Soft, fluffy, and moist muffins swirled with cinnamon sugar and drizzled with icing. These muffins are both gluten-free and vegan.
Preheat the oven to 350 degrees. Line a muffin tin with 9 muffin liners. In a small bowl, whisk together flax seed meal and water. Set aside for 5 minutes. Whisk together milk and apple cider vinegar and let sit for 5 minutes.
In a large mixing bowl, combine flax egg, milk mixture, coconut oil, vanilla, and coconut sugar. Whisk until smooth. Add flours, baking powder and soda, and salt. Stir with a spatula or wooden spoon until a thick, but pourable batter forms. Combine coconut sugar and cinnamon in a small bowl.
Add 2 tbsp of batter to the bottom of each muffin liner. Sprinkle over 1 tsp of cinnamon sugar mixture followed by another 1 ½ tbsp of batter or until liners are almost full.
Bake for 28-30 minutes. until toothpick inserted comes out clean. Let cool for 10 min. before transferring to a cooling rack. For best results, let cool completely before serving.
Once cooked, drizzled with a simple icing (1 cup powdered sugar + 2-3 tbsp non-dairy milk)