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!
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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!
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!
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
Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)
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: 1Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 182mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 2g
Adapted from: Sarah Bakes G Free
Theresa M Gerten
I made your pancake recipe for my daughter with EOE and they were so delicious I ate some too!! This recipe doesn’t show an egg substitute. Is that an error or is egg substitute not necessary? Thanks!!
Megan Lavin
Hi Theresa. I have four pancake recipes, which one are you referring to? Glad you liked them either way!
Pamela
Hallelujah! A receipe from heaven! This was amazing. I am so used to eating cardboard variations that substitute for bread products with my multiple food sensitivities. This was such a treat. I followed your directions leaving out the glaze and didn’t even use all the cinnamon sugar. My family says it’s A+. I will definitely check out your other recipies.
Many Thanks!
Megan Lavin
That means a lot. Thanks so much Pamela! 🙂
Paula
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!
Megan Lavin
Yes, usually any dairy alternative milk is able to be swapped out in my recipes. Enjoy! 🙂
Peggy
I am new to the allergy game. Still on food elimination to find out what I’m allergic to. I have to say these are the best thing I have made so far. They are awesome. I skipped the glaze as they were already sweet enough for me. Thank you, I am sure I will try more of your recipes.
Megan Lavin
Thanks so much! I’m so glad you enjoyed them and that they were able to work for your elimination diet.
Tierney
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.
Megan Lavin
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.
Jonna Manley
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
Megan Lavin
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.
Jill Eberle
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.
allergyawesomeness@gmail.com
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 🙂
Noel
Wow! Amazing, my daughter loves them. Thank you for publishing so many great ideas. You’re an inspiration!
allergyawesomeness@gmail.com
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 🙂
Amy
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?
allergyawesomeness@gmail.com
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.
Rebecca @ Strength and Sunshine
All I need to hear is cinnamon and I’m in!
allergyawesomeness@gmail.com
Right? Such a game-changing ingredient!
Kelly // The Pretty Bee: Allergy Friendly Eats
Whoa, that glaze looks amazing! These would not last long at our house!
allergyawesomeness@gmail.com
They lasted less than 24 hours at my house too! I understand 🙂
Elizabeth DiBurro
Megan, I just have to try these!! My son would love them! He’s never had a cinnamon muffin before!!
allergyawesomeness@gmail.com
I hope he likes it! Enjoy 🙂
Erica D.
These are my favorite kinds of muffins/breads! I seem to not get enough cinnamon. I could eat it for every meal! ESPECIALLY dessert!
allergyawesomeness@gmail.com
Yes, it definitely makes for a great dessert. Thanks!
Melissa @ Treats With a Twist
OMG I can practically smell the warm cinnamon now!
allergyawesomeness@gmail.com
Thanks! Yes, it’s better than a candle.
Raia
Mmmm! That swirl! What a delicious excuse to make a muffin. 🙂
allergyawesomeness@gmail.com
Thanks. I’ll take any excuse to make a muffin!!