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Cinnamon sugar oat flour muffins – the perfect fall themed breakfast or snack! These cinnamon sugar muffins are light, tasty, and a healthier take on the classic. Plus, they’re vegan, gluten free, refined sugar free, and sugar free friendly. I love cinnamon sugar baked goods, especially in the fall. If you’re looking for a tasty and fall themed breakfast, give these muffins a try!
How do I make it sugar free?
This muffin recipe call for pure maple syrup or raw honey but you can use a sugar free maple flavored syrup like this one from Lakanto if you need to keep the recipe sugar free. This maple flavored syrup is sweetened with monk fruit. This recipe also utilizes some coconut sugar (for the cinnamon sugar topping). To replace the coconut sugar with a sugar free sweetener, simply use monk fruit instead.
What ingredients will I need to make these oat flour muffins?
These cinnamon sugar muffins are made with simple ingredients. Here’s the lineup:
- oat flour
- salt & cinnamon
- baking powder & baking soda
- flax eggs or regular eggs
- coconut sugar
- unsweetened dairy free yogurt
- unsweetened applesauce
- unsweetened almond milk
- raw honey or pure maple syrup
- unrefined coconut oil
- pure vanilla extract
Help, I don’t have dairy free yogurt and/or unsweetened applesauce!
If you don’t have dairy free yogurt, don’t worry! You should be able to substitute it with canned pumpkin or more unsweetened applesauce. If you don’t have unsweetened applesauce, you could try using more dairy free yogurt or canned pumpkin instead. I haven’t tried the recipe out with these substitutions, but yogurt, applesauce, and canned pumpkin are all pretty common substitutes for each other.
Can I use a different dairy free milk?
Yes, you can absolutely use a different dairy free milk. I think any dairy free milk should work in this recipe!
Can I make mini cinnamon sugar oat flour muffins?
Yes, you can absolutely make mini muffins! If you do use mini muffin tins, bake your muffins for only 20 minutes (instead of 25 minutes). The recipe will make close to 36 mini muffins.
How do I store them?
I typically store the muffins in an airtight container on the counter for 3-5 days. If you want to store them for longer than that, simply place them in a sealed container in the freezer. I often freeze the muffins and get them out whenever I want one. You can defrost them overnight on the counter in a sealed container or use the defrost setting on your microwave.
Ready to try these out? Here’s the recipe!
For the Muffins
- 1/3 cup unsweetened dairy free yogurt
- 1/3 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/2 cup raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup coconut oil, melted (or olive oil)
- 2 flax eggs or regular eggs
- 2 cups oat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 TBS cinnamon
For the Cinnamon Sugar Topping
- 1 TBS cinnamon
- 3 TBS coconut sugar
- 2 TBS coconut oil, melted
- Preheat the oven to 350° and spray 12 large muffin tins with cooking spray.
- While the oven is preheating, whisk together your wet ingredients in a large bowl.
- In a separate bowl, combine your dry ingredients and mix until fully combined.
- Slowly add your dry ingredients to your wet ingredients, whisking well until smooth and there are no lumps.
- Divide your batter evenly between the 12 prepared muffin tins.
- Bake muffins for 25 minutes.
- Once baked, let the muffins cool while you prepare the cinnamon sugar topping.
- Melt your coconut oil in a small dish (in the microwave) or in a small saucepan over low heat.
- Next, mix together your coconut sugar and cinnamon in a small bowl.
- Once cooled enough to handle, remove your muffins from the tins and dip the tops of the muffins in the melted coconut oil. Once dipped, roll the tops of the muffins in the cinnamon sugar mixture.
- Repeat step 10 with all the muffins.
- Allow the muffins to cool completely on a wire rack before storing.
*Store the muffins at room temperate for 3-5 days or in the freezer for 2-3 months.