Name: Vegan Cinnamon Roll Banana Bread Muffins
Prep time: 5 min
Cook time: PT-481212H19M31S
Total time: 30 min
Ingredients: 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 or gluten-free all purpose flour; 1 teaspoon cinnamon; 2 teaspoons baking powder; 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

Vegan Cinnamon Roll Banana Bread Muffins

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4.9 from 9 reviews

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!

Prep Time: 5 mins
Cook Time: 20-25 mins
Total Time: 30 mins

Yield: 7 large muffins 1x

Instructions

Preheat oven to 350 degrees and line a muffin tray with liners or grease well
In a large bowl, mix together flax eggs, banana, oil, maple syrup, milk and vanilla until fully combined
Mix in flour, cinnamon and baking powder until fully combined
In a small bowl, mix together cinnamon swirl ingredients
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)
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

Author: Rachel