Community Cookbook
Cinnamon Streusel Muffins
Fit and Fab Vegan Life
These Gluten Free, Vegan muffins have ground flax seed as the egg replacer which is my fit and fabulous healthy omega addition. They are packed with cinnamon & vanilla flavors with a hint of almond. Top these muffins with a warm blueberry drizzle and cinnamon streusel clusters. These muffins kick refined sugar's butt with pure maple syrup as the primary sweetener.
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Ingredients:
Muffins:
2 Cups certified gluten free baking flour ( I used Bob's Red Mills biscuit and baking mix)
1 tsp baking powder
1/4 cup olive oil
1 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened vanilla almond milk (I used Blue Diamond brand)
1/4 tsp ground nutmeg
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract
1 tsp vanilla powder
2 tsp cinnamon
1 Tbsp. ground flax seed mixed with 1 Tbsp. warm water.
Muffin liners or parchment paper
Cinnamon Streusel: (Adapted from ohsheglows.com)
2 Tbsp. plus 2 tsp. turbinado sugar
1 tsp. cinnamon
1/2 tsp. vanilla powder
Pinch of Himalayan sea salt
2 tsp oat flour
2 tsp. Earth Balance vegan butter
Blueberry Drizzle:
1 cup frozen organic wild blueberries
2 Tbsp. pure maple syrup - Instructions: Check out my blog for the full recipe fitandfabveganlife.com
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 12
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no dried fruits, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
- Just right for...: Great for kids, Quick & easy, Spring favorites, Summer favorites, Fall favorites, Winter favorites, Lunchboxes/on-the-go, Holiday Sweets & Treats, Easter Favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15-30 minutes
Published in
Breakfast & Brunch
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