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Vegan Cinnamon Roll Banana Bread Muffins

March 18, 2021

Vegan Cinnamon Roll Banana Bread Muffins made with all gluten-free and nut-free ingredients! A delicious banana bread muffin with a cinnamon swirl twist!Vegan Cinnamon Roll Banana Bread Muffins made with all gluten-free and nut-free ingredients! A delicious banana bread muffin with a cinnamon swirl twist!

If you love my Vegan Cinnamon Roll Banana Bread then you are in for a real delight over here.

These are the muffin version of one of my favorite banana breads and recipes EVER on the blog. Cinnamon roll meets banana bread in one perfectly sweet and deliciously fluffy and moist muffin. These muffins are the ultimate brunch or breakfast muffin to make. And they just so happen to be vegan, gluten-free and nut-free. They are easy to make and so satisfying.

I love making these to snack on all week long. I usually warm mine up in the microwave and add a little ghee on top too. You can’t go wrong.

These muffins also keep really well in the freezer so feel free to bake a batch and then defrost as you crave them. The ultimate way to have them on hand at all times!

If you guys make these, let me know!! I hope you love them as much as we do.

Vegan Cinnamon Roll Banana Bread Muffins made with all gluten-free and nut-free ingredients! A delicious banana bread muffin with a cinnamon swirl twist!

What ingredients you need to bake these gluten-free and. nut-free cinnamon banana bread muffins:

  • Flax eggs – or  sub regular eggs
  • Mashed banana
  • Coconut oil
  • Maple syrup
  • Non-dairy milk
  • Vanilla extract
  • Gluten-free oat flour – I haven’t used another flour here but spelt flour would work well if not GF
  • Cinnamon
  • Unsweetened applesauce
  • Coconut sugar – I recommend this over honey/maple syrup so you have a grainy base)

How to bake vegan cinnamon roll banana bread muffins:

  1. Preheat oven to 350 degrees and line a muffin tray with liners or grease well
  2. In a large bowl, mix together flax eggs, banana, oil, maple syrup, milk and vanilla until fully combined
  3. Mix in flour, cinnamon and baking powder until fully combined
  4. In a small bowl, mix together cinnamon swirl ingredients
  5. Fill 7 muffin holes about 2/3 way with batter then a drizzle of cinnamon swirl layer followed by more batter and the rest of the cinnamon swirl layer (swirl with a toothpick or knife if desired)
  6. Bake in oven for 20-25 minutes and allow the muffins to cool for a few then enjoy!

A few of my other favorite healthy banana bread recipes: 

Healthy Gluten-free Olive Oil Banana Bread

Gluten-free Birthday Cake Banana Bread

Healthy Blackout Banana Bread Skillet (vegan + paleo)

Paleo Chocolate Chip Banana Muffins

Vegan Cinnamon Roll Banana Bread Muffins made with all gluten-free and nut-free ingredients! A delicious banana bread muffin with a cinnamon swirl twist!Vegan Cinnamon Roll Banana Bread Muffins made with all gluten-free and nut-free ingredients! A delicious banana bread muffin with a cinnamon swirl twist!

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Vegan Cinnamon Roll Banana Bread Muffins

Vegan Cinnamon Roll Banana Bread Muffins made with all gluten-free and nut-free ingredients! A delicious banana bread muffin with a cinnamon swirl twist!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20-25 mins
  • Total Time: 30 mins
  • Yield: 7 large muffins 1x

Ingredients

Scale

Muffins:

  • 2 flax eggs (2 tablespoons flaxseed + 5 tablespoons water OR sub 2 pasture-raised eggs)
  • 1 cup mashed banana (about 2 medium bananas)
  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free oat flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder

Cinnamon Roll Swirl:

  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut sugar (I recommend this over honey/maple syrup so you have a grainy base)
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and line a muffin tray with liners or grease well
  2. In a large bowl, mix together flax eggs, banana, oil, maple syrup, milk and vanilla until fully combined
  3. Mix in flour, cinnamon and baking powder until fully combined
  4. In a small bowl, mix together cinnamon swirl ingredients
  5. Fill 7 muffin holes about 2/3 way with batter then a drizzle of cinnamon swirl layer followed by more batter and the rest of the cinnamon swirl layer (swirl with a toothpick or knife if desired)
  6. Bake in oven for 20-25 minutes and allow the muffins to cool for a few then enjoy!

Notes

*Store leftovers in airtight container for 3 days, fridge for 5 days or freezer for 2 months

**I haven’t tested subs that aren’t listed here

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20 Responses

  1. These muffins are delicious! Super moist and fluffy, and as the tops cool, the cinnamon swirl mixture gets perfectly crispy!

  2. I loved this recipe in bread form so I was really excited to try it out for muffins! I had run out of oat flour, but I’m happy to report that the new 1:1 GF flour from Trader Joes works great as a substitute. I baked for 24 mins and they came out perfectly!

  3. I didn’t have the ingredients for the cinnamon swirl, so I made the muffins & added chocolate chips. SO GOOD!! The muffins are perfect warmed up in the morning topped with yogurt & fruit 😍

  4. Just made these with my kids and they were DELICIOUS! I spread the dough out to 12(recipe says it makes 7 big muffins), so they were a bit smaller for the kids. I could have even gone a bit smaller. I still filled them up pretty high. Also, I realized I was out of coconut oil mid-recipe. I took a chance and dubbed in grape seed oil and I don’t think it made a difference bc they were amazing!

  5. I made them for the first time today and it won’t be the last! So good! Rachel I know you find the word “moist” gross lol but they are perfectly moist and fluffy and taste heavenly with this cinnamon swirl! I made them a bit smaller because I didn’t have bigger muffin papers, I got 10 muffins out of it. Most important: my toddler loved them too!

  6. I made them for the first time today and it won’t be the last! So good! Rachel I know you find the word “moist” gross lol but they are perfectly moist and fluffy and taste heavenly with this cinnamon swirl! I made them a bit smaller because I didn’t have bigger muffin papers, I got 10 muffins out of it. Most important: my toddler loved them too!

  7. So yummy! I had to sub a cup almond flour because I ran out of oat flour and it was still amazing! Will definitely be making these again.

  8. This recipe is sooo good pls I LOVE IT THANK U!! Oh btw since I didn’t have unsweetened applesauce, I tried to sub it with banana which, thankfully, works! Will definitely make this recipe again hehe :>

  9. really yummy! i swapped the oat flour for the 1:1 GF flour from TJs cuz i was out, and used chia seed eggs instead. i got 10 muffins total, regular size. they’re light and just sweet enough.

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