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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