Vegan cinnamon crumb muffins are sweet and spiced, and topped with a chewy oat cinnamon crumb. Made with just a few healthy ingredients, they’re a great snack or breakfast treat! Gluten free and naturally sweet.
Oh, muffins. So versatile and so many flavor options, but so often overlooked, right?! Unfairly overshadowed by wild, decadent doughnuts or other sweet breakfast-y treats.
Well, today it’s the muffin’s time to shine! These vegan cinnamon crumb muffins have it all. A firm outside, soft inside, and a pile of sweet cinnamon crumb on top.
I’m definitely guilty of kind of “forgetting” about muffins. But I’m always happy when I bake some, because they’re super simple and SO versatile. Grab one on your way out the door for a quick breakfast, devour one when you get home from work and just can’t wait until dinner, or enjoy one in the evening for a fun little dessert treat.
You do you with your muffins, okay?!
Ingredients for vegan cinnamon crumb muffins
- Rolled oats: you’ll blend the oats to flour consistency, which will hold the muffins together. Because it’s the only grain in the recipe, the oat flour will give the muffins a dense texture – they’re not light like cupcakes, but hearty and satisfying. Some whole oats will go in the crumb topping, too.
- Cinnamon: the warm spice adds so much flavor to the muffins and the crumb topping.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and thicken the muffin batter.
- Medjool dates: dates give the muffin batter and crumb topping their natural sweetness, totally from fruit. You’ll make date paste by simply blending the pitted dates with hot water.
- Nondairy milk: milk brings the muffin batter together. I always use unsweetened almond milk, but any nondairy milk should work.
Tips for making vegan cinnamon crumb muffins
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3 cups of whole, rolled oats, then put those 3 cups into your blender to make flour.
- Use a silicone cups or parchment-lined pan. Make sure to use a nonstick or parchment-lined pan so that the muffins don’t stick after baking. I love using silicone baking cups for super easy removal.
- Let them cool completely. Let the muffins cool for at least 30 minutes before carefully removing, then let it sit and cool completely. The muffins are pretty soft and delicate when they’re done baking, but will firm up a lot as they cool.
- Add some fun toppings. They’re great on their own with warm cup of coffee or tea, but even better fancied up with some toppings. Drizzle on some nut butter and granola, or add your muffin onto a vegan yogurt bowl with some fruit.
These vegan cinnamon crumb muffins are soft, sweet, and piled high with piled high with that sweet cinnamon crumb. What else is there to say?!
Xo,
Sara
Vegan Cinnamon Crumb Muffins
Ingredients
Muffins
- 3 cups rolled oats, blended into flour
- 2 tbsp cinnamon
- 2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes
- 1 cup 15 medjool dates blended with 1 cup hot water – put 3/4 cup into the muffin batter and set aside 1/4 cup for the crumb topping
- 1/2 cup nondairy milk – I used unsweetened almond milk
Cinnamon crumb topping
- 3/4 cup rolled oats
- 1/4 cup date paste – that you already blended and set aside
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oat flour and cinnamon.
- Add the flax eggs and date paste, and stir to combine.
- Add the nondairy milk and stir into a thick batter.
- To make the crumb topping, mix the oats, date paste, and cinnamon.
- Portion 1/4 c of the muffin batter into a nonstick or lined muffin tin, and top each with about 1 tbsp of the crumb topping.
- Bake the muffins for 15 minutes.
- Let the muffins cool for at least 30 minutes before carefully removing, then let it sit and cool completely. The muffins are pretty soft and delicate when they’re done baking, but will firm up a lot as they cool.
- Store leftovers in the refrigerator.
