combine the 2 tbsp ground flax and 5 tbsp water to make a “flax egg.” Set aside for 5 minutes to thicken.
- 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 oat flour, almond flour, baking powder, baking soda, arrowroot flour, and 1.5 tsp cinnamon.
- In a small dish, prepare the cinnamon swirl by mixing together the 1.5 tbsp melted coconut oil, 1 tsp cinnamon, and 4 tbsp coconut sugar.
- Fill each muffin liner about halfway with batter. Add a small spoonful of the cinnamon swirl mixture to the center, then top with the remaining muffin batter, filling each liner about 3/4 full.
- Use a knife or toothpick to gently swirl the cinnamon mixture into the top of each muffin batter portion.
- Bake for 25-30 minutes, or until 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
- Double Swirl: Reserve a bit of the cinnamon swirl mixture and sprinkle it on top of the muffins just before baking for a sweet, crunchy topping.
- Mini Muffins: Pour the batter into a mini muffin tin and reduce the baking time to 12-15 minutes for a bite-sized treat.
- Fruit Addition: Fold 1/2 cup of fresh or frozen blueberries into the batter after mixing for a burst of fruit flavor.
- Savory Touch: Omit the cinnamon swirl and add a handful of dairy-free chocolate chips or chopped nuts to the batter instead.
Tips for Success
- Ensure your oat flour is certified gluten-free if you need to avoid cross-contamination.
- For the best rise, make sure your baking powder and baking soda are fresh and active.
- Let the flax egg sit for the full 5 minutes to properly gelatinize and bind the muffins.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat in a toaster oven or microwave for 10-15 seconds to enjoy warm.
FAQ
Can I use store-bought oat flour?
Yes, absolutely. Just make sure it’s finely ground for the best texture.
What’s the best substitute for arrowroot flour?
You can use an equal amount of cornstarch or tapioca flour/starch. The purpose is to add lightness and structure, so don’t omit it.
My muffins are dense. What happened?
This is likely from overmixing the batter. Mix just until you no longer see dry flour streaks.
Can I use a different liquid sweetener?
Yes, you can substitute the maple syrup with agave nectar or a vegan-friendly brown rice syrup.
Why is there oil in both the batter and the swirl?
The oil in the batter provides moisture, while the oil in the swirl helps create the distinct sugary-cinnamon ribbon. They serve different purposes.
Can I make these nut-free?
This recipe relies on almond flour for structure and moisture. For a nut-free version, you would need to completely reformulate it with different flours.