Allergy Awesomeness
Home » Breakfast Recipes » Cinna-Swirl Muffins (Gluten-free & Vegan!)

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

by Megan Lavin » 61 Comments

Jump to Recipe

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

This post contains affiliate links.

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

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

Related Recipes:

Chocolate Pancakes (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan) copyright by Allergy AwesomenessGluten Free Vegan Chocolate Pancakes Vegan Chocolate Chip Zucchini MuffinsAllergy-friendly Chocolate Chip Zucchini Muffins (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free) how to make oven breakfast potatoesDairy & Gluten-free Breakfast Bacon Potatoes dairy-free-pumpkin-quinoa-breakfast-porridgeInstant Pot Pumpkin Quinoa Porridge vegan-gluten-free-peach-muffin-recipeGluten-free Vegan Peach Muffins (Top 8 free too!) 10-vegan-gluten-free-muffin-recipes10+ Vegan Gluten Free Muffins

Reader Interactions

Comments

    • Megan Lavin

      Hi Sandra, my recipes are already have so many substitutions (gluten, dairy and egg) that it can get tricky throwing in more substitutions. I’ve never had to go fat free, so I really can’t say as this isn’t my area of expertise. If you try it, please report back!

      Reply

      • Mumsie H

        Hello Sandra, I was going to make these for a friend who’s gf, df and ef. But do they freeze and reheat gently successfully? ????

        Reply

        • Megan Lavin

          Hopefully Sandra will get back to you, but in the mean time, freezing and reheating is doable, but never my favorite way to enjoy gluten-free foods, mine or store bought. Because there’s so much rice flour, I find they tend to get a little gummy when thawing. But it’s doable if you don’t mind the texture not being as good as fresh.

          Reply

          • Mumsie H

            Yes ok. I might do the glaze separately, so she can warm them and add at the time of serving. Thank you.

  3. Amy

    Ok, I made these and they were delicious!! My only issue I had was that the batter was very doughy, and hard to work with. What could I have done wrong? Don’t get me wrong, they still turned out delicious, they just did not look pretty. Any suggestions would be great! Thank you, I LOVE all of your recipes!

    Reply

  4. Jewels

    Your Cinna-Swirl muffins use Vanilla Rice Milk. I only found Rice Milk. Should I just add vanilla or are there additional sweeteners added to Vanilla Rice Milk?

    Reply

  5. Frances

    I am getting ready to run to the store for the flour ingredients and was wondering if the batter for these can be used universally for say and blueberry muffin??

    Reply

    • Megan Lavin

      Hey Frances, thanks for stopping by and good luck on your shopping trip. I’m not a blueberry muffin kind of gal, so I’ve never tried it with fruit in it. I do have lots of allergy friendly muffin recipes, but they all differ slightly in recipe. But, you will use the same flour in all of them, in case that’s helpful. If you try it with blueberries, please report back!

      Reply

  6. Michaela

    My daughter is allergic to apples, can apple cider vinegar be replaced with another type of vinegar? Any suggestions? Thanks

    Reply

  7. Julie

    Hi, this recipe looks delicious! For health purposes, my son is currently GF/DF/EF as well as nut-free, grain-free and nightshade free. Anyway I can sub cassava flour in this recipe? Thank you.

    Reply

    • Megan Lavin

      Hi Julie. I feel for you having to limit so many things. But, if you’re new to gluten free baking, one thing is for sure. You cannot sub out an all purpose gluten free flour blend with a single flour. It will never work. If you’re looking for a nut flour or cassava flour recipe, you’ll need to find one that is specifically formulated for that flour because they all have different properties. Best of luck to you.

      Reply

  8. 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!!

    Reply

        • Megan Lavin

          Hi Sara. That’s difficult to say, as I’ve never made them mini. My best guess is to start with half the time, and keep a close eye. Follow your nose and check them often when they start to smell done. Remove them once you can touch them and the tops spring back.

          Reply

  9. 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!

    Reply

  10. 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

    • 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.

      Reply

  11. 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

  12. 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

  13. 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

  15. 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

    • [email protected]

      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

Leave a Reply

Your email address will not be published. Required fields are marked *

Featured in:
logo1 logo2 logo3 logo4
Skip to Recipe