I am so excited to share today's Cinnamon Raisin Muffins with you guys! These breakfast muffins are easy to make, flavorful, and healthy of course! This recipe is sure to be a favorite among vegans and non vegans alike.
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 coffee cake crumble to a muffin I am sold. These muffins are sweet, filling, and super healthy!
For The Cinnamon Raisin Muffins:
- Dry Ingredients:
- Oat Flour - To make oat flour at home, simply add rolled or quick oats to a blender and blend for about 30 seconds!
- Arrowroot Flour - comes from the tuber arrowroot. It's a starch that helps to give gluten-free bakes more elasticity and fluffiness.
- Almond Flour - One of my favorite gluten-free flours to use in baking. It's light and fluffy and stays super moist.
- Date Sugar - One of my absolute favorite plant based sweeteners. Date sugar is made from just dried and ground dates. This means it's full of fiber and 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 you will achieve a fluffier muffin.
- Cinnamon - There are multiple varieties of cinnamon, and any will work perfectly for this recipe.
- Raisins - Both golden and regular raisins will work great for this recipe.
- Wet Ingredients:
- Flax Egg - If you're unfamiliar with a flax egg, it is simply just a combination of ground flaxseed and water that creates a gooey, eggy mixture that works just like an egg in baking.
- 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 - Helps to activate the baking soda and make the muffins light and fluffy.
- Applesauce - One of my favorite oil replacements. Not only does it replace oil, but it also adds additional sweetness to the muffins.
- Date Sugar - Is perfect for making crumbles, because it doesn't melt too much.
- Almond Flour - Helps hold the ingredients together to make the perfect crumble.
- Cinnamon - For more added flavor.
- Raw Cashew Butter - Helps hold ingredients together, and crisp up slightly. I always get my raw cashew butter from Wilderness Poets, because it is the best quality, organic, and affordable. My code: "VEGAN10" gets you $10 off your purchase!
- Coconut Butter - I love making glazes with 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 plant based sweetener will work great.
See recipe card below for quantities.
These Cinnamon Raisin Muffins are one of my favorite easy and healthy vegan breakfast recipes to make. All you need is a large bowl, a whisk (or spoon), a small bowl, and a muffin tin!
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 aside.
Sift together 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.
Make the crumble 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.
Scoop the batter into the muffin tins. Sprinkle the crumble on top and place in the oven to bake for 30 minutes.
While the muffins are baking, make the glaze by combining the maple syrup, and coconut butter together in a glass. When the muffins are done, allow to cool for 10 minutes. Top with the glaze and enjoy!
Although I think these 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 you don't have the right ingredients on hand.
- 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 flours on hand, you can use regular 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 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 is from Anima Mundi - the Dirty Rose Chai Collagen Booster Powder.
- Oatmeal - You can add ½ cup of rolled oats, and ¼ cup more plant based milk to make them oatmeal raisin muffins!
Equipment can effect how easy this recipe is, or even how it turns out. Here's links to the products I recommend for this recipe:
These Cinnamon Raisin Muffins can be a bit tricky to store. Since the glaze can get a bit sticky and messy, I wouldn't recommend putting it on until you are just about to serve the muffins.
If you just plan on storing these muffins for a couple days, I recommend storing them in a Tupperware, or simply with a sheet of foil.
However, If you plan on storing them for longer periods of time, or freezing them, store in air tight containers. These muffins will keep for 1-2 months in the freezer if stored properly.
Make sure you're not baking them too close to the top of the oven. The coffee cake crumble will cook slightly faster, so if it is too close to the top it will burn.
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 rests 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 breads, muffins, and cakes.
Related Gluten-Free Vegan Muffin Recipes:
- Vegan Chocolate Chip Banana Muffins
- Plant Based Lemon Blueberry Muffins
- Vegan Lemon Poppy Seed Muffins
- Chocolate Chunk Coffee Cake Muffins
Cinnamon Raisin Muffins
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅔ cup unsweetened applesauce
- 1 ¼ cup plant based milk
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoon water = 1 flax egg
For The Crumble:
- 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 aside.
- Sift together 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.
- Make the crumble 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.
- Scoop the batter into the muffin tins. Sprinkle the crumble on top and place in the oven to bake for 30 minutes.
- While the muffins are baking, make the glaze by combining the maple syrup, and coconut butter together in a glass. When the muffins are done, allow to cool for 10 minutes. Top with the glaze 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