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!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product used in this recipe was sent to me as a gift, thank you so much Bob’s!
I have been experimenting more and more with grain-free baking as I have been having some issues with grains causing some inflammation in my body- as if I need to cut more food out of my diet, BUT since I had my muffin breakthrough with my Grain-Free Lemon Poppy Seed Muffins I honestly do not miss the grain-filled flours at all! I am so grateful for alternative flours, such as almond, cassava, and coconut flour- all of which can be purchased through Bob’s Red Mill!
When I was developing recipes for my new dessert book coming out in December 2021, I figured out the perfect combination of grain-free flours to produce the most light and airy baked goods, and I’m transferring that over to this Grain-Free Vegan Cinnamon Streusel muffin recipe.
The grain-free flour mixture includes a combination of Bob’s Red Mill cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal (also from Bob’s Red Mill) and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes.
You’ll also create a vegan buttermilk by adding a teaspoon of apple cider vinegar to plant milk, like almond or oat milk, and allowing it to “curdle”- which also helps these muffins to retain their light texture.
There is a trick to this grain-free vegan muffin recipe to create the infamous muffin top we all love so much. If you’re accustomed to gluten-free, vegan baking you’ll know that baked goods definitely don’t rise nearly as much as traditional bakery. So, pay close attention 😉
You’ll take the batter and fill it to the top of each greased muffin cup, then using a large ice cream scoop you’ll scoop the rest of the batter on the tops and gently form into the muffin top shape. They will spread and rise just slightly, but overall, the shape will remain while baking. And of course, you can’t forget the best part, the cinnamon streusel topping! You guys really love my muffin recipes, so I thought a cinnamon-flavored muffin deserved a home on the Healthy Little Vittles blog (plus cinnamon is by far my favorite spice!).
You’ll combine powdered sugar with plant milk for the perfect glaze to complete these muffins. They are so simple to make, and it’s a one-stop shop for all of the grain-free flours you need to make these, so be sure to head over to Bob’s Red Mill to stock up.
I hope you love these Grain-Free Vegan Cinnamon Streusel Muffins and are as proud of them as I am. If you try them please leave a comment and rating below! Don’t forget to tag me on Instagram or Facebook when you make them!
- 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
- 3/4 cup organic powdered sugar
- 3 teaspoons plant milk
- 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.
**This is a sponsored post created for Bob's Red Mill