Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.
These little gems. Aren’t they adorable? Little 2-3 bite cinnamon goodness that I am totally, ridiculously obsessed with. So obsessed that I moved them to the front of the line, past all of the recipes I made before them because I just couldn’t wait to share them with you.
I’ve had my mind on these babies for a long time. Cinnamon sugar muffins with coconut oil. So simple. So necessary.
Most cinnamon sugar muffins are coated with butter then dipped in cinnamon sugar after baking, but I went with this streusel because that seemed like more fun. And I’m sure it probably isn’t, but it just seemed healthier than dipping them in butter. Let’s forget about the 3 tablespoons of oil in the streusel topping…
In the batter I used half coconut oil and half applesauce to keep them ultra soft, but still cut down a little on calories. I used almond milk and a tiny bit of apple cider vinegar to be my make-shift buttermilk. I looooove buttermilk muffins, but I rarely keep it on hand, so this is the perfect option, plus it keeps it vegan/dairy-free, if that’s important to you. If not, you can totally use buttermilk, or do the same trick with whatever milk you have on hand.
These little guys are so ridiculously tender with a perfectly soft crumb, I promise you will never have a clue they are lightened up. In fact, I brought them to a party over the weekend, and as I was leaving, my running coach told me that she was giving everyone else the food they brought to take the leftovers home, but only 4 muffins were left and she was keeping them! I also had someone ask me for the recipe before I even left. They are pretty special.
Serves: 30 mini muffins
- 1½ cups gluten free baking blend (or white whole wheat flour)
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- dash salt
- ¾ cup unsweetened almond milk
- ¼ teaspoon apple cider vinegar
- ¼ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons coconut oil
- ¼ cup brown sugar
- heaping ⅓ cup quick cook oats (used certified GF if necessary)
- 1 teaspoon cinnamon
- dash salt
- Preheat oven to 350. Spray muffin tins with nonstick spray or line with paper liners. Set aside.
- In a medium bowl, whisk together baking blend, cornstarch, baking powder, cinnamon and salt. Set aside. Measure out almond milk and add apple cider vinegar. Gently stir together. Set aside.
- In a large bowl, beat together melted applesauce, coconut oil and sugars until well combined. Stir in half of the flour mixture, followed by almond milk mixture, then remaining flour mixture, stirring until just combined.
- In a medium bowl, combine all ingredients until they are fully combined and have a slightly crumbly texture. If mixture is too wet, add more oats.
- Fill muffin tins ⅔ full with batter--you should get about 30 mini muffins, or a dozen full size. Evenly divide streusel topping over batter, about a generous pinch per mini muffin. Bake until edges are golden and a toothpick inserted in the center comes out with just a few crumbs, about 10 minutes.
- Cool completely before removing. Store in an airtight container at room temperature for up to one week.