Cinnamon Sugar Muffins

Recipe by: Ruthanne Millen Bigley

Light, sweet, and so fluffy!

Make This Recipe

2 cups oat flour

1 tbsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened applesauce

1/2 cup raw honey (or pure maple syrup)

1/3 cup unsweetened yogurt (regular or dairy free)

1/3 cup water (or milk of choice - regular or dairy free)

1 tsp pure vanilla extract

1/4 cup coconut oil, melted (or olive oil)

2 large Eggland's Best eggs

For the Cinnamon Sugar Topping

2 tsp cinnamon

2 tbsp coconut sugar

1 tbsp coconut oil, melted (or olive oil)

Buy Recipe

Preheat the oven to 350°F and line a 12 cup muffin tin with paper liners. Gently spray the liners with cooking spray.
While the oven is preheating, add the dry ingredients for the muffins to a large mixing bowl and whisk together. Then add all of the wet ingredients for the muffins to the dry ingredients. Once the wet ingredients are added, whisk everything together until the batter is smooth and well combined.
Scoop the batter into the prepared muffin tin, filling each muffin liner equally with batter. Bake the muffins for 25 minutes, or until a toothpick inserted in the center comes out clean. Then let the muffins cool.
While the muffins cool, prepare the cinnamon sugar topping: mix together the cinnamon and coconut sugar in a small dish. In a separate small bowl, add the melted coconut oil.
Once the muffins have cooled slightly, gently brush the tops of the muffins with melted coconut oil. Then roll the tops of the muffins in the cinnamon sugar mixture.