The satisfaction of a cinnamon roll with the ease of coffee cake? Oh yeah, we went there. These FLUFFY cinnamon swirl muffins are perfectly moist, easy to make, and the ideal companion for your holiday or weekend mornings. Mmm, cozy!
Tender, sweet, and undetectably vegan and gluten-free, plus just 10 ingredients required. Let’s make muffins, friends!
How to Make Gluten-Free Cinnamon Swirl Muffins
These super snack-able cinnamon swirl muffins start with a sweet yet wholesome batter. Almond flour, potato starch, and brown rice flour combine for a fluffy, undetectably gluten-free texture.
Melted vegan butter and vanilla add comforting flavor while cane sugar adds classic sweetness. And don’t forget the baking powder for rise and salt for overall flavor!
Then, it’s swirl time! Cinnamon and sugar combined? Yes, please. We top the muffins with the cinnamon sugar mixture and also add some in the middle of the muffins for a sweet and spicy layer. Hubba hubba!
Signed, sealed, and delivered? How about mixed, baked, and devoured? Now we’re talkin’!
We hope you LOVE these cinnamon swirl muffins! They’re:
Quick & easy
& Perfect for sharing!
Enjoy for an indulgent holiday or weekend breakfast, or as a satisfying snack or healthier dessert. They’d be especially amazing paired with coffee or tea made with a splash of our Pumpkin Spice Coffee Creamer (Dairy-Free!)!
More Cinnamon-Spiced Treats
- Super Chunky Chai-Spiced Granola
- 3-Ingredient Applesauce (No Sugar Added)
- Vegan Gluten-Free Cinnamon Rolls
- Mini Sopapilla Pancakes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Fluffy Cinnamon Swirl Muffins (Vegan + GF)
- 1/4 cup cane sugar
- 2 tsp cinnamon
- 2 Tbsp flaxseed meal (ground flax seeds)
- 1 cup filtered water
- 1/3 cup organic cane sugar (or sub coconut sugar, but the muffins will be darker and taste more wholesome)
- 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
- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).
- In a small bowl combine the cane sugar and cinnamon and mix until evenly combined — this creates the “swirl” mixture. Set aside.
- In a medium mixing bowl combine the flaxseed meal and water, and set aside to gel for 5 minutes. Add the sugar to the flax mixture and whisk to combine. Then add the melted butter and vanilla and mix again.
- Add the almond flour, potato starch, brown rice flour, baking powder, and salt. The mixture should be smooth and somewhat thick. Scoop 1 Tbsp amounts of muffin batter into each muffin cup and spread slightly. Then sprinkle 1/2 tsp of cinnamon sugar evenly over the batter. Evenly divide the remaining batter into the muffin tins, and top each with another 1/2 tsp of cinnamon sugar.
- Bake for 28-33 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.
- Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.
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