This recipe came almost effortlessly. Apart from the retesting, the idea just manifested! Literally standing in the kitchen with an itch to bake (please tell me I’m not the only one that is drawn to baking for no particular reason), and wanting an intense hit of cinnamony goodness. Next thing, these mini-muffins are baking up and diffusing the most irresistible aroma through the house!
They remind me of Cinnabon… which is rather peculiar because I’ve never had Cinnabon. But they are how I imagine Cinnabon to taste, made vegan and more wholesome! Given I’ve never tasted Cinnabon, I’ll count on your votes whether this recipe is close.
My family LOVES these muffins. They disappear fast, but when I can squirrel a few away, I tuck them into packed lunches. They make a special treat for lunch, and great for school as they are nut-free.
I like to make the mini-muffin version best, but I’ve offered both size options for you in the recipe. Bake up, and let me know what you think!
Enjoy, x Dreena
The taste of Cinnabon... in a healthy muffin!
- 1 1/2 cups whole-grain spelt flour
- 1/2 cup oat flour
- 1 1/4 tsp cinnamon
- 1/4 tsp (scant) sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup plain or vanilla non-dairy yogurt
- 1/2 cup pure maple syrup
- 1/2 cup plain or vanilla non-dairy milk
- 2 tsp pure vanilla extract
- 2 TB raisins or chopped dates
- 1/3 cup chopped dates
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1/8 tsp sea salt
- Preheat oven to 350 degrees F and prepare a mini-muffin pan. Using a paper towel, wipe a smidgen of oil around the inside of each muffin cup. (Alternatively, you can prepare a regular size pan (see size note) with non-stick liners.)
To make the batter: In a large bowl, combine the flours, cinnamon, salt, then sift in the baking powder and soda. Mix well. In a small bowl, combine the yogurt, milk, maple syrup, vanilla and raisins or dates. Add wet mixture to dry, stirring through until just well combined (without overmixing).
To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly.
- Transfer batter into muffin cups. I like to use a mini-muffin pan (see size note), filling 22-24. Dollop about a teaspoon or two of the topping on each. When finished, sprinkle any remaining topping/cinnamon over the muffins. Bake for about 13 minutes, until set to the touch. Remove from oven, transfer to a cooling rack for a few minutes, then remove muffins and let cool fully on cooling rack.
Size Note: If you’d like to make regular size muffins, you can fill 11-12 cups. Baking time will be longer, about 20 minutes.