Go Back
+ servings
cinnamon roll muffins

Cinnamon Roll Muffins

Soft, fluffy, and moist muffins swirled with cinnamon sugar and drizzled with icing. These muffins are both gluten-free and vegan.

Course Dessert
Keyword cinnamon roll muffins, gluten-free, vegan
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 9 muffins
Author Taavi Moore


  • 2 tbsp flax seed meal
  • 4 tbsp water
  • ¾ cup non-dairy milk
  • 2 tsp apple cider vinegar
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • ¾ cup coconut sugar
  • 1 ¼ cup almond flour
  • 1 cup oat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Cinnamon Sugar Swirl

  • ¼ cup coconut sugar
  • 2 tsp ground cinnamon


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Once cooked, drizzled with a simple icing (1 cup powdered sugar + 2-3 tbsp non-dairy milk)