If you haven't been sprinkled with some autumn baking fairy dust yet, you know the kind that makes you suddenly have an unquenchable thirst for all things muffin-topped, loaf-baked and warm-from-the-oven, this nine ingredient muffin recipe just might get you in the mood. And in the kitchen. Pair these Cinnamon Toast Morning Muffins with your first Pumpkin Spice Latte of the season, or with my favorite Hot Pumpkin Mug.
These muffins are moist and fluffy with cinnamon-sugar, espresso, buttery bliss and fall warmth in every cinnamon-toast inspired bite. Plus there is a nice amount of protein in these gluten-free, vegan gems. Share this muffin platter with your very best friends..
Inspired. I was browsing the internet when I found a (non-vegan) muffin recipe that inspired me. Sweet Butter's Coffee Doughnut Muffins. Cinnamon sugar-dipped with coffee built into the recipe. Well I simply had to veganize these dreamy bites.
And I think I did something right because these morning muffins are crazy-good. I will be making them all autumn long. And I will probably add in some pumpkin the next time I make these for some pumpkin-spice flair!
Two Versions. My first attempt at this recipe used organic whole wheat flour. They were light and lovely and totally amazing. But I wanted to try the gluten-free version too. And to my joy, the GF version is JUST as delicious, fluffy and moist.
Tip: Make sure to process your rolled oats long enough so that the oat flour you make is ultra-fine. (I use my Blendtec for this process, a Vitamix, another brand high speed blender or food processor will work.)
Gluten-free version..
Wheat Flour Version...
Cinnamon Toast Morning Muffins
By Published 09/11/2014
Warm and fluffy, these cinnamon-sugar topped muffins are gluten-free, vegan and just what you crave on a cozy morning.
Ingredients
- 2 cups + 2 tablespoon oat flour (homemade from rolled oats) -- traditional wheat flour can also be used
- 1 tablespoon baking powder
- ½ teaspoon salt (pink salt used)
- 2 teaspoon cinnamon
- ¼ teaspoon vanilla bean powder (or ½ teaspoon vanilla extract)
- 11oz silken tofu (organic + non-GMO)
- ½ cup melted vegan butter (Earth Balance)
- ½ teaspoon apple cider vinegar
- 1 shot freshly brewed espresso
- 1 cup coconut sugar
- topping: 1 tablespoon cinnamon sugar mix
- 2 teaspoon vegan butter: for greasing muffin tin
Instructions
- Preheat oven to 400 degrees. Grease a muffin tin with 2 teaspoon vegan butter.
- Process rolled oats into your flour. Add the flour, baking powder, salt and cinnamon to a large mixing bowl and stir well.
- In a blender, add the silken tofu, cider vinegar, espresso, melted vegan butter and sugar. Blend until smooth.
- Pour the wet mixture into the mixing bowl and stir until a batter forms.
- Spoon batter into muffin tins and top each muffin with the cinnamon-sugar sprinkle - generous amounts.
- Bake at 400 degrees for 12 minutes, then reduce heat to 350 and bake another 8 minutes. Serve warm or store in the fridge or freezer if not eating within a day.
Yield: 12 muffinsPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 20 mins. Total time: 30 mins.
Nutrition
- Calories: 221
- Fat: 9.4g
- Dietaryfiber: 2g
- Protein: 5g
- Totalcarbs: 30g
Tags: muffins,breakfast,cinnamon,tofu,glutenfree,cinnamon sugar,oats,vegan
JanetS says
Whole Wheat Flour will always require more liquid because of the bran, in my experience.
JanetS says
I'd suggest looking for another coconut flour muffin recipe that you can transfer some of the ideas you like from this one to that. Coconut flour uses a lot of eggs.
JanetS says
I cut way down on the sugar for 12 muffins, so don't see why you can't sub stevia to taste.
JanetS says
We also use applesauce in most sweet baked good as my husband doesn't eat any kind of sweetener.
JanetS says
Soy is a bean. Not too many people with bean allergies. I wouldn't be surprised if it's actually a problem with GMOgrown soy that contains foreign products in the genetic material as well as other chemicals like glyphosate (round-up) used in growing and harvesting the GMO crops. Have you tried organic tofu?
s says
Absolutely one of the best things I've ever baked. Used dairy butter and plain brown sugar. Curious to try with oil replacing the butter or ghee.
JanetS says
Neither of those non-grain flours will substitute for oats or wheat. As you found out, coconut flour absorbs a lot of liquid and most recipes use very little of it, along with a lot of eggs, and the almond flour will not absorb as much liquid since it's a nut.
Kim says
This is a great recipe!! I used 15 oz tofu, and added a bit of flour. Too sweet for me so I only used 1/2 cup of sugar the next time. Also tried it with firm tofu- came out great. Yum!!!
Jenny Mitch says
Hi Kathy. These muffins sound wonderful. However, I am not tofu's biggest fan. Ok. TBH we don't like each other. What can I substitute? Looking forward to some delicious 😋 muffin mornings.
jules says
what can i substitute for the espresso and coconut sugar?
Brandee says
There is vanilla in the ingredients but I don't see where it is used in the recipe...is it supposed to be used?
Kathy Patalsky says
Add with the liquids. My error. Thanks for letting me know :)#yiv8432337304 #yiv8432337304 a:hover, #yiv8432337304 a:hover span {color:#1188d2!important;}#yiv8432337304 .yiv8432337304button-cta:hover {color:#ffffff!important;background-color:#1188d2!important;}#yiv8432337304 .yiv8432337304button-cta:hover span {color:#ffffff!important;}#yiv8432337304 #yiv8432337304 #yiv8432337304 #yiv8432337304outlook a {padding:0;}#yiv8432337304 body {width:100% !important;}#yiv8432337304 .yiv8432337304ReadMsgBody {width:100%;}#yiv8432337304 .yiv8432337304ExternalClass {width:100%;display:block;}#yiv8432337304 @media screen and ( _filtered_a ){#yiv8432337304 html {}#yiv8432337304 .yiv8432337304content {width:100%;}#yiv8432337304 table {border-collapse:collapse;}#yiv8432337304 h2.yiv8432337304headline {font-weight:700;font-size:20px!important;margin-bottom:5px;}#yiv8432337304 .yiv8432337304button-cta {display:block!important;padding:0!important;}#yiv8432337304 div.yiv8432337304header {padding-top:20px;}#yiv8432337304 div.yiv8432337304footer {padding-bottom:20px;}}#yiv8432337304 #yiv8432337304 p.yiv8432337304mod-tools a:hover {color:white!important;background:#8c989f!important;}#yiv8432337304 @media screen and ( _filtered_a ){#yiv8432337304 td.yiv8432337304avatar, #yiv8432337304 td.yiv8432337304spacer {width:38px!important;}#yiv8432337304 td.yiv8432337304avatar img, #yiv8432337304 td.yiv8432337304spacer img {width:28px!important;}}
Gloria says
Made these this morning -- came out unbelievably good!! Thanks for the great recipe.
Emily Hamer says
I've tried to make these twice; the first time with coconut flour and now with almond flour, both times rhey came out soggy☹
Titano Boa says
What else can be substituted for the (poisonous) soy? (Soy is the topmost allergen source in foods, peanuts are second. Read "The Whole Soy Story" by Dr. Kaayla Daniels.)
Sheila says
Hi Kathy...Diabetic here, can stevia be substituted anywhere in this recipe??
Lauren Morra says
Just made these this morning and mmmmm they are delicious! Thanks for the recipe!
Tanya says
Looks tasty! But, oats are not gluten free. 1 in 5 people with coeliac disease will react to oats (wheat free oats, that is) although strangely, food standards in Europe and the USA label oats as gluten free. The gluten in oats is called avenin. Just FYI 🙂
Alba Negra says
Dear Kathy, what would you suggest I use proportionnaly if I wanted to substitute the oats with coconut flour and the vegan butter with coconut oïl?
Amanda says
I just made these and they warm my heart! Perfect for Autumn:)
Kathy Patalsky says
So glad!
The vegan 8 says
This looks incredibly delicious and perfect for fall Kathy!! Love the tops!
Sophie G says
to get 2 cups + 2 T of fine oat flour, how much quick rolled oats did you grind?
A.L. says
How would coconut oil work as a substitute for the Earth Balance?
Steanie says
These are good, albeit a little too salty for my tastes. I will use olive oil instead of Earth Balance or just omit the 1/2 teaspoon of salt next time. I went with whole wheat flour for my muffins. What should have been a batter turned out to be a stiff dough, even though I had properly measured out the flour, and I needed a lot more liquid than was called for in the recipe. I assumed correctly that the liquid ingredients would be inadequate after I blended them together without the dry sugar, so I waited to add any sweetener until after step four of the recipe. I ended up using maple syrup, instead, as well as maybe 1/3 cup more strong coffee. I think the problem was that my silken tofu had significantly less water than yours, Kathy. The muffins baked perfectly at the given temperatures and times. I stored them in the fridge last night, and they taste better today.
hannah says
Another sub question -- what about using coconut oil for the Earth Balance? As solids, they are about the same consistency, so I feel like it would be an OK swap. Thoughts?!
Natalie says
These look amazing. I love the addition of oats instead of regular flour.. More hearty! Yum. But might try subbing coconut oil instead of the EB. Thanks!
Iel Balangue says
Can i sub apple sauce for the vegan butter? Do i need to add chia?
jenpolenzani says
I want to make for my kids, without the espresso. What should I use instead?
Kathy Patalsky says
Subbing with fresh orange juice would be a nice touch. Or and nondairy milk
Mommybee says
I'm sold on these! Making them tomorrow, how much oats should I use to get two cups+2tbsp of oat flour? And can I skip/replace coffee with something else so my kids can eat these too?
Heather McClees says
Oh Kathy! I'm dying over these!! I have all the ingredients so I simply must make them. I've gotta add raisins though- they just SCREAM fall to me:) I love your muffin recipes so these are definitely going down in my recipes book:) Thanks for sharing!
Kathy Patalsky says
Ooo golden raisins or even chopped dates would be dreamy to add. Chopped walnuts too. Or pecans 🙂 so many addin possibilities!
Monica says
Do you think subbing pumpkin puree for the silken tofu would work? Or is silken tofu a lot more moist?
Kathy Patalsky says
I bet it would! I might add in 1 tsp chia or ground flax seeds for a bit for binding. The pumpkin can be a bit more watery than tofu at times.
Healthy Cooking says
Did you use pumpkin? I was wondering what to use to replace the tofu also.
John Hartil says
What a great way to start the day!!
BabyJune says
OMG those look amazing! I just love the use crunchy crust on here, reminds me of the buttery bakery muffins I used to love as a kid. But homemade is always better. Def adding this to my bookmarks 🙂
Kathy Patalsky says
Thanks! And if you and even more of a crumble topping, you could combine 1 tsp melted vegan butter with 1/3 cup oat flour and 1tbsp cinnamon sugar. Then add the crumble topping.
JB24 says
I don't have an espresso machine, can I use a strong coffee instead?
Kathy Patalsky says
Yup! That works fine!
Marfigs says
Oh my, I think I just had a mind-tummy spasm of delight looking at these drool-worthy pics! I love recipes with tofu, so this is on m to-do list 😀
Kathy Patalsky says
Me too! Yay tofu 🙂 silken tofu is my favorite egg replacer for baking.
Sarojini says
These look fab, thanks for inventing them:) never tried coconut sugar in baking before, it always gets used up in raw choc recipes and ice cream!
Kathy Patalsky says
Coconut sugar is great! It has a caramel-y flavor like brown sugar. Love it!!