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Cinnamon sugar muffins are hard to beat. There’s just something about a sweet cinnamon flavored muffin topped with a crunchy cinnamon sugar topping that keeps me coming back for more. These cinnamon sugar oat flour muffins are light and fluffy and healthy enough to eat for breakfast! And they’re also gluten free, dairy free, and refined sugar free.
How many servings does this recipe make?
This recipe makes 12 regular sized muffins or 36 mini muffins!
How do I make this recipe nut free?
To make this recipe nut free, simply use olive oil instead of coconut oil and date sugar (or another sugar) instead of coconut sugar!
What ingredients will I need to make these cinnamon sugar oat flour muffins?
- oat flour (I use homemade)
- cinnamon
- salt
- baking powder & baking soda
- eggs (or flax eggs)
- coconut sugar
- unsweetened plain yogurt (I use dairy free)
- unsweetened applesauce
- water (or milk of choice)
- honey or pure maple syrup
- coconut or olive oil
- pure vanilla extract
What if I don’t have yogurt or applesauce?
If you don’t have yogurt on hand, you can try using some pumpkin puree or unsweetened applesauce as a replacement. If you don’t have applesauce on hand, you can try using some pumpkin puree or more yogurt as a replacement. I haven’t tried this recipe with those substitutions, but they should work well.
What kind of dairy free yogurt should I use?
I like to use Forager Project unsweetened cashew milk yogurt. I love this yogurt because there are no added sweeteners, preservatives, or artificial ingredients. Another good option is Kite Hill plain almond milk yogurt.
How do I make homemade oat flour?
To make homemade oat flour, simply blend rolled, old fashioned, or quick oats in a high speed blender until they turn into flour. Then simply use the flour in this recipe! If you want to see a video tutorial of how I make my own oat flour, you can watch this Instagram reel.
How do I make mini cinnamon sugar oat flour muffins?
To make mini muffins, simply use mini muffins pans instead of regular muffin pans. If you do make mini muffins, bake the muffins for only 20 minutes instead of 25 minutes. The recipe will make close to 36 mini muffins!
Looking for more muffin recipes?
If you’re in the mood for more tasty muffins, try some of my other muffins recipes!
- Chocolate Chip Oat Flour Muffins
- Double Chocolate Oat Flour Muffins
- Lemon Poppyseed Muffins
- Light and Fluffy Blueberry Muffins
- Raspberry White Chocolate Muffins
- Hearty Pumpkin Chocolate Chip Muffins
Ready to make some delicious oat flour muffins? The full recipe is below!
Cinnamon Sugar Oat Flour Muffins
Ingredients
For the Muffins
- 2 cups oat flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup (or honey)
- 1/3 cup plain yogurt (I use dairy free)
- 1/3 cup water (or milk of choice)
- 1/4 cup coconut oil, melted (or olive oil)
- 1 tsp pure vanilla extract
- 2 eggs (flax or regular eggs)
For the Cinnamon Sugar Topping
- 2 tsp cinnamon
- 2 tbsp coconut sugar
- 1 tbsp coconut oil (or olive oil)
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin pan with paper liners. Gently spray the liners with cooking spray. If omitting the liners, simply spray the muffin pan with cooking spray.
- While the oven is preheating, add the dry ingredients for the muffins to a large mixing bowl and whisk together. Then add all of the wet ingredients for the muffins to the dry ingredients. Once the wet ingredients are added, whisk everything together until the batter is smooth and well combined.
- Scoop the batter into the prepared muffin pan, filling each muffin liner equally with batter. Bake the muffins for 25 minutes, or until a toothpick inserted in the center comes out clean. Then let the muffins cool in the muffin pan.
- While the muffins cool, prepare the cinnamon sugar topping: mix together the cinnamon and coconut sugar in a small dish. In a separate small dish, add the coconut oil. Heat the coconut oil in the microwave until melted.
- Once the muffins have cooled slightly, gently brush the tops of the muffins with melted coconut oil. Then roll the tops of the muffins in the cinnamon sugar mixture. Allow the muffins to cool completely before storing.
These muffins were so delicious. I did add about 1/2 cup pureed zucchini and I’m going to make your chocolate chip oat muffins soon with zucchini as well. I did however use regular sugar and cinnamon mixture because I didn’t have coconut sugar and I used a little melted butter instead of the olive oil or coconut oil for moisturizing the tops before rolling tops in the cinnamon sugar and I used a mini muffin pan and baked them for 20 minutes and they came out perfect. Thank you !
Hi Carrie! Thanks so much for the feedback! I love the addition of the zucchini! I hope the double chocolate muffins turn out just as well!! 🙂