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Cinnamon Muffins – Vegan/Gluten Free

2 cups flour (almond flour)
2 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
½ tsp cinnamon
½ cup cane sugar/brown sugar
½ cup unsweetened applesauce
1 cup unsweetened almond breeze (cow’s milk is fine)
1 tsp vanilla extract

Cinnamon sugar mix:
2 tbsp sugar (cane/white/brown all work)
½ tsp cinnamon

Preheat 355 F.
You can use silicone or paper liners; or grease a 12 muffin pan.
In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, nutmeg, and cinnamon. In medium bowl combine sugar, applesauce, milk, vanilla. Pour wet ingredients into dry ingredients and mix until combined. Pour muffin mix into liners until they are around ¾ full. Sprinkle cinnamon sugar mix over the top of the muffins.
Bake for 20-25 minutes or until skewer removes clean.

For the GF – you can use gluten free flour mix or pancake mix.
For regular muffins – use plain flour or whole-wheat.

Note: the mix is very thick. I spooned into the liners. If using paper, I recommend spraying with non-stick spray. Next time I will add cinnamon/sugar mixture to the bottom of the liner, add mix, then sprinkle sugar mix on top too.

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