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GLUTEN-FREE VEGAN CINNAMON SUGAR TOPPED MUFFINS

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Cook: 25 - 30 minutes | Servings: 8

GLUTEN-FREE VEGAN CINNAMON SUGAR TOPPED MUFFINS

  • 4 cups vegan gluten-free Bisquick
  • ⅔ cup sugar
  • 1⅓ cup coconut milk
  • 1 Flax egg (see Note)
  • 1 overripe mashed banana
  • 4 tablespoons virgin olive oil
Preheat oven to 400°F and paint cupcake or bread pan with Gluten Free Vegan Cake Pan Release Mixture
Mix the vegan gluten-free Bisquick, sugar, milk, flax-egg, and oil until combined.
Divide mixture into an 8-well extra large cupcake tray.
Bake for ±25 – 30 minutes until golden brown or a skewer inserted in the center comes out clean.
  • Cinnamon Sugar Topping:
  • ¼ cup brown sugar in the raw
  • ½ teaspoon cinnamon powder
  • ¼ cup melted vegan butter, I use Earth Balance Natural
Combine sugar and cinnamon in a small bowl.
After muffins have cooled off, dip the top in melted butter, then dunk in the cinnamon-sugar mixture to coat the tops.
Let it cool down properly, and munch into a very flavorsome, light, and a wonderful muffin.
You can also bake it in a bread pan or regular muffin pan, although I prefer to use the large cupcake pan as it’s a good size serving.

Note:
To make a flax egg, mix 1 teaspoon ground flaxseed meal with 3 teaspoons of water.
Mix together, and let sit in your fridge for ±15 minutes to set and thicken up.

Photo and recipe: Esme Slabs

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