Description
These Grain-Free Vegan Cinnamon Streusel Muffins make the perfect simple breakfast and use a combination of almond, cassava, and coconut flour for that light and airy muffin texture with a crumbly cinnamon streusel topping keeping them grain-free & gluten-free and also vegan!
Ingredients
Units
Scale
Muffins
- 4 flax eggs (4 tablespoons flaxseed meal + 2/3 cup water)
- 1 + 1/4 cup plant milk (almond milk)
- 1 teaspoon apple cider vinegar
- 1 cup Bob’s Red Mill Cassava Flour
- 1/2 cup Bob’s Red Mill Coconut Flour
- 1/2 cup Bob’s Red Mill Blanched Almond Flour
- 2 teaspoons Bob’s Red Mill Baking Powder
- 1/2 teaspoon Bob’s Red Mill Baking Soda
- 2 tablespoons cinnamon
- 1/2 cup plant/vegan butter, softened
- 1/2 cup Bob’s Red Mill Coconut Sugar
- 1 teaspoon pure vanilla extract
Cinnamon Streusel Topping
- 1/2 teaspoon cinnamon
- 1/4 cup Bob’s Red Mill Coconut Sugar
- 1 tablespoon plant/vegan butter
- 2 tablespoons Bob’s Red Mill Blanched Almond Flour
- 3–4 tablespoons Bob’s Red Mill Coconut Flour
Icing
- 3/4 cup organic powdered sugar
- 3 teaspoons plant milk
Instructions
- Preheat the oven to 350 degrees F. In a small bowl combine the flaxseed meal and water in a small bowl and set it aside to form the “eggs”. In another bowl combine the plant milk with apple cider vinegar and set aside to create a “buttermilk”.
- In a large bowl combine the cassava flour, coconut flour, almond flour, baking powder, baking soda, and cinnamon.
- In a separate large bowl, beat together the butter and coconut sugar until creamy and then add the vanilla, flax eggs, and milk mixture.
- Using a spatula or spoon, combine the flour mixture with the wet mixture and stir just enough to form a batter, do not overmix.
- Spoon the batter into a greased muffin pan up to the top and then using a large ice cream scoop (or alternatively a spoon), scoop the remaining batter on the tops of each muffin and use your fingers to form the traditional muffin top shape.
- Combine the cinnamon streusel topping ingredients together in a bowl to create a crumble-like texture. Sprinkle the mixture generously over top of each muffin.
- Bake the muffins for 25-27 minutes and let the muffins cool completely before icing.
- To make the icing, whisk together the powdered sugar and plant milk to form a thick paste and then pour over the muffins, making more if needed.
Notes
**This is a sponsored post created for Bob’s Red Mill
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American