Vegan Cinnamon Muffins

Dense Tasty Cinnamon Muffins

Ingredients:

• 1/3 cup Warm Water

• 2 tbs Ground Flax meal

• 3/4 cup Whole Wheat Flour

• 3/4 cup Flour

• 1/2 cup Brown Sugar

• 2 tsp Baking Powder

• 1/4 tsp Baking Soda

• 2 tsp Ground Cinnamon

• 1/2 tsp Salt

• 3/4 cup Almond Milk (any dairy free milk will do I prefer almond or soy)

• 1/3 cup Melted Coconut Oil

• 1/2 tbs Vinegar *see notes*

Streusel Ingredients:

• 1/4 cup Rolled Oats

• 1 tbs Brown Sugar

• 1 tbs Softened Coconut Oil

• 1 tsp Cinnamon

*feel free to adjust the ratio of the streusel to your liking*

Oven at 375 F

Bake 15-20 minutes

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Directions:

1. Preheat the Oven to 375 Fahrenheit

2. Line your muffin tins or spray and coat with flour. This will help with removing the muffins from the tin - Set aside

3. In a very small bowl mix together warm water and ground flaxseed. Set aside and allow it thicken while you start mixing the other ingredients.

4. In a large bowl sift together both flours, brown sugar, baking powder, baking soda, cinnamon and salt.

5. Create a well in the dry ingredients. Then poor in the milk, melted coconut oil, vinegar, and the flax meal mix.

6. Mix all ingredients together until integrated into batter, it should be thick and gummy like.

7. Divide batter into muffin cups until just below the top of the tin. About 2/3 the way full

8. Mix together streusel ingredients and lightly press the streusel on the muffins. This way it will stick better to the muffin after fully baked.

9. Place muffins into the preheated oven and allow to bake for 15-20 minutes. Check the ovens by sticking a knife or tooth pick the middle, it should come out clean. If there are wet remnants of batter on the pick then bake until the pick comes out clean.

Oven at 375 F

Bake 15-20 minutes

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Notes:

You can use any type of flour really, I have found this mixture to my liking. Try replacing the oil with banana or peanut butter for a different flavor profile.

The streusel is optional, yet it is probably my favorite part of the muffin.

Store in airtight container for up to five days. Two weeks if refrigerated, though mine never last that long.

I love eating these for breakfast. I warm them up and spread vegan butter on it.