| | | | |

Vegan Cinnamon and Sugar Muffins












I was going to save this recipe for Friday, but I lately I’ve been getting a few random cravings and they are just too good not to share right away lol. If you know me, you know I long for all things cinnamon and sugar. I feel as though this combo is a staple, it’s not overwhelming in flavor and is just perfect for any season. 


While I love this combo, it occurred to me that I didn’t have this flavor even with my array of muffin concepts lol. That being said, this recipe was just a no brainer! Not crazy about cinnamon and sugar?! Don’t worry, I’m sure there is a fab weekend muffin for you!!


To date I’ve done a Pistachio, Chocolate Chip Muffin, Carrot CakeBlood Orange MuffinBlueberry BasilLemon Poppy SeedLemon BlackberryMatcha Chocolate ChipCinnamon PearTriple BerryLemon BlueberryDouble Dark Chocolate ChipEggnogGingerbreadPeanut Butter & ChocolateDark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine ,Lemon Rosemary, & Dark Chocolate & Raspberry muffins!




This recipe is fab four countless reasons. It’s my staple muffin base, minimal ingredients, easy to follow, affordable, contains no dairy or eggs, is packed with cinnamon, buttery soft, perf for any season, can easily be made in bulk, you could add a cream cheese icing drizzle to turn it into a cinnamon roll muffin, great for entertaining, has aesthetic appeal, and is a cinnamon lovers dream!!




If you love all things cinnamon and sugar, you’re going to love these staple Cinnamon & Sugar Muffins!!












Why this recipe is great 







Packed with cinnamon

Buttery soft

Perf for any season! 




























clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cinnamon & Sugar Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 6-8 depending on size 1x






  1. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, baking powder, cinnamon, nutmeg and salt in a large bowl.
  3. In another bowl mash the banana, then add the melted coconut oil, sugar, almond milk and vanilla extract. Blend until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups.Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.The larger you make the muffins the longer it will take to cook thru.
  5. If the tops begin to dry out simply make a tent with aluminum foil and continue baking. I do this with all muffins to preserve the tops! Remove from heat. Allow to cool for 5 minutes before removing from tins.
  6. For the topping:  In a small bowl mix together the cinnamon and sugar.  In another small bowl melt the 5 Tablespoons of vegan butter.
  7. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1




Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.