These delicious Almond Butter Cinnamon Vegan Muffins are super easy, only 8 plant-based ingredients and take less than 30 mins to make! They’ll have you day dream about almond butter for days.
Lately I’ve been wanting to stay in bed just a little bit longer. Not necessarily to sleep but it’s just so hard to let go of that comfort and snuggly feel. You know what I mean? So I’ve been mixing up my morning routine just a bit to get that same feeling. I always have morning tea but now I’ve been adding a warm breakfast or warm mid-day snack. The perfect balance for me has been some pre-made and then being able to heat it up — so these Almond Butter Cinnamon Vegan Muffins are the perfect. They’re such a great mix of sweet, savory and comfort without all the junk!
Ingredients:
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3 cups unsweetened non-dairy milk
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1/2 cup nut butter
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2 tablespoons cinnamon
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1/2 cup applesauce
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2 cups coconut flour (I use Bob’s Red Mill)
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2 teaspoons baking powder
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1 teaspoon baking soda
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¼ tsp salt
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4 tbsps maple syrup
A few baking tips:
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Mix the dry ingredients together first. Once they’re mixed well, add the wet ingredients in slowly. This trick helps with the texture and consistency.
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The great thing about vegan baked goodies is that you can taste as you go. So after you’ve mixed everything if you want the muffins a little sweeter or more cinnamon –add a teaspoon of maple syrup or a dash of cinnamon.
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Vegan goodies tend to rise a little lower so fill your batter to the top of your muffin tin or cake pan.
Directions:
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Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.
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In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
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Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 25 minutes, checking around the 20 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
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Once cooled, drizzle almond butter over the muffin tops and allow to firm up.
Here’s a tip for getting them to rise:
The first couple of times I made this recipe I kept opening the oven door — I could not wait to try them, lol. What I noticed were they looked “deflated” the first two bakes so I’d definitely recommend only opening them after the 20 minute mark. You can check on the muffins through the oven door but try not to opening the door.
You can definitely eat these as is but I always like to top my food with something extra. One perfect addition is a dollap of almond butter drizzle on the top. Recently I participated in local Atlanta fitness event and sampled Georgia Grinders Almond Butter.
During the sample, Jamie, the founder of Georgia Grinders talked about how the recipes came from her grandfather and how they focus on clean and simple ingredients. They also never add extras like palm oil, stevia or lecithin. Hearing her talk so passionately about the process reminded me of why it’s so important to find products and foods with the best ingredients.
You can add a teaspoon of almond milk to thin out the Almond Butter so it’s more of a drizzle but either way its sooooo yummy!
Looking for more healthy, sweet treats or vegan breakfast ideas? Check out these recipes:
No Bake Peanut Butter Brownies
