Cinnabon Muffins
The taste of Cinnabon... in a healthy muffin!
Ingredients
Batter:
- 1 1/2 cups whole-grain spelt flour (or 1 1/3 cup white whole wheat 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
Topping:
- 1/2 - 2/3 cup chopped dates
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1/8 tsp sea salt
Instructions
- Preheat oven to 350 degrees F and prepare a mini-muffin pan (or regular) by lining with parchment paper liners. To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly.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).
- 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, gently embedding some of the date pieces into the batter. 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 (see note for larger muffins).
Notes
Size Note: If you’d like to make regular size muffins, you can fill 11-12 cups. Baking time will be longer, about 18-20 minutes (18-19 for 12 muffins, 19-20 mins for 11 muffins), checking for doneness.
Liners: Parchment paper liners are a big help with oil-free muffins! Other liners will stick to the baked muffins, whereas parchment does not.