The satisfaction of a cinnamon roll with the benefit of coffee cake? Oh yeah, we went there. These FLUFFY cinnamon swirl muffins are completely moist, simple to make, and the perfect companion in your vacation or weekend mornings. Mmm, cozy!
Tender, candy, and undetectably vegan and gluten-free, plus simply 10 elements required. Let’s make muffins, buddies!
These tremendous snack-able cinnamon swirl muffins begin with a candy but healthful batter. Almond flour, potato starch, and brown rice flour mix for a fluffy, undetectably gluten-free texture.
Melted vegan butter and vanilla add comforting taste whereas cane sugar provides traditional sweetness. And don’t neglect the baking powder for rise and salt for total taste!
Then, it’s swirl time! Cinnamon and sugar mixed? Sure, please. We prime the muffins with the cinnamon sugar combination and in addition add some in the course of the muffins for a candy and spicy layer. Hubba hubba!
Signed, sealed, and delivered? How about blended, baked, and devoured? Now we’re talkin’!
We hope you LOVE these cinnamon swirl muffins! They’re:
Fluffy
Candy
Tender
Basic
Fast & simple
& Good for sharing!
Take pleasure in for an indulgent vacation or weekend breakfast, or as a satisfying snack or more healthy dessert. They’d be particularly superb paired with espresso or tea made with a splash of our Pumpkin Spice Coffee Creamer (Dairy-Free!)!
Extra cinnamon-spiced treats
If you happen to do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 12 (Muffins)
CINNAMON SUGAR
- 1/4 cup cane sugar
- 2 tsp cinnamon
MUFFINS
- 2 Tbsp flaxseed meal (floor flax seeds)
- 1 cup filtered water
- 1/3 cup natural cane sugar (or sub coconut sugar, however the muffins shall be darker and style extra healthful)
- 1/4 cup melted vegan butter (we like Miyoko’s or Earth Balance)
- 1 ½ tsp vanilla extract
- 2 cups almond flour (we like Wellbee’s)
- 3/4 cup potato starch (NOT potato flour)
- 1/3 cup brown rice flour
- 2 ½ tsp baking powder
- 1/2 tsp sea salt
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Preheat oven to 375 levels F (190 C) and line a normal muffin tin with paper baking cups. (We discover the unbleached, brown paper liners work finest — they don’t persist with the muffins when peeled away).
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In a small bowl mix the cane sugar and cinnamon and blend till evenly mixed — this creates the “swirl” combination. Put aside.
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In a medium mixing bowl mix the flaxseed meal and water, and put aside to gel for five minutes. Add the sugar to the flax combination and whisk to mix. Then add the melted butter and vanilla and blend once more.
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Add the almond flour, potato starch, brown rice flour, baking powder, and salt. The combination must be easy and considerably thick. Scoop 1 Tbsp quantities of muffin batter into every muffin cup and unfold barely. Then sprinkle 1/2 tsp of cinnamon sugar evenly over the batter. Evenly divide the remaining batter into the muffin tins, and prime every with one other 1/2 tsp of cinnamon sugar.
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Bake for 28-33 minutes, or till a toothpick inserted into the middle of a muffin comes out clear, or with only a few crumbs. Take away from oven and let cool within the tin for five minutes. Then take away from the tin and let cool utterly on a cooling rack. The wrappers peel away extra simply and the muffin texture is finest when utterly cooled.
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As soon as cooled, muffins will hold in an hermetic container at room temperature for 1-2 days, within the fridge for 4-5 days, or within the freezer for 1 month.
*Diet info is a tough estimate.
Serving: 1 muffin Energy: 232 Carbohydrates: 26.1 g Protein: 4.5 g Fats: 13.2 g Saturated Fats: 3.4 g Polyunsaturated Fats: 2.6 g Monounsaturated Fats: 6.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 223 mg Potassium: 167 mg Fiber: 2.7 g Sugar: 10.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 110 mg Iron: 0.9 mg
