Cinnamon Roll MUFFINS

Shall I continue the muffin obsession? Yes I think I shall... And since you asked so nicely on Friday for these... Here you go!

The recipe comes via Fat Free Vegan (awesome site, go check it out!). I adapted it slightly... so the one below is my version of it. I made a batch of these for Mothers Day brunch, between John myself and his parents... they were all gone by the end of brunch... so I made up another batch later in the day :) In that batch I subbed a ripe banana for the pumpkin (since I had no pumpkin left...) and had a really good banana-y cinnamon roll muffin YUM!

Cinnamon Swirl Muffins

(adapted from Fat Free Vegan)

1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons ground flax seeds
1/2 cup pumpkin puree (also made a version with a medium mashed ripe banana)
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla extract
1/2 cup splenda granulated (or use 1/2 cup agave nectar like she does)

4 tablespoons white sugar
1 teaspoon cinnamon

Preheat oven to 350F. Spray muffin tin with non-stick spray. (I find it best not to use paper liners--the muffins will stick to them.)

Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (pumpkin through splenda). In an even smaller bowl, mix the sugar and cinnamon.

Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

If you make them this way here are the stats:

18 chews:

Anonymous said...

Those sound really yummy with cinnamon and pumpkin puree!

Steph said...

One day, I'll have to try your healthy muffins!

Steph Chows ... leaving no muffin unbaked! LOL

They look scrumptious, Step!

Anne said...

Oh my gosh, these look delicious. I've bookmarked these to try them!

Pearl said...

ooh! bookmarked.

Marta said...

I need look nowhere else for muffin recipes anymore! I'll just keep making the ones you suggest! Thanks Steph!

Cinnamon and sugar work for any baked good. :)

Mrs. C said...

I love your blog and all the food on it!!

I've seriously just printed out your entire blog!

Love it and I'm looking forward to reading more!!

Pam said...

I am loving these muffins... I sure wish I had one right now slathered in butter.

Reeni♥ said...

I love cinnamon rolls! I love bananas! I love muffins! I love cinnamon roll banana muffins!

Sara said...

I love the idea of a cinnamon roll muffin! And these are even healthy too, they look delicious.

Astra Libris said...

Oh my goodness, these are purely brilliant!!! Healthy cinnamon rolls in muffin form = best thing ever!!

stephchows said...

OK there were some seriously funny comments here.. lol what do you think?? name change to steph chows muffins? LOL :)

PheMom said...

Oh my! These look great! As for the muffin love, bring it on!

i love your blog!! and i need to try this recipe! i think i have everything on hand except all purpose flour (haha go figure)... do many muffins does the recipe make?

stephchows said...

Glad you like it sarah!! This recipe makes 12 muffins, hope you like it!

Samtastic125 said...

I made a 1/2 recipe. I didn't have any pumpkin so I subbed in banana. Unfortunately it's too strong of a banana taste now. I'll have to retry using pumpkin.

The pumpkin is a much milder flavor for sure, I say give it a go again! :)

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