Fluffy Vegan Cinnamon Bun Muffins
Not only are these muffins easier to make than classic cinnamon buns but also more delicious. The creamy, cinnamon filled filling combined with the sweet, fluffy muffin is truly sublime.
- Yield: 12 muffins 1x
Ingredients
Scale
Cinnamon filling
- 120g / 4,2 oz pitted dates (I peeled the skin of mine)
- 2 tbsp nut butter of choice
- 2 tbsp water
- 1 tbsp ground cinnamon
- A hearty pinch of salt
- A splash of vanilla essence
Vanilla cake
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 2 tsp white balsamic vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 160ºC / 320ºF. Grease or line a muffin pan with paper muffin liners.
- In a food processor, combine all the ingredients for the filling. Transfer the filling to a piping bag with a medium small piping hole.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Quickly divide the batter between the muffin liners. Do not fill the liners over 2/3 full.
- Take the piping bag with the filling and pipe a swirl pattern slightly into the batter. I like piping about 1 tbsp worth extra in the middle. Bake for 18-20 minutes. Take out, let cool, and enjoy!
Keywords: Cinnamon bun muffins, vegan, gluten-free, healthy, refined sugar-free
Find it online: https://hannaekelund.com/cinnamon-bun-muffins/