Vegan Cinnamon Swirl Muffins (Printable Version)

Moist, cinnamon-swirled vegan muffins made with almond flour and cozy spices. #veganbaking #cinnamonmuffins #plantbased

# Ingredients:

→ Main Ingredients

01 - 1/4 cup cane sugar
02 - 2 teaspoons ground cinnamon
03 - 2 tablespoons flaxseed meal
04 - 1 cup filtered water
05 - 1/3 cup organic cane sugar or coconut sugar
06 - 1/4 cup melted vegan butter
07 - 1 1/2 teaspoons vanilla extract
08 - 2 cups almond flour
09 - 3/4 cup potato starch
10 - 1/3 cup brown rice flour
11 - 2 1/2 teaspoons baking powder
12 - 1/2 teaspoon sea salt

# Steps:

01 - Set oven to 375°F. Line a muffin tin with paper baking cups.
02 - Combine 1/4 cup cane sugar and 2 teaspoons cinnamon in a small bowl.
03 - Whisk together flaxseed meal, filtered water, 1/3 cup sugar, melted vegan butter, and vanilla extract until well mixed.
04 - In a separate bowl, combine almond flour, potato starch, brown rice flour, baking powder, and sea salt.
05 - Pour wet ingredients into dry mixture and fold just until combined.
06 - Spoon batter into prepared muffin cups, layer with cinnamon sugar mixture, and repeat to create swirl effect.
07 - Bake for 28–33 minutes or until a toothpick inserted in the center comes out clean.
08 - Transfer muffins to a wire rack. Allow to cool fully before serving for best texture.

# Notes:

01 - Unbleached, brown paper liners can prevent sticking.
02 - Coconut sugar enhances flavor depth.
03 - Potato starch imparts a light, fluffy crumb.
04 - Muffins yield superior texture after cooling completely.

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