Cinnamon Swirl Muffins

A few days ago, Vegan Richa’s picture of her cinnamon swirl cake showed up on my Facebook wall, and it looked amazing! Of course, I had to try it out. I made a gluten-free batter and divided it to make muffins for a great breakfast-to-go option, and here we are!

cinnamon swirl muffin2

I won’t copy out her recipe here, but please visit her amazing blog to check it out. You’ll find my modifications bellow to make it gluten-free. The resulting muffins a super soft and flavourful. They are the perfect partners if you are looking for a break, a pause from the world. Curl up with your favourite book, a cup of tea and one of these muffins to be transported into cinnamon dream-land.

cinnamon swirl muffin1

Here’s what I changed:

  • 1 cup of non-dairy milk: I used 1 1/3 cups of oat milk instead of soy or almond. I added the 1/3 cup once everything was mixed together because I thought the batter was a bit too thick for muffins. It turned out perfect for 12 muffins.
  • 2 cups of flour: I used 1 cup of millet flour and 1 cup of sorghum flour
  • I included the 1 tbs of corn starch.
  • For the muffins, I placed 2 tbs of batter before sprinkling on some of the cinnamon sugar. I topped each muffin with another 2 tbs of batter and some more cinnamon sugar.
  • I baked these for 25 minutes.

I hope you’ll give these muffins a try as they are really yummy and so simple to make! I love that you find the surprise cinnamon sugar layer in the middle. They are not too sweet but just sweet enough. I think they might be new favourites, so try them out and let me know what you think!

 

 

Published by The Lighthearted Kitchen

Check out my blog for some really nice recipes and our tips on being gluten-free, vegan and healthy! http://mylightheartedkitchen.com

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