Cinnamon sugar oat flour muffins! Vegan, gluten free, and sugar free friendly! These cinnamon sugar muffins are so tasty and so healthy. They’re perfect for an easy breakfast or mid-day treat! To keep the recipe sugar free or vegan, simply see the recipe notes below the recipe. Here’s the recipe!
1/3 cup unsweetened yogurt of choice (I used cashew)
1/3 cup unsweetened milk of choice (I used almond)
1/2 cup unsweetened applesauce
1/2 cup honey or maple syrup
1 tsp pure vanilla extract
1/4 cup olive oil or coconut oil, melted
2 eggs (see notes for vegan option)
2 cups oat flour (I used homemade)
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 TBS cinnamon
Cinnamon Sugar Topping:
1 TBS cinnamon
3 TBS coconut sugar, brown sugar, monk fruit or date sugar
2 TBS coconut oil or vegan butter, melted
Preheat the oven to 350° and spray 12 large muffin tins with cooking spray.
While the oven is preheating, whisk together your wet ingredients in a large bowl.
In a medium sized bowl, combine your dry ingredients and stir until fully combined.
Slowly add your dry ingredients to your wet ingredients, whisking well until smooth and there are no chunks.
Divide your batter evenly between the 12 prepared muffin tins.
Bake muffins at 350 for 25 minutes. For mini muffins, bake for 20 minutes.
Let the muffins cool for 5-10 minutes before removing muffins from tins.
While the muffins are cooking, melt you coconut oil/vegan butter in a small bowl.
Next, combine your cinnamon sugar mixture together in a separate bowl.
Gently dip the tops of the cooled muffins in the butter mixture, then roll the muffin tops in the cinnamon sugar mixture.
Repeat with all the muffins.
Enjoy immediately or store in an airtight container for 3-5 days.
To keep the recipe sugar-free, simply use sugar free maple syrup in the muffins and monk fruit for the cinnamon sugar topping.
To keep the recipe vegan, simply omit the 2 eggs and add 1/3 cup additional plant based milk plus 2 TBS ground flaxseed to the recipe.
To make the muffins mini, simply divide the batter between your mini muffin tins (makes 48) and bake the muffins for 20 minutes!
Did you make this recipe? If so, I would love to hear your feedback in the comments below!