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cinnamon bun muffins on cooling rack

Cinnabon Muffins

The taste of Cinnabon... in a healthy muffin!

Course baking, Breakfast, muffins
Keyword cinnamon, dates, muffins, snacks



  • 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


  1. Preheat oven to 350 degrees F and prepare a mini-muffin pan (or regular) by lining with parchment paper 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.

  2. 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.

Recipe Notes

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.

Liners: Parchment paper liners are a big help with oil-free muffins! Other liners will stick to the baked muffins, whereas parchment does not.