These Fluffy Vegan Cinnamon Sugar Doughnut Muffins are sweet and delicious! This easy vegan muffin recipe is perfect for breakfast or as an after-school snack.
Vegan Muffins
Hello, dearhearts! How was your weekend? Mine was good, simple and – besides the whole breaking my foot thing (!!!) – pretty relaxing. Watched The Oscars last night and that was really fun. I don’t normally get too excited for award shows, or stay up past my bedtime to watch the WHOLE thing, but made an exception last night. Although I’m certainly paying for it today, seeing the insanely talented and ever so kooky Matthew McConaughey win big made it completely worth while. If you haven’t seen Dallas Buyers Club (Or True detective!!!), I highly suggest feasting your eyes on those asap!
Vegan Cinnamon Muffins
Alright. Now that we’re all caught up, let’s talk about feasting on something else… like these muffins! These sweet little cinnamon sugar doughnut muffins are effortlessly vegan, and boast some whole wheat flour too! Facts like these make me more than happy to grab a muffin in the morning and call it breakfast.
The flavor of these muffins is definitely heavy on the cinnamon side, but the apple sauce – which helps keep things nice and moist – does slightly shine through, giving the taste a perfect balance between the two. They’re kind of like an apple cider doughnut, but in vegan muffin form. They’re also a great friend to a cup of coffee! Which is where I’m headed right now. Coffee and muffin time, peoples! Let’s do this 🙂 xoxo
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Easy Vegan Muffins
(Vegan) Cinnamon Sugar Doughnut Muffins
Ingredients
For the muffins:
- 1 cup all purpose flour
- 3/4 whole wheat flour
- 3/4 cup dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 ounces applesauce (unsweetened)
- 4 ounces almond milk
- 4 ounces olive oil (you may use canola or coconut if you prefer)
- 2 tablespoons maple syrup
For the topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Glaze (optional):
- 1/2 cup confectioners' sugar
- 2 teaspoons almond milk, more if needed
Instructions
- Preheat oven to 400 (F). Grease or line muffin tray, set aside.
- In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.
- Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.
Glaze:
- In a small bowl, combine the ingredients until smooth. Drizzle over muffins.
ami says
I made these on Friday night (two days ago) only doubled the cinnamon and used coconut sugar instead of brown sugar, and I loved them. Absolutely delicious. My two year old helped me devour them. My husband is not a fan of coconut sugar so I may make him a batch with the dark brown sugar, but I have no regrets. ***** (five stars)
Heidi says
These look delicious! I want to make these asap! Can I just use all purpose flour instead of whole wheat?
Can I use soy milk instead of almond?
bakerbynature says
Hi Heidi. I think those changes should work fine 🙂
Heidi says
Great.. Thank you! What’s the difference in using olive oil vs canola oil? (I always use canola or vegetable oil when I bake.) just curious!
Kiany says
This is a great recipe thank you for adding this! It’s sooooooo yummy and moist and my kids gobbled them up this morning and I am impressed!!!
Timila says
I want to try these! How do I make the glaze??
Becky says
I was wondering how many calories are in each muffin?
Brittany says
These look delicious but I’m wondering why the top looks so flat? Is this the result everyone came to when baking? I prefer a muffin with a big rounded top… any way to achieve that with this recipe? Thanks!
lisa says
My son loves these muffins! They are so good!
Sally says
I made these with gluten free flour, and although they were extremely moist, I found the olive oil flavor to overpower the cinnamon. Will try again with coconut oil in hopes that will work, as I really think I would love these otherwise
Sabina says
I just moved into a new apartment and don’t have a muffin pan yet so I made it into a loaf! Absolutely delicious! Thanks for the recipe!
Ameena says
Hello, what do you suggest for someone who is vegan but also has a nut and soy allergy ? Would rice milk work ?
Amy Lynn says
Yes!! I bake with rice milk often! It is a bit “thinner”, maybe just to me, it feels that way next to especially a soy milk or almond, but I have had good results. Just be sure to adjust if you use a milk that has added oil and/or sugar!
One of the wonderful things about vegan eating is how many new things we find in just every area of eating. I love that there really is a milk for everyone! A lady in a comment section on another Blog seemed determined to tell me there was nothing that would work for her son, who (and I still am so sad for this little guy, he like I -me? – is allergic to so much) FINALLY I sent her to look at hemp milk, they used it, and were so happy. So was I!!
I thought I could never be vegan because of my soy allergy, and it was about 4 or 5 years ago that a precious lady who had just won “Cupcake Wars” told me she had a cookbook coming out with alts for soy, and she was right. Yay! I hate that you have the nut allergy, that would be tough along with soy… probably a dumb question but is coconut a nut? Or fruit or seed? There is coconut in every dessert recipe I have pinned lately – I’d better go look that up while it’s on my mind!! :0) Hope that works or worked for you!! :0)