Vegan Cinnamon Roll Muffins!
Soft and fluffy Vegan Cinnamon Roll Muffins topped with a creamy cashew icing. These cinnamon swirled muffins feature a crunchy pecan topping and creamy icing. I love enjoying these muffins slightly warmed!
These muffins are vegan, gluten-free, and refined sugar free. They are made with nutrient dense ingredients such as oats, coconut flour, coconut milk, and pecans. They’re lightly sweetened with maple syrup for a natural sweetener with added minerals.
For more healthy snack ideas, try my Cinnamon Apple Oat Muffins, Banana Chocolate Chunk Muffins, or Oatmeal Date Cookies.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Vegan Cinnamon Roll Muffins
Soft cinnamon roll muffins with a cashew icing
Servings 16
Ingredients
Muffins:
- 3 flax eggs 3 tablespoons flax meal + 9 tablespoons water
- 2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 cup maple syrup
- 2/3 cup coconut cream the thick white part from a chilled can of coconut milk
- 1/2 cup coconut milk
- 4 tablespoons apple cider vinegar
- 2 teaspoons vanilla
- 3 teaspoons cinnamon
Topping:
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 1/4 cup pecans roughly chopped
Icing:
- 1/4 cup cashews soaked for at least 4 hours and rinsed
- 3 tablespoons water
- 1/4 teaspoon vanilla
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.
- To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.
- In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.
- Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.
- Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.
- Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.
- Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.
- Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.
- Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.
- Store the muffins in the fridge or freezer.
Notes
Ensure your oats are certified gluten-free if required.
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