These Easy Gluten-Free Cinnamon Raisin Muffins are the perfect easy breakfast for anyone with a sweet tooth! These breakfast muffins are easy to make, healthy, and guaranteed to be a hit amongst all.
Cinnamon raisin is a classic flavor that just seems to never go out of style. It's perfect for any time of the year, and any time of the day.
Growing up I absolutely hated raisins, and to be completely honest I am still not the biggest fan. However, if you add a cinnamon sugar streusel to a muffin I am sold. These muffins are full of fiber to keep you full and they taste like dessert. A major upgrade from cinnamon raisin English muffins if you ask me,
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- Ingredients For Cinnamon Raisin Muffins:
- How To Make Cinnamon Raisin Muffins:
- Healthy Vegan Baking Substitutions:
- Cinnamon Raisin Muffin Variations:
- What You Need To Make Vegan Cinnamon Raisin Muffins:
- How To Store These Healthy Vegan Raisin Muffins:
- Top Tip
- Frequently Asked Questions:
- Related Gluten-Free Vegan Muffin Recipes:
- Easy Gluten-Free Cinnamon Raisin Muffins
- Food Safety
- Related Cinnamon Treats:
Ingredients For Cinnamon Raisin Muffins:
I love these cinnamon raisin muffins so much because they use simple ingredients and taste amazing.
For The Cinnamon Raisin Muffins:
- Oat Flour - To make oat flour at home, add rolled or quick oats to a blender and blend for about 30 seconds! I love using oat flour as a gluten-free flour substitute because it's so moist and bouncy.
- Arrowroot Flour - It is a starch that helps to give gluten-free bakes more elasticity and fluffiness. It works a lot like cornstarch.
- Almond Flour - One of my favorite gluten-free flours to use in baking. It's light and fluffy and stays super moist. It doesn't work like all-purpose flour, but I personally like the texture more.
- Date Sugar - This is one of my absolute favorite natural sweeteners. Date sugar is made from 100% dried and ground dates. This means it's full of fiber, vitamins, and minerals, and it's delicious!
- Baking Powder - Helps to make the muffins fluffy.
- Baking Soda - Also helps the muffins to get fluffy. When used together with baking powder you will achieve a fluffier muffin.
- Cinnamon - There are multiple varieties of cinnamon, and any will work perfectly for this recipe.
- Raisins - Both golden raisins and regular plump raisins will work great for this recipe.
- Flax Egg - If you're unfamiliar with a flax egg, it is simply a combination of ground flaxseed and water that creates a gooey, eggy mixture that works just like an egg in baking. Ratios vary from recipe to recipe so make sure to check out the recipe card for the exact measurements for these cinnamon raisin muffins.
- Plant-Based Milk - Any plant-based milk will work. I personally recommend using soy milk. It has a higher fat content and keeps baked goods moist.
- Apple Cider Vinegar - This helps to activate the baking soda to make the muffins light and give them the perfect tall muffin tops.
- Unsweetened Applesauce - Is one of my favorite oil replacements. Not only does it replace oil, but it also adds additional sweetness to the muffins.
- Vanilla Extract - A touch of vanilla extract helps to bring out all the flavors. I always recommend using Mexican vanilla because it has a much deeper flavor.
Cinnamon Sugar Streusel:
- Date Sugar - This is perfect for making crumbles because it has a rich sugary taste without any refined sugars..
- Almond Flour - Helps hold the ingredients together to make the perfect crumble.
- Cinnamon - Of course the cinnamon sugar streusel has to be loaded with cinnamon!
- Raw Cashew Butter - Helps hold ingredients together, and crisp up slightly. Nut butter works a lot like melted butter in baking and is a much healthier option. I always get my raw cashew butter from Wilderness Poets, because it is the best quality, organic, and affordable. My code: "NATURALVEGAN" gets you $10 off your purchase!
- Coconut Butter - I love making sweet glazes to instantly elevate basic muffins. I love using coconut butter. It's light enough to drizzle on top but thick enough to mix with a sweetener.
- Maple Syrup - Adds sweetness and flavor. Maple syrup is my favorite to use as a topping, but any natural liquid sweetener will work great.
See the recipe card below for quantities.
How To Make Cinnamon Raisin Muffins:
These Cinnamon Raisin Muffins are one of my favorite easy and healthy breakfast recipes to make.
1. Begin by preheating your oven to 350. While the oven is preheating, go ahead and make the flax egg by combining the ground flaxseed and water together and setting it aside for about 10 minutes.
2. Sift all the dry ingredients except the raisins together in a large bowl. Mix until evenly combined. Add the wet ingredients and mix until a smooth batter is achieved. Pour in the raisins and mix until evenly distributed. Set aside.
3. Make the cinnamon sugar streusel by combining all ingredients together in a small bowl and mixing until a crumble is formed. You can add additional raisins to the top if you would like.
4. Prepare the muffin pan with muffin cups and scoop the muffin batter into the prepared muffin pan using an ice cream scoop. Sprinkle the cinnamon sugar streusel on top of each muffin and place in the oven to bake for 25-30 minutes or until golden brown on top.
5. While the muffins are baking, make the maple glaze by combining the maple syrup and coconut butter together in a small bowl or cup and mixing until smooth. Once the muffins are done, allow them to cool a little bit on a wire rack before topping them with the maple glaze. Serve and enjoy!
Healthy Vegan Baking Substitutions:
Although I think these vegan raisin muffins are absolutely perfect in all their gluten-free, vegan, oil-free, and refined sugar-free glory, there are some substitutions you can make if needed.
- Sugar - Date sugar is one of my absolute favorite plant-based sweeteners. However, it can sometimes be difficult to find in stores. If you can't find date sugar, you can use regular sugar (make sure it's certified vegan!), maple crystals, or coconut sugar.
- Eggs - I often get asked if you can replace flax eggs with regular eggs. While this is a vegan blog, and I strongly encourage you to try vegan substitutions even if you're not vegan, regular eggs will work just fine.
- Flour - If you don't follow a gluten-free diet, or simply don't have the right flour on hand, you can use regular all-purpose flour or whole wheat flour. Flour will soak up more liquid, and has a much more spongy texture. Therefore I recommend cutting back the flour about ⅓ of a cup.
Cinnamon Raisin Muffin Variations:
There are a couple of flavor variations you can try with these Cinnamon Raisin Muffins to spice things up a bit.
- Chai - Add more spices such as nutmeg, cloves, or allspice to the muffins to give them a chai flavor. You can also use chai blends, Here's my favorite superfoods packed chai mix from Anima Mundi - the Dirty Rose Chai Collagen Booster Powder. My code: "NATURALVEGAN" gets you 15% off!
- Oatmeal Raisin Muffins - You can add ½ cup of rolled oats, and ¼ cup more plant-based milk to make them oatmeal raisin muffins! I also love adding oatmeal to the cinnamon sugar streusel.
What You Need To Make Vegan Cinnamon Raisin Muffins:
Equipment can affect how easy this recipe is, or even how it turns out. Here's the equipment I recommend for this recipe:
- Muffin Tin - I recommend using a large 6 muffin pan, however, you can also make these muffins in a 12 mini muffin pan.
- Mixing Bowls - You will need a large bowl and a small bowl to make this recipe. You can also use a stand mixer to mix the muffin batter if you prefer.
- Muffin Liners - You don't necessarily need muffin liners, but I find they keep the muffins moist and delicious, and they make the cleanup a lot easier.
- Wire Rack - You will need a wire rack to cool these raisin muffins.
How To Store These Healthy Vegan Raisin Muffins:
This is the perfect raisin muffin recipe because they store super well.
If you just plan on storing these muffins for a couple of days, I recommend storing them in an airtight container, or simply with plastic wrap and enjoying the next day.
However, If you plan on storing them for longer periods of time, or freezing them, store them in airtight containers for great results. These muffins will keep for 1-2 months in the freezer if stored properly. A freezer bag can work, but it will be much more prone to freezer burn if stored that way.
Make sure you're not baking the muffins too close to the top of the oven. The cinnamon sugar streusel will cook slightly faster, so if it is too close to the top it will burn.
Frequently Asked Questions:
Whenever I am baking I like to let my batter rest for about 10 minutes. This isn't going to make or break the recipe, so if you don't have time, don't worry about it. Letting the batter rest allows the starches to absorb more liquid, which gives the muffin a fluffy and spongy texture.
I love using date sugar in my baked goods. It's full of flavor, naturally sweet, and nutritious. If you've never used date sugar, I should warn you that it does not work like regular. It doesn't melt like regular sugar. For this reason, I like to only use date sugar in baked goods like bread, muffins, and cakes.
Related Gluten-Free Vegan Muffin Recipes:
Looking for more gluten-free muffin recipes? Be sure to check out some of the other gluten-free muffin recipes on my website!
If you try this Easy Gluten-Free Cinnamon Raisin Muffin recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Gluten-Free Cinnamon Raisin Muffins
Cinnamon Raisin Muffins:
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅔ cup unsweetened applesauce
- 1 ¼ cup plant based milk
- 6 tablespoon water for the flax egg
Cinnamon Sugar Streusel:
- Begin by preheating your oven to 350. While the oven is preheating, go ahead and make the flax egg by combining the ground flaxseed and water together and setting it aside for about 10 minutes.
- Sift all the dry ingredients except the raisins together in a large bowl. Mix until evenly combined. Add the wet ingredients (including the flax egg) and mix until a smooth batter is achieved. Pour in the raisins and mix until evenly distributed. Set aside.
- Make the cinnamon sugar streusel by combining all ingredients together in a small bowl and mixing until a crumble is formed. You can add additional raisins to the top if you would like.
- Prepare the muffin pan with muffin cups and scoop the muffin batter into the prepared muffin pan using an ice cream scoop. Sprinkle the cinnamon sugar streusel on top of each muffin and place in the oven to bake for 25-30 minutes or until golden brown on top.
- While the muffins are baking, make the maple glaze by combining the maple syrup and coconut butter together in a small bowl or cup and mixing until smooth. Once the muffins are done, allow them to cool a little bit on a wire rack before topping them with the maple glaze. Serve and enjoy!
- Wash hands before baking
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Don't use nonstick cookware
Related Cinnamon Treats:
Love the cinnamon flavor in these muffins? Make sure to check out some of the other delicious cinnamon recipes on my website!