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.
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.
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.
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.
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.
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
Print RecipeIngredients
Easy Flax Egg
- 1/3 cup water
- 2 tablespoons ground flaxseeds (milled linseeds)
Cinnamon Crumb Topping
- 1/4 cup rolled oats
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
Cinnamon Muffin
- 3/4 cup spelt flour (or whole wheat)
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (both light or dark is fine)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 pinch salt
- 3/4 cup milk alternative (we always use oat milk, but you can use any unsweetened milk alternative of your choice)
- 1/3 cup coconut oil - melted
- 1/2 tablespoon vinegar
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 1/2 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.
Adeline says
It turned out a little dense and I added some nuts and coconut to the topping but the flavor was great.
Anne says
Just sublime! This is a winner!
Riley says
This goes great with apple cider!
Katia says
So, it specifically says unrefined brown sugar? Because traditional brown sugar is refined sugar with molasses thrown in. Just wanted to clarify! I love using raw cane sugar or coconut sugar because it has a low glycemic index!
Rachel Durbin says
still waiting for it to bake litterally watching the oven
Kandy says
Delicious ! Turned out perfectly, I substituted the flaxseed with milled chia seeds and it worked a treat. I also added a teaspoon of raw organic Cocoa powder.
Jonathan says
YUMMY YUMMY! He said.
Kelly Mahan says
These look extra yummy and would go great with the fall season.
Tina Jui says
They most surely embody all things fall. Enjoy these cinnamon breakfast muffins!