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    Home / Breakfast and Brunch Recipes / Vegan Cinnamon Breakfast Muffins - Easy and Healthy

    Oct 27, 2018 · Last Updated: Oct 12, 2021

    Vegan Cinnamon Breakfast Muffins - Easy and Healthy

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    Easy and healthy Vegan Cinnamon Breakfast Muffins everyone loves! This egg free muffin recipe is made with brown sugar and lots of cinnamon, giving it a rich flavor and moist crumb.

    Healthy Cinnamon Muffin - Vegan Recipe | The Worktop

    We love cinnamon here. Why? Cinnamon has great flavor and it is a very healthy spice.

    Cinnamon is linked to lowering blood sugar levels and reducing the risk of heart disease. So heck yes, we want to get our day started with healthy cinnamon muffins!

    Look forward to breakfast when you have these Cinnamon Breakfast Muffins

    So how do you make easy cinnamon muffins? Well for this recipe, there are two parts: the cinnamon breakfast muffin base and a quick cinnamon sugar crumb topping.

    These muffins don't taste or look vegan. But, surprise! These healthy cinnamon muffins are egg free and made without dairy, so they're vegan.

    Vegan Cinnamon Breakfast Muffin Recipe | The Worktop

    You won't be able to tell these healthy cinnamon muffins are egg free muffins

    Whether you're vegan or allergic to egg, or simply do not have any eggs in the fridge, the good news is that you can make no egg muffins.

    Although egg is usually a key binding ingredient when it comes to baking, you won't be able to tell these are egg free muffins.

    What can you use instead of egg?

    Many egg free muffin recipes will use either banana, flax seeds, or chia seeds as the binding agent. You can develop recipes using any of these egg replacement options.

    The binding ingredient in this easy egg free muffin recipe is flax seed

    This particular egg free muffin recipe uses flax seed as a binding agent. There is a science to using flax seeds as an egg replacer. But the gist of it is that flax seeds have a goopy gel-like material. Grinding the seeds and mixing it with water draws it out.

    It's commonly called a "flax egg", and it essentially has the same texture of a beaten egg. If you bake no egg muffins with flax seeds, you end up with that fluffy texture that all muffin lovers crave.

    Tip: To best preserve nutrients, buy flaxseeds whole and grind it yourself. But for purposes of making flax egg, and for convenience, you can buy organic ground flaxseeds for a good price on Amazon.

    If you are interested in comparing other egg substitutes, take a look at my Egg Free Banana Muffins. While this healthy cinnamon muffin recipe uses flax seeds, my Egg Free Banana Muffin uses bananas as a binding agent.

    Easy Cinnamon Muffins - Vegan Breakfast | The Worktop

    This recipe is also a vegan breakfast muffin that uses coconut oil and a milk alternative

    Not only does this cinnamon breakfast muffin not require any eggs, it's also a fully vegan cinnamon muffin. This easy vegan muffin recipe uses coconut oil and oat milk (almond milk and soy milk also work fine) instead of dairy products.

    So, do tasty easy vegan muffins exist?

    Of course! This is a delicious cinnamon breakfast muffin recipe for vegans and non-vegans alike.

    I know there's a stigma for a lot of people who immediately think something is going to taste bad if it's vegan. Well, these vegan breakfast muffins are here to convince you otherwise.

    I've served this easy cinnamon muffin to many non-vegans, and no one ever suspects that it's egg free or vegan.

    Here are a two other very delicious vegan muffins we love:

    • Vegan Blueberry Muffins
    • Vegan Chocolate Chip Muffins
    Vegan Cinnamon Breakfast Muffins | The Worktop

    There's no refined sugar in this healthy cinnamon muffin recipe - only brown sugar

    The other reason I love these Vegan Cinnamon Breakfast Muffins is because contain no refined sugar in the recipe. I only use brown sugar in the recipe, and not a lot of it.

    So I'm happy eating this healthy cinnamon muffin for my breakfast. And I also very gladly feed it to my toddler. The low sugar in this recipe makes it perfect for kids and toddlers, and as a healthy after school snack.

    Can you use brown sugar in muffins?

    Brown sugar works great in muffins! Don't let the fact that this healthy cinnamon muffin recipe only uses brown sugar throw you off.

    Using brown sugar adds moisture in muffins because it contains molasses, unlike white sugar. It also adds a richness in the flavor that brings out the cinnamon spice in this brown sugar muffin recipe.

    If you are ok with the darker color the brown sugar imparts in a muffin, it actually makes a whole lot of sense to use brown sugar in muffins.

    Vegan Cinnamon Breakfast Muffins - Moist and fluffy inside | The Worktop

    How to make these easy brown sugar cinnamon muffins

    It might all start sounding like it's getting complicated - baking cinnamon breakfast muffins without eggs, using only vegan ingredients, and using only brown sugar. But I assure you, these are easy cinnamon muffins.

    You simply need to mix together all the dry ingredients, and then make a little well for all the wet ingredients including the flax egg. Then mix again until the batter is just mixed.

    If it's your first time making easy vegan muffins, you may be a little surprised at how thick and gummy the batter might seem. But that's okay. It's just because of the lack of egg.

    Then simply divide your batter into muffin cups, and sprinkle on your cinnamon sugar topping. At this point, you're basically done with the these brown sugar cinnamon muffins.

    But the hardest part? Waiting for these Vegan Cinnamon Breakfast Muffins to bake for 16-18 minutes. To make time go faster, make yourself a mug of Vegan Bulletproof Coffee.

    Vegan Cinnamon Breakfast Muffins | The Worktop

    Vegan Cinnamon Breakfast Muffins

    4.76 from 41 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 muffins
    Prep: 10 mins
    Total: 26 mins
    Easy and healthy Vegan Cinnamon Breakfast Muffins that everyone loves! This egg free muffin recipe is made with brown sugar and lots of cinnamon for a rich flavor and moist crumb.

    Ingredients

    Easy Flax Egg

    • ⅓ cup water
    • 2 tablespoons ground flaxseeds (milled linseeds)

    Cinnamon Crumb Topping

    • ¼ cup old fashioned rolled oats
    • 1 tablespoon brown sugar
    • 1 tablespoon cold-pressed virgin coconut oil
    • ¼ teaspoon ground cinnamon

    Cinnamon Muffin

    • ¾ cup spelt flour (or whole wheat)
    • ¾ cup all-purpose flour
    • ½ cup brown sugar (both light or dark is fine)
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1 pinch salt
    • ¾ cup milk alternative (we always use oat milk, but you can use any unsweetened milk alternative of your choice)
    • ⅓ cup cold-pressed virgin coconut oil - melted
    • ½ tablespoon vinegar
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F / 190°C. Line a 12-cup muffin tin with paper liners.
    • In a small bowl, mix together the water and flaxseeds. Set aside to allow it to gel.
    • In a separate small bowl, mix together the cinnamon crumb topping. Set aside.
    • In a large bowl, mix together the flours, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in it, and add in the milk alternative, coconut oil, vinegar, and flax egg. Mix everything together using a fork, or a hand beater on low speed, until all the ingredients are just combined. The batter might seem a bit thick and gummy compared to non-vegan muffins that contain egg, but it's ok.
    • Evenly divide the batter into the muffin cups. Each muffin cup will only be just over ½ full. Evenly top with the cinnamon crumb topping.
    • Bake in the oven for about 16-18 minutes, until a toothpick inserted in the middle comes out clean.
    • Allow to slightly cool in the tin, then transfer to a wire rack to finish cooling. Serve warm or room temperature.

    Notes

    If you love cinnamon (like me!) this is a great article on the benefits of Ceylon Cinnamon vs. Cassia Cinnamon.
    I always and only use ceylon cinnamon (true cinnamon) because I think it taste better, and more importantly, because cassia cinnamon is more risky to the liver.
    Unfortunately cassia cinnamon makes up about 90% of commercial cinnamon sold. I urge you to use organic Ceylon cinnamon if you plan on consuming cinnamon regularly. We easily buy it on Amazon.
    For the recipe, please note this is developed using Ceylon cinnamon, which is milder and sweeter in flavor.
    Course: Breads and Muffins, Breakfast, Brunch
    Cuisine: American
    Keyword: Vegan Cinnamon Breakfast Muffins
    Special Diet: Dairy Free, Vegan, Vegetarian
    Author: The Worktop
    Cal : 175kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    Love these Vegan Cinnamon Breakfast Muffins? Try these other vegan breakfast recipes.

    Vegan Oatmeal Pancakes | The Worktop
    Vegan Oatmeal Pancakes
    Vegan Banana Pancakes | The Worktop
    Vegan Banana Pancakes
    Vegan Carrot Cake | The Worktop
    Vegan Carrot Cake
    « 15+ Easy Halloween Breakfast Ideas
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    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Brunch Recipes for Mother's Day, Christmas Morning Breakfast Recipes, Dairy Free, Fall Breakfast Recipes, Kid Friendly, Make Ahead, No Egg, On The Go, Oven, Quick and Easy Breakfast Ideas, Quick and Easy Brunches, Thanksgiving Breakfast Recipes, Vegan, Vegetarian, Winter Breakfast RecipesTags: cinnamon, oats, spelt

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Charlotte says

      April 14, 2022 at 6:39 am

      do i NEED the whole wheat flour or can i only use all purpose flour?

      Reply
      • Tina Jui says

        April 17, 2022 at 5:16 am

        Hi! It should generally work, but you may want to adjust the amount of liquid a bit. Enjoy the recipe!

        Reply
    2. Samantha says

      February 20, 2022 at 10:59 pm

      5 stars
      These are so good! My egg-allergy toddler loves them, as does my older picky eater. I usually use only all-purpose flour because that’s all I have at home and they still turn out great. These have become a staple here—thank you!

      Reply
    3. Tahira says

      August 07, 2021 at 10:38 pm

      5 stars
      Can I use a different oil instead of coconut oil? Also would I be able to add blueberries to it too? Thanks so much

      Reply
      • Tina Jui says

        August 13, 2021 at 2:14 am

        Hi - I think both those changes would work. You might need to tweak the other ingredients just a bit though.

        Reply
    4. Leah says

      July 11, 2021 at 3:13 am

      5 stars
      I really enjoyed making these muffins and eating them. They taste great! I don't usually post comments but truly this was an easy and excellent recipe with great results. I bookmarked this recipe and will be making them again in the near future.

      Reply
    5. Hana the writer says

      June 14, 2021 at 9:24 pm

      Fluffy yes, indeed which was wow but flaxseed greatly lowered the cinnamon flavor. I added walnuts into the batter which also contributed in lowering taste of cinnamon. Lol
      Not using banana instead next time and I frankly ghink a cake can be made without eggs or similar substitutes. The fluff tho.. incredible!!

      Reply
    6. Mya Parr says

      February 22, 2021 at 5:00 pm

      5 stars
      Best vegan muffins! Made for my friend who is vegan and just had a baby who said she loved them and had to have the recipe! Thanks!

      Reply
    7. Ami says

      November 10, 2020 at 4:52 pm

      4 stars
      Very nice - didn't have any flax or spelt flour so used chia seeds and just plain flour. Have been having a couple for breakfast the last few mornings

      Reply
    8. Hannah says

      October 18, 2020 at 9:45 am

      5 stars
      Oh my gosh I love these. The topping just makes it. Mmm mmm mm
      Made them into mini muffins and just scoffed so many

      Reply
    9. Alli says

      June 23, 2020 at 5:43 pm

      5 stars
      So delicious! I added coconut shavings, flax seeds, and chia seeds to the topping and it was amazing! Thanks for the recipe!

      Reply
    10. Danielle says

      May 29, 2020 at 4:20 pm

      Absolutely delicious! Kidd gobbled them up and asked for more! I did do one modification to the recipe which was to use 1/2 cup maple syrup instead of the brown sugar. Light and fluffy muffins with a really nice sweet topping

      Reply
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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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