Oh boy oh boy, am I in a baking mood!
Even though it’s not technically fall yet (imo, it starts tomorrow, September 1), I have the fall baking fever, and the only prescription is more
cowbell baked goods.
And muffins are our baked good du jour! Specifically muffins made in the blender that are vegan and cinnamony and crumble-topped and perfect.
I feel like muffins don’t get enough love these days. People (admittedly, myself included) show all their love to cookies and brownies and cakes… but I believe that the lowly muffin is still a superstar dessert-meets-breakfast hybrid that deserves a bit more respect.
They’re super easy to make, endlessly customizable, and really forgiving in terms of a baked good recipe.
Take these Coffee Cake Muffins, for example.
They’re vegan, so that means no egg, milk, or butter is used! Instead, we’re using things like ground flax, oil, and applesauce to give us a springy-textured bundle of carbs.
Speaking of carbs, the “flour” in the muffin recipe isn’t flour at all. It’s oats! Meaning this recipe can be gluten free. The crumble has some flour in it, but you can easily swap that bad boy out for your fave gluten free 1:1 blend.
And the sweetness? It comes from a few different sources! In the muffin itself, applesauce, dates, and maple syrup give us a deep, rich, natural hit of sugar, and then the crumble has some additional maple syrup to really round out those warm fall flavors.
Cinnamon is our spice-o-choice for obvious reasons (fall = cinnamon through and through), and there’s a good bit of it in this recipe –– both in the muffins and in the crumble.
And a note about the crumble: I feel like it would do real well with some crushed pumpkin seeds or walnuts or pecans thrown in there. That crunch would be SO good throughout the muffin and on top, but feel free to omit like I did if you want to keep your crumble muffin experience pure and uninterrupted by nut chunks.
The best way to help you welcome fall 2021 into your life is with open arms and a muffin-filled stomach.
Vegan Blender Coffee Cake Muffins
These super cinnamony, crumble-packed muffins are ready to make your fall 100x more delicious! The batter easily comes together in a blender, and the recipe is vegan with a gluten free option!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegan
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons neutral oil (like grapeseed)
- 1/2 cup flour (all-purpose or gluten-free all-purpose)
- 1 tablespoon ground flax
- 3 tablespoon water
- 1 cup old fashioned rolled oats
- 4 medjool dates, pitted*
- 1/4 cup neutral oil (like grapeseed)
- 2 tablespoon maple syrup or agave
- 1/2 cup unsweetened applesauce
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- pinch salt
- CRUMBLE: Whisk your maple syrup, cinnamon, and oil in a small bowl. Add your flour and mix just until combined and crumbles naturally form. The mixture should be easy to squish together into big chunks.
- MUFFINS: Preheat your oven to 350 degrees F. Position the rack in the lower third of your oven.
- Mix your flax and water in a small bowl. Set aside to thicken for five minutes.
- Add your oats, dates, oil, maple syrup, applesauce, baking soda, cinnamon, salt, and your thickened flax mixture to your blender, and blend until smooth.
- Line a muffin tin with six muffin liners. Add a heaping tablespoon of batter into each liner. Sprinkle a bit of crumble on top of the batter, breaking up big chunks with your fingers. Top with the rest of your batter, filling to just about the top of each muffin liner. Add some crumble on top, again breaking up any big chunks with your fingers.
- Bake for 19-22 minutes, or until the muffins spring back when softly poked.
- Allow to cool completely (seriously, don’t skip this step!) before diving in. 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!
*If your dates are hard or cold, cover them with hot water for a few minutes to soften them. Then drain them completely, squeezing out any extra water.
Keywords: vegan muffins, blender muffins, coffee cake muffins
Join the Fooduzzi Fam!
I'll send you healthy takes on classic recipes, delectable recipe roundups, and more updates on my growing blog. You'll also receive a series where I share my top dinner, dessert, and snack recipes with you –– for free!