Print

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!

5 from 2 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!

Scale

Ingredients

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

rachLmansfield

rachLmansfield