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Justine Doiron

just real good food

Baking + Sweet, Dairy Free, Gluten Free, Muffins, Recipes, Special Diets, Vegan, Vegetarian · April 24, 2021

Cinnamon Roll Muffins | Vegan & Gluten Free

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As soon as I put these Cinnamon Roll Muffins in the oven, I knew they would be a game changer. They are vegan, gluten free, and the ingredients are truly bananas (no pun intended, I promise!) All you need for this recipe is a few ingredients and a blender. The batter itself is just oats, cashews, dates, almond milk and banana. Whip up a healthy cinnamon streusel and you’re done! These muffins are perfect for a quick breakfast, meal prep snacks or a fast muffin on-the-go.

This recipe is filled with great ingredients and is truly crave-worthy. The cinnamon streusel is mixed in with the batter, and it melts in the oven as the muffins bake. Creating an ooey-gooey pull apart bit in every muffin. It’s like every single breakfast muffin is the middle of a cinnamon roll (AKA, the BEST part).

I’ll give you all the details of these muffins, as well as tips and tricks on substitutions, hacks and time-saving in the blog post below. But if you have any questions please feel free to drop them in the comments! I’m always happy to help.

Cinnamon Roll Muffins
Table of contents
  • Ingredients you will need for this recipe
  • how to make these cinnamon roll muffins with a blender
  • how to make these cinnamon roll muffins without a blender
    • The four ingredient changes you will need to make
    • How to follow the recipe without a blender
  • Tips, tricks and substitutions
Cinnamon Roll Muffin with Cinnamon Streusel
Ingredients you will need for this recipe

The craziest part about this cinnamon roll muffin recipe is the simplicity of the ingredients. You only need a few, and if you’re like me, these are ingredients you probably have lying around.

For this particular recipe you will need:

  • 130 grams raw cashews – this is about 1 cup, and if you are using a blender, you don’t even need to soak these!
  • 50 grams pitted medjool dates – this is about 1/2 cup or 9 dates. I love these dates because of their rich, caramel-like flavor. They add a natural sweetness to any recipe and are truly delicious!
  • 2 ripe bananas or 220 grams of banana – bananas can GREATLY vary in size, so it’s always good to measure your bananas on a scale if you have one!
  • 60 grams rolled oats – about 2/3 cup. These will be blended into oat flour when you make the batter, and they are a crucial part of getting the muffins light and fluffy!
  • 1/2 cup almond milk – or any plant-based milk will work here! I love cashew milk, hemp milk, oat milk or soy milk. Really whatever you have on hand!
  • 1 tbsp baking powder – this is a lot of leavener, but it’s necessary for a recipe like this that uses a large amount of ingredients that will need the lift!
  • 1/8 tsp salt – you’ve heard me wax poetic about salt in sweet recipes for a while, you just gotta have it!

And for the cinnamon streusel you will need:

  • 2 tbsp flaxmeal – make sure this is ground flaxmeal, and not flax seeds! If you only have flaxseeds on hand, you can either blend them up or crush them with a mortar and pestle.
  • 2 tbsp brown sugar – as opposed to white sugar, this gives a richer, more distinct flavor that will play off the cinnamon. It will help make you feel like you are eating cinnamon rolls in a muffin pan!
  • 2 tbsp avocado oil – this can also be coconut oil or olive oil, it just depends on what you have on hand and what you feel comfortable cooking with!
  • 1 tsp cinnamon – Since this is a cinnamon roll recipe, you gotta have the cinnamon included!
Vegan and gluten free muffin recipe
how to make these cinnamon roll muffins with a blender

For this cinnamon roll muffin recipe, it is NOT necessary that you have a blender. However it does make the job a lot easier! I did this recipe on TikTok in partnership with Nutribullet, and they hooked your girl UP. You can find the blender I used here.

I love this blender because it is so powerful that you don’t need to soak your cashew or dates before blending. The purée function on the blender takes care of everything!

Here’s how to use your blender to make this batter:

  • Preheat your oven to 350F.
  • In a large, high powered blender, add the cashews, dates, bananas, oats, almond milk, baking powder and salt. Blend until a smooth batter forms.
  • ***If your blender is not as high powered as the one I linked above, it helps to soak your dates and cashews in a bowl of water for at least 1 hour before blending. When you are ready to use them, strain out the excess water and add them to your blender.
  • In a small bowl, mix together the flax meal, cinnamon, brown sugar, and avocado oil until you get a smooth paste. Set that aside.
  • In a muffin-lined tin, pour the batter about 2/3 of the way up the muffin cups. Add a scoop of the cinnamon swirl mix to the top of each muffin.
  • Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.
  • Use a toothpick to swirl the top of each muffin in a circular motion so that the cinnamon mixture looks like a swirl on top.
  • Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.
  • Serve warm!

You can also do this with a food processor, but I just find a blender lends to a more creamy, smooth consistency. You want it to look like a smoothie!

Easy cinnamon roll breakfast muffin recipe with a homemade cinnamon streusel
how to make these cinnamon roll muffins without a blender

Now if you don’t have a blender, don’t sweat it! With just a few simple swaps we can make this batter happen in no time.

The four ingredient changes you will need to make
  • Switch the cashews out for cashew butter. You’ll want to use 130g of the butter, about 1/2 cup and 1 tbsp.
  • Use oat flour instead of rolled oats! You can either find it at a grocery store or use a food processor to make it yourself.
  • Mash the bananas until nice and smooth!
  • Soak your dates in hot water for 1 hour, then drain them and mash them into a paste with a fork or whisk.
How to follow the recipe without a blender

Now that the ingredient swaps are taken care of, here is what you will need to do:

  • Preheat the oven to 350F.
  • Add the cashew butter, mashed bananas, mashed dates and almond milk to a bowl. Whisk until smooth and there are no clumps from the bananas or the dates.
  • In another bowl, whisk together the oat flour, baking powder and salt.
  • Gradually add the dry ingredients to the wet and continue to whisk until a batter forms.
  • In a small bowl, mix together the flax meal, cinnamon, brown sugar, and avocado oil until you get a smooth paste. Set that aside.
  • In a muffin-lined tin, pour the batter about 2/3 of the way up the muffin cups. Add a scoop of the cinnamon swirl mix to the top of each muffin.
  • Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.
  • Use a toothpick to swirl the top of each muffin in a circular motion so that the cinnamon mixture looks like a swirl on top.
  • Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.
How to make vegan and gluten free cinnamon roll muffins
Tips, tricks and substitutions

Hate banana? Have a nut allergy? Don’t worry, I got you! This recipe is a little bit finicky, but here are some substitutions and tips for you.

  • If you are allergic to cashews – you can use any other nut OR you can opt for tahini and use the non-blender method! Be warned, tahini is slightly more bitter, but will still give you that nutty, rich taste.
  • Not a fan of banana? Mashed sweet potato is a great substitute. Try to avoid using any other alternate (like pumpkin) because it might be too watery with the dough.
  • No flax meal for the top? You can also opt for oat flour here! You just want something to give your streusel a little texture and a little lift.
  • No plant based milk? Regular milk should work just fine!
Cinnamon Roll Muffins in a muffin pan
Do I have to make these muffins in a muffin pan?

This batter does not have a lot of structure since it is flourless, so I recommend using both a muffin tin and muffin liners when you make these cinnamon roll breakfast muffins! The only exception would be if you would like to use a mini muffin tin. That should be a great option for this recipe!

Can I prepare this batter ahead of time?

Yes! But I’d recommend using it within 12-24 hours. Oats tend to thicken when they are combined with moisture, and the rest of the ingredients in the batter will spoil relatively quickly due to their freshness. If you make it ahead, store in an airtight container in the fridge. And don’t be alarmed if the batter thickens up! Don’t try to thin it out, just scoop it into the muffin tins as usual.

How to store this cinnamon roll muffin recipe

Storing this recipe after you bake it is easy, just slightly different than when you store a normal baked good! And it’s important to remember that since this recipe is just bananas, cashews, dates, oats and almond milk, they should be stored in the fridge! I recommend putting the muffins in either a Ziploc bag (or a reusable Ziploc bag) or Pyrex or Tupperware and storing them in the fridge. They should last about 4-5 days (if you can resist them that long!)

How to store these muffins in a muffin pan

You can easily do the above, but just with a muffin tin! I take a layer of cling wrap or foil and wrap it tightly over my muffin tin, then pop in for a muffin whenever I feel like I need one! This should also last in the fridge for 4-5 days.

Can I freeze and reheat these cinnamon muffins?

Yes! If you freeze these muffins in an airtight container, they can last for up to 5 months. The trick is when you thaw them. Use your microwave’s lowest setting and heat it at 30 second intervals or until it is slightly warmed through. If you don’t have a microwave, I recommend setting a muffin in the fridge 12 hours before you plan to eat it, and then heating it in the oven at 175F for 10 minutes!

And that’s about everything! If you loved making this recipe, please tag me on Instagram or Pinterest so I can see what you made! I love seeing everything over there. And if you have any questions please pop into my comment section! I’m always happy to help. Now happy baking!

Cinnamon Roll Muffins | Vegan & Gluten free

Cinnamon Roll Muffins | Vegan & Gluten Free

5 from 1 vote
These soft, moist, cakey muffins are just a few simple ingredients and come together in minutes. Plus the best part? All you need is a blender to do all the mixing for you. You'll have these vegan and gluten free breakfast muffins ready in minutes!
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:20 minutes mins
Course: Breakfast, Snack
Keyword: banana, breakfast, cinnamon, cinnamon roll, dairy free, gluten free, muffins, vegan
Servings: 6 muffins

Equipment

  • blender

Ingredients

  • 130 grams raw cashews 1 cup
  • 50 grams pitted medjool dates 1/2 cup
  • 2 ripe bananas 220 grams
  • 60 grams rolled oats
  • 1/2 cup almond milk
  • 1 tbsp baking powder
  • 1/8 tsp salt

For the cinnamon swirl:

  • 2 tbsp flaxmeal
  • 2 tbsp brown sugar
  • 2 tbsp avocado oil
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350F.
  • In a large blender or food processor, add the cashews, dates, bananas, oats, almond milk, baking powder and salt. Blend until a smooth batter forms.
  • In a small bowl, mix together the flax meal, cinnamon, brown sugar, and avocado oil until you get a smooth paste. Set that aside.
  • In a muffin-lined tin, pour the batter about 2/3 of the way up the muffin cups. Add a scoop of the cinnamon swirl mix to the top of each muffin.
  • Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.
  • Use a toothpick to swirl the top of each muffin in a circular motion so that the cinnamon mixture looks like a swirl on top.
  • Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.
  • Serve warm!

Posted In: Baking + Sweet, Dairy Free, Gluten Free, Muffins, Recipes, Special Diets, Vegan, Vegetarian

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Comments

  1. Christine E says

    April 27, 2021 at 2:12 pm

    These look delightful! Best part is I have all the ingredients on hand! Thanks Justine!

    • Justine says

      April 27, 2021 at 2:59 pm

      so excited for you to try them!!

  2. Ally says

    April 30, 2021 at 12:38 am

    How do you think this would work with walnuts instead of cashews?

    • Justine says

      April 30, 2021 at 1:27 am

      It should work just fine, but the texture might be slightly more dense!

  3. Shruttz says

    May 1, 2021 at 1:27 pm

    OMG! I tried these today, and man was I impressed. I had only one banana left, so I added an egg, and only half a tablespoon of baking powder. They ride really well, and they’re oh so delicious!

    I can’t wait try more of you stuff!

    • Justine says

      May 2, 2021 at 10:25 am

      I’m so so glad you liked them!

  4. Winter Anis says

    May 20, 2021 at 6:25 am

    5 stars
    This is the fifth of your recipes I’ve made and my favorite (not that the rest aren’t good, this is just the best)! It even got two thumbs up from my children. I will be passing it along to my sister, who has celiac disease. Thanks for all your hard work.

    • Justine says

      May 20, 2021 at 10:22 am

      I am so glad you liked it!! Makes me so happy you have no idea.

Trackbacks

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