Healthy Cinnamon Crunch Muffins! Not only are these muffins delicious, but they are also a wholesome way to kickstart your day.
Indulge in the delightful flavors of these Healthy Cinnamon Crunch Muffins, a must-try for any breakfast enthusiast! Each muffin is bursting with warm cinnamon goodness, making them a perfect treat for those cozy mornings. The star of the show is the crispy, crunchy oat topping, which adds a satisfying texture and a delightful contrast to the soft, fluffy muffin base. Packed with nutritious ingredients, they offer a guilt-free indulgence that will keep you coming back for more.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, and no highly processed ingredients.
Hi there, Ameera here!
The combination of warm cinnamon and that irresistible crunchy oat topping had us coming back for seconds (and thirds!). If you’re looking for a mouthwatering muffin that will make your taste buds dance, you absolutely have to give this one a try! Trust us, your mornings will never be the same!
Tips for Success:
- Flavor Profile: These Healthy Cinnamon Crunch Muffins are filled with cinnamon goodness with a crisp-like topping.
- Topping: The topping is optional. Additionally note that some of the topping will fall off the muffins. Simply scoop up and drop over top of the muffins, if desired.
- Maple Sugar (or other dry sugar): We used maple sugar, but coconut or date sugar or other dry sugars work equally well.
- Maple Sugar: Maple sugar is dehydrated maple syrup. It works really well in this recipe. The maple sugar can be substituted with date or coconut sugar. If your diet permits, coconut sugar is also a good substitute for maple sugar. If using date or coconut sugar, the muffins will be darker in color simply because maple sugar is a light golden brown while date and coconut sugar are a deeper brown color. Do NOT substitute maple sugar for maple syrup.
- Whole Wheat Pastry Flour is WFPB: Whole Wheat Pastry Flour is a whole grain flour. It is made from 100% stone ground soft spring wheat It is Whole Food Plant Based as it is made from 100% soft spring wheat berries. It has a lighter texture. We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour.
- Whole Wheat Flour: You can also use whole wheat flour in this recipe. The end product is a slightly denser texture and has a more pronounced wheat flavor.
- Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
- Cashew Butter Substitutions: You can substitute with almond butter or nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
- Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement with the understanding that whole wheat flour tends to come through fairly strong with baked goods and you may wish for a stronger cinnamon flavor in the muffins. You can use your favorite cinnamon in this recipe.
Leftovers and Freezing:
Leftovers will generally keep 4 days. Store in a covered container.
These muffins can be frozen.
Pantry Products:
- Whole Wheat Pastry Flour: We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour. Feel free to use your favorite whole wheat pastry flour.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt.
Kitchen Equipment:
- Muffin tin (holds 12 regular sized muffins)
- Paper muffin liners
- Food processor
If you try this delicious treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Print
Healthy Cinnamon Crunch Muffins
- Prep Time: 20 Minutes
- Cook Time: 19-22 Minutes
- Total Time: 42 Minutes
- Yield: 12 Muffins 1x
- Category: Breakfast, Dessert
- Method: Oven
- Diet: Vegan
Description
Indulge in the delightful flavors of these Healthy Cinnamon Crunch Muffins, a must-try for any breakfast enthusiast!
Ingredients
Dry Ingredients:
- 2 cups whole wheat pastry flour *
- ¾ cup rolled oats, chopped
- 2 Tablespoons cornstarch (or arrowroot powder)
- 1 Tablespoon baking powder
- 1 ¼ cups maple sugar (or dry sugar of choice) *
- 2 ½ to 3 teaspoons cinnamon (+/-) *
- 1 teaspoon sea salt (+/-) *
Wet Ingredients:
- 1/2 cup cashew butter *
- 1 Tablespoon lemon juice
- 1 cup unsweetened plain plant milk
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla
Optional Topping Ingredients:
- 1 cup rolled oats, chopped
- 2 to 3 Tablespoons pure maple syrup
- 1 Tablespoon maple sugar (or dry sugar of choice) *
- 1 teaspoon cinnamon *
- Pinch sea salt (+/-) *
Instructions
- Preheat the oven to 350 F, middle rack.
- Line the muffin tin with 12 paper liners, set aside.
- Make the Topping (Optional): Place 1 cup rolled oats into the food processor and pulse for 10 seconds, then dump into a mixing bowl. Add all the other Topping Ingredients into the mixing bowl with the oats, stir well and mash the cashew butter into mixture. Pinch the mixture, if it holds together in small crumbles, then it is done. If it still very dry, add a teaspoon of maple syrup until moistened. Set aside.
- Make the Muffins: Place ¾ cup of rolled oats into a food processor, pulse for 60 seconds, then place into a large mixing bowl.
- Place the all the Dry Ingredients into a large mixing bowl with the chopped oats, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Carefully spoon the batter evenly into 12 paper-lined muffin tin, fill nearly up to the top.
- Place a generous amount of the topping onto the muffins, distribute evenly, then press it down to adhere the topping to the muffin batter. The entire tops of the muffins should be evenly coated with the topping. Clean up any stray topping mixture that has fallen on the perimeter of the muffin tin.
- Place in a 350 F preheated oven for 19 to 22 minutes or until set and a toothpick comes out clean.
- Remove the muffin tin from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then move the muffins to a cooling rack. Allow to cool for 30 minutes, then enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 12 regular-sized muffins
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