Vegan Cinnabon muffins

Ingredients

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Oat flour

  Partially debranned

  ½ cup or 69g

• Cinnamon

  Spices, ground

  1 ¼ tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Silk vanilla soy yogurt (family size)

  4 oz or 113g

• Maple syrups

  ½ cup or 161g

• Silk vanilla

  Soymilk

  ½ cup or 122g

• Vanilla extract

  2 tsp or 8g

• Dates

  Medjool

  200g

• Dates

  Medjool

  33g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Salt

  Table

  ⅛ tsp or 0.8g

Directions

1. Instructions Report this ad Preheat oven to 350 degrees F and prepare a mini-muffin pan. Using a paper towel, wipe a smidgen of oil around the inside of each muffin cup. (Alternatively, you can prepare a regular size pan (see size note) with non-stick liners.) To make the batter: In a large bowl, combine the flours, cinnamon, salt, then sift in the baking powder and soda. Mix well. In a small bowl, combine the yogurt, milk, maple syrup, vanilla and raisins or dates. Add wet mixture to dry, stirring through until just well combined (without overmixing). To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly. Transfer batter into muffin cups. I like to use a mini-muffin pan (see size note), filling 22-24. Dollop about a teaspoon or two of the topping on each. When finished, sprinkle any remaining topping/cinnamon over the muffins. Bake for about 13 minutes, until set to the touch. Remove from oven, transfer to a cooling rack for a few minutes, then remove muffins and let cool fully on cooling rack. Recipe Notes Size Note: If you’d like to make regular size muffins, you can fill 11-12 cups. Baking time will be longer, about 20 minutes.

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