Cinnamon Streusel Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30 mini muffins
Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.
  • 1½ cups gluten free baking blend (or white whole wheat flour)
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • dash salt
  • ¾ cup unsweetened almond milk
  • ¼ teaspoon apple cider vinegar
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
For the cinnamon streusel:
  • 3 tablespoons coconut oil
  • ¼ cup brown sugar
  • heaping ⅓ cup quick cook oats (used certified GF if necessary)
  • 1 teaspoon cinnamon
  • dash salt
  1. Preheat oven to 350. Spray muffin tins with nonstick spray or line with paper liners. Set aside.
  2. In a medium bowl, whisk together baking blend, cornstarch, baking powder, cinnamon and salt. Set aside. Measure out almond milk and add apple cider vinegar. Gently stir together. Set aside.
  3. In a large bowl, beat together melted applesauce, coconut oil and sugars until well combined. Stir in half of the flour mixture, followed by almond milk mixture, then remaining flour mixture, stirring until just combined.
  4. In a medium bowl, combine all ingredients until they are fully combined and have a slightly crumbly texture. If mixture is too wet, add more oats.
  5. Fill muffin tins ⅔ full with batter--you should get about 30 mini muffins, or a dozen full size. Evenly divide streusel topping over batter, about a generous pinch per mini muffin. Bake until edges are golden and a toothpick inserted in the center comes out with just a few crumbs, about 10 minutes.
  6. Cool completely before removing. Store in an airtight container at room temperature for up to one week.
Recipe by Ari's Menu at