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Vegan Cinnamon Streusel Muffins

I love a quick morning breakfast and these muffins are worth every minute you spend making them, I promise! Cinnamon streusel is so goooood and these muffins will leave you wanting more!

Vegan Cinnamon Streusel Muffins Recipe:


Yield: 6 Large or 12 Regular Muffins

Cook Time: 30 Min

Ingredients:

- 2 Cups Flour

- 1/3 Cup Succanat Sugar or White Sugar

- 2 tsp Baking Powder

- ½ tsp Salt

- ¾ Cup Almond Milk

- ¼ Cup Coconut Oil, Melted

*Warm but not bubbling hot*

- 2 Flax Seed “Eggs” [2 Tbsp Flaxseed Meal + 5 Tbsp Water] (Can substitute regular eggs for vegetarian recipe)

- Cinnamon Streusel Topping:

o 1 tsp Cinnamon

o ¼ Cup Coconut Sugar or Brown Sugar

o ½ Cup Flour

o 3 Tbsp Coconut Oil, Cut Into Small Pieces

Directions:

1. Preheat oven to 350F. Grease muffin tin or line with muffin liners.

2. In a large bowl, combine flour, succanat or white sugar, baking powder, and salt together.

3. Combine water and flax seed, let sit for five minutes.

4. In the meantime, melt coconut oil in the microwave for 30 seconds or on the stove top in a small pot.

5. Combine almond milk, flax seed egg, and coconut oil to the flour mixture.

6. Pour batter into muffin tins. Prepare streusel topping by combining cinnamon, coconut sugar, flour, and coconut oil until it crumbles together. Sprinkle on top of each muffin and lightly press into the tops of the batter.

7. Bake for 20-25 minutes or until golden brown. Cool on a cooling rack for softer muffins. (The longer the muffins sit in the pan, the longer they cook, even when they are out of the oven- this is called “carry-over” cooking)


Tips/Tricks:

- Top with extra cinnamon, if you love cinnamon as much as I do!

- Do you hate constantly buying muffin tins? I do, and my solution is they make reusable silicon muffin tins and they work really well! They’re even dishwasher safe for faster clean up!


Click Link Below For Recipe:

Cinnamon Streusel Muffins Recipe-PDF
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