Vegan Cinnamon Muffins

I have been reading Jenna’s blog for years, which means that for a long time, I have been drooling over her recipes! But it’s possible that I have either a) never made any of them myself or b) I have but it’s been so long that I can’t remember.

Well, whichever situation it is, I finally remedied that!

Jenna has a lot of vegan recipes on Eat Live Run but I chose to recreate her originally non-veganĀ Cinnamon Toast Muffins because I knew they were something my husband and friends would enjoy and that I could easily make some substitutes for myself in order to make it vegan.

Vegan Cinnamon Muffins (adapted from Cinnamon Toast Muffins by Jenna @ Eat Live Run)

Ingredients:

1 and 1/2 cups organic whole wheat pastry flour

1/2 cup non-dairy milk (I used unsweetened vanilla Almond Breeze)

1/2 cup organic sugar

1/3 cup vegetable oil

1 Ener-G egg replacer “egg” (1.5 tsp powder + 2 tbsp warm water)

1 and 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

Dash of salt

Topping: 4 tablespoons vegan butter (I used Earth Balance), 1/2 cup organic sugar, 1 heaping tsp cinnamon

Instructions:

Preheat the oven to 350 degrees. Mix the dry ingredients in one big bowl and the wet ingredients in a second, smaller bowl. Combine the two together and mix until well combined (I always have trouble with flour sticking to the bottom of my bowl so I make sure to scrape the bottom really good as I mix). Bake in a greased muffin tin for 25 minutes, poke center muffin with toothpick to make sure they are done.

To make the topping, melt the butter on the stove and then stir in the sugar and cinnamon. I thought mine was too chunky so I added a little water, then it was too runny so I couldn’t get it to stick very well. Next time I will just roll the muffins in the chunks :)

This recipe yielded 8 muffins for me, I actually used the wrong measuring cup for the flour, milk, and sugar and you will see that Jenna’s original recipe called for more of those three ingredients, so if I had managed to do that correctly, I may have gotten 9 or 10. But they were still awfully delicious!

I took these for dessert to my in-laws house a while back and everyone seemed to enjoy them, but I also had some for breakfast, which I have to say they were probably better suited for. I recommend 10 seconds in the microwave, plus a smear of peanut butter.

Thanks Jenna for sharing amazing recipes with the world. I will definitely make this one again!

Have you tried any great recipes recently? Feel free to share in the comments section!

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About Sarah Frankel

I am 29 years old and a resident of Louisville, Kentucky. I've been married to my husband Josh for 6 years and we have a 5 year old beagle named Suzie. Four years ago, I changed my eating and exercise habits, dropping 70 pounds and gaining an entirely new life. I took up running in September 2007 and became vegan in October 2009. I am constantly striving to improve my life so that I can live it to the fullest! I hope you will join me on my life journey.

Posted on June 21, 2011, in Breakfast, recipes, Snacks and tagged , , , , , , , , . Bookmark the permalink. 5 Comments.

  1. These look absolutely wonderful. Might have to make them tonight. I, too, love Jenna’s recipes but it has been a while since I’ve tried one (my last was an ultimate fail. http://www.faithandfunfetti.com/?p=218 ) hopefully this will turn out better for me! :-)

    http://www.faithandfunfetti.com

    • I have had many fails! Ha ha. This one was a near fail, since I measured my stuff wrong and then the topping didn’t turn out quite as I’d hoped. But at least they still tasted good, that’s a win :) Good luck to you!

  2. Mmmmm….cinnamon toast muffins with peanut butter! You are speakin’ my language.

  3. Yum these look delish. I’ve been seeing “cinnamon chip bread” on Kath’s blog and feeling like I absolutely need to make something cinnamony soon! And it just so happens I was picturing it in the form of muffins! I definitely hope I can try these out soon :)

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