A crazy simple, wholesome vegan muffin recipe that comes together in a blender! Spiked with fall flavors and topped with a crunchy cinnamon sugar topping!
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:6 muffins 1x
1 Tbsp. Bob’s Red Mill Gluten Free Vegan Egg Replacer
2 Tbsp water
1 cup Bob’s Red Mill Organic Old Fashioned Rolled Oats
4 medjool dates, pitted
1/4 cup neutral oil like grapeseed
2 Tbsp. maple syrup or agave
1/2 cup unsweetened applesauce
1/2 tsp. baking soda
2 tsp. cinnamon
pinch freshly ground nutmeg
splash vanilla extract
2 Tbsp. granulated sugar
1/2 tsp. cinnamon
Preheat your oven to 350 degrees F.
Add all of your muffin ingredients into a high-powered blender and blend until smooth, scraping down the sides if necessary.
Mix your topping ingredients in a small bowl.
Divide your muffin batter into six lined muffin cups, sprinkle a bit of your cinnamon sugar topping over the top of each, and bake for 18-20 minutes, or until the muffins spring back when softly poked. Sprinkle any leftover cinnamon sugar over the top if you fancy.
Allow to cool completely (seriously, don’t skip this step). I even like popping them in an air-tight container once they’ve cooled to room temperature and then sticking them in the fridge overnight. I think they have a better texture when cooled completely! Here’s what the texture looks like when chilled overnight: