Vegan Cinnamon Muffins: A Cozy Treat for Cold Days

I absolutely love cinnamon in the wintertime.

For me, the rainier and colder it gets outside, the more I want to sprinkle cinnamon powder on everything.

I add it to my morning porridge, use it in baked goods, and even add a pinch to my tofu marinades.

Beyond its wonderful, characteristic flavor, it's also rich in minerals and vitamins.

 

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It can help balance blood sugar and cholesterol levels and possesses anti-inflammatory properties.

For some, the flavor of cinnamon can help reduce the amount of sugar needed in baking.

For instance, this recipe has a bold cinnamon flavor and contains only a quarter cup of sugar.

The muffin itself isn't overly sweet, but the cinnamon creates the sensation that it is much sweeter than it actually is.

When you're preparing the muffins, taste the batter—if it's not sweet enough for you, feel free to add another tablespoon or two of sugar.

A Bit About the Recipe

I used brown sugar simply because it adds a deep, beautiful color. You can use coconut sugar, which has a slightly nutty flavor, or any other sweetener you prefer.

If you're not a fan of cinnamon, you can replace half the amount with cocoa powder or omit it entirely. It will still be delicious, but why miss out on that aroma?

You can swap the whole wheat flour for whole spelt flour or rye flour.

You could also replace the white flour entirely with whole wheat, but the muffins will turn out denser and heavier. It's up to you.

Feel free to swap the chocolate chips for dried fruit, for example, or even leave them out altogether.

How to Serve It?

One muffin is a perfect solution when you crave something sweet at 4 PM, or even as an energy snack at least an hour before a workout.

I personally love eating two for breakfast. But that's just me! 🙂

Nutritional Values by Fitness Coach and Clinical Dietitian Noam Bachar

One muffin out of 12 contains:

160 kcal

20g Carbohydrates

3g Protein

10g Fat (of which 1g saturated fat)

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Print

Vegan Cinnamon Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 160 kcal

Ingredients

1.5 cups white flour

0.5 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

0.25 cup sugar

2 tbsp cinnamon

1.25 cups unsweetened soy milk

0.25 cup oil

1 tbsp lemon juice

1 tsp vanilla extract

50g chocolate chips

Instructions

1. Preheat oven to 180 degrees Celsius.

2. In a bowl, mix all dry ingredients EXCEPT the cinnamon.

3. In a separate bowl, combine the soy milk with the lemon juice and whisk rapidly until it starts to foam.

4. Add the oil and vanilla extract and mix well.

5. Pour the dry ingredients into the wet ingredients bowl and mix until everything is well combined.

6. Divide the batter into two separate bowls.

7. Into one bowl, add the cinnamon and chocolate chips and mix well.

8. Line a muffin tray with paper liners.

9. Fill each liner halfway with the cinnamon batter and the other half with the plain batter.

10. Add a tablespoon of the cinnamon batter on top of each muffin for a marbled effect.

11. Bake for about 20 minutes or until a knife inserted into the center comes out dry.