Allergy Awesomeness

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

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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!

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:

CINNA-SWIRL FILLING:

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

GLAZE:

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

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!

Reader Interactions

Comments

  1. 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!

    Reply

  2. 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.

    Reply

  3. 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

    Reply

    • 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.

      Reply

  4. 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.

    Reply

    • 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 🙂

      Reply

  6. 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?

    Reply

    • 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.

      Reply

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