Photo by: Eaton Vegan
Muffins, so simple and quick to make, give breakfast something to smile about. These cinnamon muffins filled my home with the aroma of baked goodness that promised something delicious when they came out of the oven, and they did not disappoint. They weren't too dense, weren't too light, had just the right amount of cinnamon spice and moisture, and rose perfectly. These muffins are always a treat to make and what's not to love about the smell of baking cinnamon throughout your home? If you like cinnamon muffins, you'll love these. Enjoy!
I followed this recipe exact except: I doubled the crumb topping which seemed to cover the muffins better (I have to admit, the crumb topping was so good, I ate the tiny bit that was left over in the bowl,) and I used refined coconut oil. Unrefined coconut oil, tends to give a coconut aftertaste to whatever you're cooking, which unless it specifically calls for it, I'm not a fan of. I didn't want these cinnamon muffins having a coconut aftertaste, so I used refined.
Thank you to Tina Jui at The Worktop for this lovely recipe!
Brands I used:
Brown Sugar: Florida Crystals
Coconut Oil: Spectrum Refined Coconut Oil
Spelt Flour: One Degree Organics
Flax Seed: Bobs Red Mill
Plant-Based Milk: Unsweetened/Unflavored Soy, Whole Foods 365 Brand
Vinegar ( I used white here, but will try apple-cider next time to compare): White, Whole Foods 365 Brand
Baking Cups: If you Care
The full recipe can be found here at Tina's website: https://www.theworktop.com/breakfast-brunch-recipes/cinnamon-breakfast-muffins-vegan-healthy-easy/
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