Vegan Cinnamon Sugar Muffins

These vegan cinnamon sugar muffins are light and fluffy with plenty of sweet, cinnamon flavor! These are perfect for breakfast on the go or enjoy them as an afternoon snack!

These muffins are light and fluffy and they’re made without eggs or dairy. They’re easy to make in just one bowl and they make a great breakfast or snack. If you love cinnamon sugar donuts, give these vegan muffins a try!

Cinnamon Sugar Muffin Ingredients

• Non-dairy milk– You can use almond, soy, or oatmilk, just be sure it’s unsweetened.
• All purpose flour– All purpose flour is best for this recipe but you can use up to 1/2 cup of whole wheat flour in this recipe, for more protein and fiber.
• Granulated sugar– This adds sweetness to the muffins as well as the topping.
• Baking powder– This is essential to give the muffins lift.
• Salt– A little salt helps enhance the sweetness of the muffins.
• Coconut oil– This adds fat to the recipe to create a tender muffin.
• Vanilla– Vanilla extract helps enhance the sweetness.
• Applesauce– This helps add moisture to the muffins without needing butter or additional oil.
• Cinnamon– This adds the warm cinnamon flavor to the muffins and the topping.

Substitution Ideas

• Coconut oil is my recommendation for oil but you can substitute with avocado oil or vegetable oil, if needed. Any neutral oil is best. Do not use olive oil, which will impart a savory flavor to the muffins.
• All purpose flour is best for this recipe but you can use up to 1/2 cup of whole wheat flour in this recipe, for more protein and fiber.

How to Make Vegan Cinnamon Sugar Muffins

To make the topping, combine 2 teaspoons of cinnamon with 2 tablespoons of sugar and set aside.

In a large bowl, combine the flour, remaining sugar, baking powder, salt, and remaining cinnamon. Stir until combined. Add the non-dairy milk, applesauce, coconut oil, and vanilla.

Stir until just combined. Do not over mix. Fill muffin cups 2/3 of the way full. It should make 12 muffins. Top each muffin with the cinnamon sugar mixture. Bake for 20 minutes until golden brown. Let them cool slightly for a few minutes, then using oven safe mitts, carefully remove the muffins from the pan. Do not let the muffins cool in the muffin tin, or you risk the muffins getting soggy on the bottom.

Tips for Perfect Muffins

• I recommend baking these in a silicone muffin pan or using paper muffin liners, so you don’t have to worry about the muffins sticking to the pan.
• Be sure not to over mix the batter. It’s ok if there are small streaks of flour. Overmixing the batter will result in tough, dense muffins.

More Vegan Muffin Recipes

• Vegan Cranberry Muffins
• Vegan Blueberry Muffins
• Vegan Carrot Cake Muffins

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What’s your favorite type of muffin?