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–+ servings
cinnamon roll muffins that are gluten-free and vegan. Delicious coffee cake like texture.
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Cinnamon Roll Muffins

Tender and tasty cinnamon roll muffins that are allergy-friendly and vegan. Serve for breakfast, brunch, snacks, and even dessert.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: gluten-free cinnamon muffins
Servings: 13 Muffins
Calories: 213kcal
Author: Mary Krick

Ingredients

  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • 1 cup water
  • 2 Tbsp ground flaxseed
  • 1/3 cup granulated sugar
  • 1/4 cup vegan butter ~ regular if preferred
  • 1 1/2 tsp pure vanilla extract
  • 2 cups almond flour ~ blanched is preferred for baking
  • 1/3 cup brown rice flour
  • 3/4 cup potato starch ~ this is not potato flour
  • 2 1/2 tsp baking powder ~ corn-free if needed
  • 1/2 tsp salt

Instructions

  • Preheat oven to 375 degrees F.
  • Line muffin tin with paper liners
  • In a large mixing bowl add ground flaxseed and water. Stir to mix well and let sit for 5 minutes.
  • In a small bowl mix together 1/4 sugar and 2 tsp cinnamon. Set aside for later.
  • When 5 minutes wait time is up for flaxseeds, add sugar to the flaxseed mixture and stir to combine.
  • Melt butter and whisk it into the flaxseed mixture.
  • Add vanilla and whisk together.
  • Stir in almond flour, brown rice flour, potato starch, baking powder, and salt. Mix until mixture is smooth. The batter will have a thick consistency.
  • Spoon 1 Tbsp of batter into each muffin cup and lightly spread to cover the bottom.
  • Sprinkle 1/2 tsp of cinnamon sugar mixture over each.
  • Fill the muffin cups with the remaining batter 3/4 full.
  • Sprinkle 1/2 tsp of cinnamon sugar mixture over each muffin.
  • Bake for 28 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  • Remove from the oven and let muffins sit for 5-7 minutes on a cooling rack.
  • Remove muffins from the muffin tin with papers still on and continue to cool on a wire rack.

Notes

This recipe is from theminimalistbaker.com
 

Nutrition

Serving: 1Muffin | Calories: 213kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 125mg | Potassium: 194mg | Fiber: 3g | Sugar: 10g | Vitamin A: 167IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg