Vegan Cinnamon Roll Muffins [GF, Oil-Free] (2024)

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Soft, fluffy and packed with cinnamon sugar, these vegan cinnamon roll muffins are oil-free, gluten-free and taste JUST like freshly baked cinnamon rolls- no yeast required!

Vegan Cinnamon Roll Muffins [GF, Oil-Free] (1)

Vegan cinnamon roll muffins! I know what you are thinking- why muffins? What do they taste like? Why not just make cinnamon rolls?

Ok, SO, when I first started working on this recipe (which was months ago), I wanted to develop a muffin recipe that actually TASTED like cinnamon rolls. Not just muffins that had cinnamon in them- I mean, I wanted them to taste so similar to cinnamon rolls that people would bite into them and go “WOW.“

To say it was a long road to get here would be an understatement. This is probably one of my most tried and failed recipes ever but after SO MANY test batches, and many tweaks later, I am so happy to say these are actual perfection. I totally nailed it and I am so excited!

Vegan Cinnamon Roll Muffins [GF, Oil-Free] (2)

These vegan cinnamon roll muffins first started out with coconut oil in them and coconut sugar as the sweetener but the taste just wasn’t right. I couldn’t put my finger on it so after several fails, I decided to switch things up a bit. I removed the coconut oil to make them oil-free, added in almond butter for fat and replaced the coconut sugar with pure maple syrup. They were perfection and I am so happy I was able to make them oil-free! Soft, fluffy, filled with cinnamon sugar flavor and utterly mouthwatering.

Ingredients

These vegan and gluten-free cinnamon roll muffins are made with healthier ingredients than most cinnamon rolls, making them an awesome option for when you want cinnamon rolls but also want some added health benefits with your breakfast!

Flax Egg (ground flax seed and water)

Pure Maple Syrup

Oat Milk

Natural Almond Butter- make sure its soft and drippy!

Apple Cider Vinegar

Vanilla Extract

Oat Flour– I blend rolled oats in my blender until a very fine flour forms.

Blanched Almond Flour

Cinnamon

Coconut Sugar– for the cinnamon sugar mixture

Baking Powder

Pink Himalayan Salt

Baking Soda

How to Make Vegan Cinnamon Roll Muffins

Start by preheating the oven to 350 degrees F. Line a muffin pan with muffin liners and grab a medium bowl.

In the medium bowl, add your ground flax seed and water to make your flax egg. Stir so its combined and let this sit undisturbed for 10 minutes.

While you wait for the flax egg, combine your cinnamon sugar mixture in a small bowl and set aside. ONLY the coconut sugar and cinnamon- Do NOT add the milk to the cinnamon sugar mixture yet. You will sprinkle only the cinnamon and sugar in the middle of the muffin, then add the milk after to make the swirl topping.

Next, prepare your coconut cream frosting and set aside.

Once the flax egg is ready, add all of the wet ingredients to the bowl with the flax egg and whisk very well, until everything is combined and there are no clumps from the almond butter.

Next, add all of the dry ingredients to the wet ingredients and mix with a spatula until everything is combined, but don’t over mix. The batter should be thick but easily pourable.

Vegan Cinnamon Roll Muffins [GF, Oil-Free] (3)

Fill 8 muffin liners about 1/3 full. Now, you will add cinnamon sugar to the middle of the muffin.

Add a heaping 1/4 tsp of the cinnamon & sugar mixture on top (only the coconut sugar & cinnamon- don’t add the milk yet! The milk will be added when you make the swirl for the topping) then top the muffins with more batter until each liner is filled about 3/4 of the way full.

Now, add about 1/2 tbsp of oat milk to the remaining cinnamon sugar mixture and mix well until it reaches a pourable caramel consistency. Swirl the mixture on top of the muffins.

Vegan Cinnamon Roll Muffins [GF, Oil-Free] (4)

Bake on the middle rack for about 17-19 minutes, removing when a toothpick inserted comes out clean. I bake mine for 18 minutes and they come out perfect (the tops should feel firm, try to insert the toothpick on the part of the muffin top where there is no swirl as the swirl will be soft).

Cool in the muffin pan for about 5-10 minutes then transfer to a cooling rack. Wait at least 15 minutes before you eat the muffins (when they are still warm but not hot) as they can be fragile when hot.

For the coconut cream frosting:

I wanted to make this frosting as easy and healthy as possibly so there was no need to boil cashews or use packaged cream cheese. The frosting consists of canned full-fat coconut cream (I love this kind or this kind– although you can also use canned full-fat coconut milk, just make sure to use the thick cream on the top of the can), plain unsweetened coconut yogurt (I love this kind), pure maple syrup, vanilla extract and a small pinch of salt. You can change the amount of coconut yogurt to match your desired level of tang, or completely leave it out if you just want a smooth vanilla frosting. It’s really good either way!

Top with the coconut cream frosting and enjoy these vegan and gluten-free cinnamon roll muffins!

Vegan Cinnamon Roll Muffins [GF, Oil-Free] (5)

More Vegan Breakfast Recipes

Vegan Date Sweetened Oatmeal Breakfast Bars [Oil-Free, GF]

Vegan Zucchini Banana Bread Breakfast Cookies [GF, Oil-Free]

Vegan Cinnamon Apple Breakfast Cookies [GF, Oil-Free]

Vegan Oil-Free Chocolate Donuts [GF]

No Bake Vegan Strawberry Almond Oat Bars [GF, Oil-Free]

FAQ

Can I use coconut sugar instead of maple syrup in the batter?

No, I do not recommend this. The taste will be very different.

Can I sub another flour to oat flour?

I have only tested this out with oat flour, so I am not sure but whole wheat flour would possibly work.

Can I use a real egg instead of a flax egg?

Vegan Cinnamon Roll Muffins [GF, Oil-Free]

Soft, fluffy and packed with cinnamon sugar, these vegan cinnamon roll muffins are oil-free, gluten-free and taste JUST like freshly baked cinnamon rolls- no yeast required!

4 from 1 vote

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast

Servings 8 muffins

Ingredients

Wet Ingredients

1 tbsp ground flax seed
3 tbsp warm water
2 tbsp natural almond butter make sure its runny!
1/2 cup oat milk
1/2 cup pure maple syrup
2 tsp vanilla extract
1 tbsp apple cider vinegar

Dry Ingredients

2 cups oat flour I blend rolled oats in my blender until soft and fine then measure out 2 cups. Use certified GF oats if needed.
1/2 cup blanched almond flour
1 & 1/4 tsp cinnamon
2 tsp baking powder
1/2 tsp pink Himalayan salt
1/4 tsp baking soda

Cinnamon Sugar Swirl

1/4 cup coconut sugar
1/2 tsp cinnamon
1/2 tbsp oat milk only add the milk for the swirl topping- see notes

Coconut Cream Frosting

1/4 cup canned full-fat coconut cream you can also use canned full-fat coconut milk, just make sure to use the thick cream on the top of the can
2 & 1/2 tsp unsweetened plain coconut yogurt or add to taste for desired tang, or leave it out for no tang!
1/2 tbsp pure maple syrup
1/8 tsp vanilla extract
a pinch of salt

Instructions

Start by preheating the oven to 350 degrees F. Line a muffin pan with muffin liners and grab a medium bowl.
In the medium bowl, add your ground flax seed and water to make your flax egg. Stir so its combined and let this sit undisturbed for 10 minutes.
While you wait for the flax egg:
Combine your cinnamon sugar swirl mixture in a separate small bowl and set aside.
NOTE for the cinnamon swirl mixture: add ONLY the coconut sugar and cinnamon to a bowl first- Do NOT add the oat milk to the cinnamon sugar mixture yet. You will sprinkle only the cinnamon and coconut sugar in the middle of the muffin, then add the milk after to make the swirl topping.
Next, prepare your coconut cream frosting in a small bowl and set aside.
Once the flax egg is ready, add all of the wet ingredients to the bowl with the flax egg and whisk very well, until everything is combined and there are no clumps from the almond butter.
Next, add all of the dry ingredients to the wet ingredients and mix with a spatula until everything is combined, but don't over mix. The batter should be thick but easily pourable.
Fill 8 muffin liners about 1/3 full. Then add a heaping 1/4 tsp of the coconut sugar & cinnamon on top, then fill each liner with more batter until they are filled about 3/4 of the way full.
Now, add about 1/2 tbsp of oat milk to the remaining cinnamon sugar mixture to make your swirl and mix well until it reaches a pourable caramel consistency. Swirl the mixture on top of the muffins.
Bake on the middle rack for about 17-19 minutes, removing when a toothpick inserted comes out clean. I bake mine for 18 minutes and they come out perfect (the tops should feel firm, try to insert the toothpick on the part of the muffin top where there is no swirl as the swirl will be soft).
Cool in the muffin pan for about 5-10 minutes then transfer to a cooling rack. Wait at least 15 minutes before you eat the muffins (when they are still warm but not hot) as they can be fragile when hot.
Top with the coconut cream frosting and enjoy!

Notes

NOTE for the cinnamon swirl mixture: Add ONLY the coconut sugar and cinnamon to a bowl first- Do NOT add the oat milk to the cinnamon sugar mixture yet. You will sprinkle only the cinnamon and coconut sugar in the middle of the muffin, then add the milk after to make the swirl topping.

Keyword Cinnamon Rolls, Gluten Free, Oil Free, Vegan