Cinnamon Roll Muffins | Vegan & Gluten Free

Step 1

Preheat the oven to 350F.

Step 2

In a large blender or food processor, add the cashews, dates, bananas, oats, almond milk, baking powder and salt. Blend until a smooth batter forms.

Step 3

In a small bowl, mix together the flax meal, cinnamon, brown sugar, and avocado oil until you get a smooth paste. Set that aside.

Step 4

In a muffin-lined tin, pour the batter about 2/3 of the way up the muffin cups. Add a scoop of the cinnamon swirl mix to the top of each muffin.

Step 5

Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.

Step 6

Use a toothpick to swirl the top of each muffin in a circular motion so that the cinnamon mixture looks like a swirl on top.

Step 7

Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.

Step 8

Serve warm!