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–+ servings
Cinnamon Roll Muffins | Vegan & Gluten free

Cinnamon Roll Muffins | Vegan & Gluten Free

These soft, moist, cakey muffins are just a few simple ingredients and come together in minutes. Plus the best part? All you need is a blender to do all the mixing for you. You'll have these vegan and gluten free breakfast muffins ready in minutes!
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6 muffins

Equipment

Ingredients

  • 130 grams raw cashews, 1 cup
  • 50 grams pitted medjool dates, 1/2 cup
  • 2 ripe bananas, 220 grams
  • 60 grams rolled oats
  • 1/2 cup almond milk
  • 1 tbsp baking powder
  • 1/8 tsp salt
For the cinnamon swirl:
  • 2 tbsp flaxmeal
  • 2 tbsp brown sugar
  • 2 tbsp avocado oil
  • 1 tsp cinnamon

Instructions 

  1. Preheat the oven to 350F.
  2. In a large blender or food processor, add the cashews, dates, bananas, oats, almond milk, baking powder and salt. Blend until a smooth batter forms.
  3. In a small bowl, mix together the flax meal, cinnamon, brown sugar, and avocado oil until you get a smooth paste. Set that aside.
  4. In a muffin-lined tin, pour the batter about 2/3 of the way up the muffin cups. Add a scoop of the cinnamon swirl mix to the top of each muffin.
  5. Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.
  6. Use a toothpick to swirl the top of each muffin in a circular motion so that the cinnamon mixture looks like a swirl on top.
  7. Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.
  8. Serve warm!