Cinnamon Sugar Crumb Muffins
Swirls of Cinnamon Sugar
Nothing ever beats the classic muffin. Especially, cinnamon sugar. These muffins are nut-free, dairy-free, and egg-free.
In this recipe I use oat flour. Oat flour is super easy to make at home. I typically make it in a big batch and store it in a mason jar. All you have to do is add your oats to a blender and blend until a fine flour is formed.
Making oat flour at home is so much cheaper than buying from the store. It’s also super quick and easy. You can use rolled oats or quick oats to make the flour.
Vegan butter: any vegan butter will work. I haven’t tried traditional butter, however, that should also work. You can also use oil.
Vegan yogurt: any nondairy yogurt will work. I haven’t tested dairy yogurt, however, that should also work.
Sugar: any granulated sugar will work. Make sure it is GRANULATED (white, brown, coconut, etc.) Liquid sweetener will not work, it will affect the texture of the muffins.
Water: you can use water or any nondairy milk.
You can leave out the glaze or use frosting instead. Without the glaze or frosting these muffins still taste super delicious.
Ingredients:
Vegan butter
Vegan yogurt
Sugar
Water
Baking powder
Oat flour
Cinnamon
Powdered sugar
Rolled oats
Recipe:
Makes 8-10 muffins
3 tablespoons melted vegan butter
1/3 cup vegan yogurt
1/3 cup sugar
¼ cup water
1 ½ teaspoons baking powder
1 cup oat flour
Crumb topping:
2 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons yogurt
6 tablespoons rolled oats
2 tablespoons oat flour
Glaze:
½ cup powdered sugar
2-4 tablespoons almond milk (add slowly until desired texture is reached)
Cinnamon sugar mixture:
3-4 tablespoons sugar
1 teaspoon cinnamon
Directions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a cupcake pan with liners or spray with cooking spray.
3. In a small bowl, melt your butter.
4. Transfer to a larger bowl and add the vegan yogurt, sugar, and water.
5. Stir well.
6. Add in the baking powder and oat flour.
7. Stir until a batter is formed.
8. Pour half the batter into the cupcake liners.
9. Add the cinnamon sugar mixture to each liner.
10. Add the rest of the batter on top.
11. Combine all the crumb topping ingredients together and add on top of the batter.
12. Bake for 25 minutes.
13. Once cooled, add the glaze. (Just combine the powdered sugar and almond milk, whisk well so there are no clumps.)
Store in an airtight container in the refrigerator. if you want these to last longer, store them in the freezer and allow to thaw before eating. They will last in the refrigerator for up to 5 days. I recommend microwaving them for 30 seconds before eating.
If you try this recipe, please let me know your thoughts. I’d love to hear. If you ever have any questions, you can send me a DM on Instagram, email me, or leave a comment on this blog post.
