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Cinna-Swirl Muffins (Gluten-free & Vegan!)

April 18, 2016 by Megan Lavin 25 Comments

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Basically coffee cake, in a hand-held package.  Soft, moist muffins with a river of cinnamon and sugar running through the middle and topped with a sweet glaze. This is the way to do a gluten-free & vegan breakfast!
Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan) Recipe by Allergy Awesomeness

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If you haven’t picked up on it yet, I’ll tell you a not-so-secret.  I’m in love with muffins! Head on over to my Recipe Index and you’ll notice that there are probably more muffins than any other type of recipe.  It’s finger-food, it’s breakfast, it’s basically cake in covert form…what’s not to love?

I recently made this in a quick bread, from a genius of a baker, Sarah Bakes G Free.  However–one to always eat and be multi-tasking, it was not pretty.  Clumps of the sweet bread were falling everywhere.  It was then that I vowed it must be able to be transformed into my beloved muffin.

I love how unassuming they look in the pan.  They look like a yummy, but plain, vanilla muffin with icing.  Then, you pull it out and the ribbon of goodness exposes itself and that’s when self-control becomes really difficult!

Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan) Recipe by Allergy Awesomeness

I also made these because I knew we were flying out to Boston, and the kids would be having to be woken up early.  I knew they might not want breakfast until we were on the road, so I wanted something easy to pack for them that they’d gobble up.  I’ll be surprised if they make it to the gate!  I’ll have to pack an extra (or two) for my husband and I.

And before you worry about me giving them something covered in glaze for breakfast, I also packed dried apricots.  #moderationinallthings

Also, I really may never make cinnamon rolls again, since it has those classic flavors of cinnamon, sugar and a sweet glaze, but without the rising and tons of time.  This really hits the spot for coffee cake or cinnamon rolls…Win/Win!

Baking for only 12-15 minutes, these beauties are a cinch to make and even easier to eat!

Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan) Recipe by Allergy Awesomeness

Here are a few of our other favorite allergy-friendly muffin recipes:

All of my recipes are gluten-free vegan!

  • 20+ Allergy-friendly Muffins Recipes
  • Healthier Double Chocolate Muffins
  • Gluten Free Blender Oatmeal Banana Chocolate Chip Muffins
  • Vegan Banana Muffins
  • Vegan Double Chocolate Banana Muffins
  • Top 8 Free Chocolate Chip Zucchini Muffins
  • Gluten Free Spiced Pumpkin Muffins with Cinnamon Glaze
  • Gluten Free Vegan Chocolate Chip Muffins
  • Gluten Free Cinnamon Applesauce Muffins
Continue to Content
vegan-gluten-free-cinnamon-swirl-muffin-recipe

Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)

Yield: 10-12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

Basically coffee cake, in a hand-held package. Soft, moist muffins with a river of cinnamon and sugar running through the middle and topped with a sweet glaze. This is the way to do a gluten-free & vegan breakfast!

Ingredients

MUFFIN:

  • 2 cups gluten free flour blend
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum (omit of your flour blend includes this)
  • 1/2 teaspoon sea salt
  • 1 cup, plus 2 Tablespoons Vanilla Rice Milk
  • 1 Tablespoon apple cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract

CINNA-SWIRL FILLING:

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

GLAZE:

  • 1 cup powdered sugar
  • 1-2 tablespoons Vanilla Rice Milk

Instructions

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray.

In a stand mixer, add all of the dry ingredients and stir with a paddle attachment to blend well. With the mixer on low, slowly add all of the liquid ingredients to the dry ingredients until well incorporated, scraping the sides of the bowl as necessary.

Scoop 1/3 of batter in the greased muffin tins. Sprinkle 1 teaspoon of cinnamon-sugar mixture over batter.

Scoop in another 1/3 of batter and spread evenly. Muffins should not be all the way to the top.

Top with another scoop of the batter, to completely cover the filling. Try to not fill the muffin tins all of the way.

Bake muffins 12-15 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Let cool in pan 10 minutes. Invert onto cooling to cool completely.

Make the glaze by mixing together powdered sugar and rice milk. Stir until smooth. Drizzle over the cooled muffins.

Allow glaze to set. Serve. If you don't eat it all in one setting, first--good for you. Secondly, keep out and cover with a towel. I've found if you cover it in an air tight container it becomes too moist.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 182mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 2g
© allergyawesomeness@gmail.com
Cuisine: American / Category: Breakfast

Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan) Recipe by Allergy Awesomeness

Adapted from: Sarah Bakes G Free

Vegan Gluten-free Cinna-Swirl Muffin. Breakfast recipe by AllergyAwesomeness.com

Filed Under: Breakfast, Dairy Free, Egg Free, Gluten Free, Snacks, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, EOE Recipe, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Roasted Garlic Balsamic Asparagus (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)
Next Post: Slow Cooker Salsa Chicken Salads (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free) »

Reader Interactions

Comments

  1. Paula

    October 12, 2020 at 1:41 PM

    Hi! I saw you reply to someone about not swapping flour, but what about milk? Do you think I could use coconut milk instead of rice milk? Thanks!

    Reply
    • Megan Lavin

      October 12, 2020 at 3:25 PM

      Yes, usually any dairy alternative milk is able to be swapped out in my recipes. Enjoy! 🙂

      Reply
  2. Tierney

    September 18, 2020 at 3:19 PM

    This is my second time baking these in 2 weeks and I knew I should have made a double batch! These are soooo darn good! Soft and fluffy and just the perfect amount of cinnamon-y goodness! In my house we have peanut/tree nut allergies and the first time I made these they were a friend who is GF/DF/Egg free and today I made them for a different friend who is GF/DF. I love knowing I can come to this site and find tasty treats that fit with so many different allergies/dietary restrictions.

    Reply
    • Megan Lavin

      September 18, 2020 at 10:10 PM

      Yay! I’m so happy to hear that. I love knowing my recipes are go-to’s for feeding a variety of diets. Enjoy! And, nothing wrong with triple batching, haha.

      Reply
  3. Jonna Manley

    June 9, 2020 at 11:08 AM

    If my mom is allergic to rice and wheat, can I substitute with almond flour instead of the guten free, and almond milk for rice milk? I am trying to make her a birthday cake

    Reply
    • Megan Lavin

      June 9, 2020 at 5:08 PM

      Jonna, I would not recommend that, unfortunately. I wish swapping flours was that easy. But gluten free flours vary WIDELY on texture and how much they absorb. You can’t take a recipe for one type of flour and swap it out. You’ll need to find a recipe that is specific for almond flour for it to turn out alright. Best of luck.

      Reply
  4. Jill Eberle

    November 10, 2019 at 12:07 PM

    Hands down AWESOME. I finally jumped all in and made your Gluten Free Flour Mixture and I can fully attest it makes all the difference in the world. All of the 1-1 GF blends were leaving everything I baked gummy. These muffins DELIVERED in a big way in our house this morning. They actually tasted normal, and that is the highest compliment I think one can give in the world of Top 8 allergen (plus some) world. Highly recommend. These would be great on any morning, as well as Christmas morning, when you can’t have those traditional cinnamon rolls.

    Reply
    • allergyawesomeness@gmail.com

      November 11, 2019 at 3:35 PM

      Wow, thanks Jill! That is a huge compliment. I really appreciate you attesting that it is worth it to make this blend. Enjoy an extra muffin for me and thanks for the nice feedback 🙂

      Reply
  5. Noel

    September 1, 2019 at 6:14 PM

    Wow! Amazing, my daughter loves them. Thank you for publishing so many great ideas. You’re an inspiration!

    Reply
    • allergyawesomeness@gmail.com

      September 4, 2019 at 12:18 PM

      That’s one of my husband’s favorites too. I’m so glad to hear you and your daughter enjoyed them. Thanks for taking the time to send me the feedback 🙂

      Reply
  6. Amy

    August 24, 2019 at 6:12 AM

    These were tasty. 2 bites into the muffin, my youngest declared that he was going to finish this one and get another. I took that as a good sign. Mine took just over 20 minutes to bake, but turned out great. I just used some of the extra cinnamon sugar mix on top to cut down on the mess factor (every little bit helps). Will definitely make these again. Thanks! Anyone know if these freeze well?

    Reply
    • allergyawesomeness@gmail.com

      August 24, 2019 at 10:09 AM

      So glad to hear that little man enjoyed the muffin! Unfortunately, I’ve never frozen them, because they never last more than a few hours at my hungry house. I would think that they would freeze fine. If you get the chance to try it, please report back 🙂 Happy baking.

      Reply
  7. Rebecca @ Strength and Sunshine

    April 19, 2016 at 9:00 AM

    All I need to hear is cinnamon and I’m in!

    Reply
    • allergyawesomeness@gmail.com

      April 19, 2016 at 4:18 PM

      Right? Such a game-changing ingredient!

      Reply
  8. Kelly // The Pretty Bee: Allergy Friendly Eats

    April 19, 2016 at 6:45 AM

    Whoa, that glaze looks amazing! These would not last long at our house!

    Reply
    • allergyawesomeness@gmail.com

      April 19, 2016 at 4:18 PM

      They lasted less than 24 hours at my house too! I understand 🙂

      Reply
  9. Elizabeth DiBurro

    April 19, 2016 at 5:39 AM

    Megan, I just have to try these!! My son would love them! He’s never had a cinnamon muffin before!!

    Reply
    • allergyawesomeness@gmail.com

      April 19, 2016 at 4:18 PM

      I hope he likes it! Enjoy 🙂

      Reply
  10. Erica D.

    April 18, 2016 at 7:04 PM

    These are my favorite kinds of muffins/breads! I seem to not get enough cinnamon. I could eat it for every meal! ESPECIALLY dessert!

    Reply
    • allergyawesomeness@gmail.com

      April 18, 2016 at 9:16 PM

      Yes, it definitely makes for a great dessert. Thanks!

      Reply
  11. Melissa @ Treats With a Twist

    April 18, 2016 at 6:26 PM

    OMG I can practically smell the warm cinnamon now!

    Reply
    • allergyawesomeness@gmail.com

      April 18, 2016 at 9:15 PM

      Thanks! Yes, it’s better than a candle.

      Reply
  12. Raia

    April 18, 2016 at 2:13 PM

    Mmmm! That swirl! What a delicious excuse to make a muffin. 🙂

    Reply
    • allergyawesomeness@gmail.com

      April 18, 2016 at 9:15 PM

      Thanks. I’ll take any excuse to make a muffin!!

      Reply

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Megan

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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