These muffins have ground flax seed as the egg replacer which is my fit and fabulous healthy omega addition. They are packed with cinnamon, vanilla flavors with a hint of almond. Top these muffins with a warm blueberry drizzle and cinnamon streusel clusters. These muffins kick refined sugars butt with pure maple syrup as the primary sweetener, and they are fabulous with or without the blueberry topping but I highly recommended the added cinnamon streusel for an extra cinnamon kick. Start your morning enjoying these with a hot cup of tea, and newspaper in hand, they also work just as well as a grab and go breakfast! Whatever your mornings like these homemade muffins are sure to make your morning a bit more cheery!

Cinnamon Streusel Muffins [Vegan]

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Cooking Time

25

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Ingredients

Muffins
  • 2 Cups certified gluten free baking flour
  • 1 tsp baking powder
  • 1/4 cup olive oil
  • 1 cup water
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 tsp ground nutmeg
  • 1/4 tsp pure almond extract
  • 1/4 tsp pure vanilla extract
  • 1 tsp vanilla powder
  • 2 tsp cinnamon
  • 1 Tbsp. ground flax seed mixed with 1 Tbsp. warm water.
  • Muffin liners or parchment paper
Cinnamon Streusel:
  • 2 Tbsp. plus 2 tsp. turbinado sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla powder
  • Pinch of Himalayan sea salt
  • 2 tsp oat flour
  • 2 tsp. vegan butter
Blueberry Drizzle
  • 1 cup frozen organic wild blueberries
  • 2 Tbsp. pure maple syrup
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Preparation

Muffins: 
  1. Pre-heat your oven to 350 degrees F.
  2. Line your muffin tins with either muffin tin liners, or cut pieces of parchment paper.
  3. Make your flax egg by combining your 1 Tbsp. flax seed and 1 Tbsp. warm water. Let this sit for 10 minutes until it becomes a gel-like texture.
  4. Combine your GF flour, baking powder, cinnamon, nutmeg, and vanilla powder.
  5. Add in your oil, pure maple syrup, almond milk, water, almond and vanilla extract.
  6. Fold in your flax egg.
  7. Mix until combined and most of the clumps are gone.
  8. Bake for about 20 minutes, or until a knife inserted in the middle of the muffin comes out clean.
  9. Let cool for 10 minutes, and top with streusel and warm blueberry drizzle.
Cinnamon Streusel: 
  1. Combine all of your ingredients in a pot over medium heat, stir until the vegan butter has melted and the sugar clumps together.
Blueberry Drizzle: 
  1. Stir your wild blueberries, and pure maple syrup over medium heat.
  2. - Let blueberries simmer for about 3-4 minutes until they begin to burst.

Notes

You can opt out of the blueberry drizzle, but I highly recommend the cinnamon clusters on top for an added cinnamon kick.

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