Well, I’m officially 8 months prego, just woke up and ‘needed’ cinnamon muffins. My requirements were they have to be vegan, they have to be mostly healthy, and they have to be made from things in my house because going out in public to the grocery store right now sounds exhausting. So, here is what I came up with! Now, time to put some baby stuff together for the rest of the day…. it seems like it would be fun, but I took one box apart and looked at the instruction booklet and quickly threw it back in the box, ugh! Thank goodness for husbands… if only I can get him out of bed, hopefully the smell of these muffins & some coffee will do the trick. Happy weekend everyone!
This recipe was so easy, it came together in hardly any time at all. Clockwise from the dry ingredients there’s the soy milk, Bowie’s nose, melted vegan butter and the flax egg:
Once the batter comes together, gently spoon into the muffin tins, which were lightly sprayed with coconut oil spray. I love seeing the pieces of ground flax in the batter, it makes me feel healthy : )
The topping starts by mixing the vegan butter and sugar together, then adding in flour and spices until well combined. Place on top of the muffin batter and bake for 12 minutes. Enjoy!
Notes
www.meatlessinthemountains.com
Ingredients
- Coconut oil spray
- 1 TBS ground flax
- 3 TBS warm water
- 1 cup flour (I used all purpose)
- 1/4 cup granulated sugar or coconut sugar
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup soy milk (or almond, or coconut)
- 3 TBS melted vegan butter
Topping:
- 1/4 cup granulated sugar (or coconut sugar)
- 1/4 cup softened vegan butter
- 1/3 cup whole wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Heat oven to 350 degrees.
- Lightly spray a mini muffin tin with coconut oil spray.
- Whisk together the ground flax & 3 TBS water, and set aside to set.
- In a medium size bowl, whisk together the flour, sugar, baking powder, cinnamon & salt.
- In a large measuring cup, whisk together the soy milk, melted vegan butter & flax egg.
- Gently mix the wet ingredients into the dry with a fork until just combined.
- Drop the batter into the mini muffin tins then get started on the topping.
- In a small bowl, mix together the vegan butter with the sugar until well combined.
- Next, mix in the flour, cinnamon and nutmeg.
- Drop a portion of the topping over each mini muffin batter.
- Bake for 12 minutes, and enjoy!
