Breakfast Cinnamon Muffins

Enjoy a healthy treat for breakfast with these cinnamon muffins. So easy to make!

MAKES 12 | PREP: 10 mins | BAKING: 20 mins | TOTAL: 30 mins


Cinnamon crumble topping:

  • 1/4 cup rolled oats
  • 1 tbs brown sugar
  • 1 tbs coconut oil (melted)
  • 1/4 tspn cinnamon

Muffin batter:

  • 1 1/2 cups organic flour
  • 3/4 cup raw sugar
  • 2 tspns baking powder
  • 1/4 tspn baking soda
  • 2 tspns ground cinnamon
  • 1 pinch salt
  • 2 flax eggs (2 tbs ground flaxseed + 1/3 cup water)
  • 3/4 cup coconut milk (or plant milk of your choice)
  • 1/3 sunflower oil
  • 1 tspn vinegar



  1. Preheat oven to 200°C/400°F.
  2. Line a 12-cup muffin tin with paper liners.
  3. In a small bowl, mix the ground flaxseed together with water and set aside to gel.
  4. Mix together the rolled oats, cinnamon, brown sugar and coconut oil for the topping and set aside.
  5. In a large bowl, sift the flour, baking powder, baking soda, cinnamon and salt. Mix in the raw sugar.
  6. Use a different bowl for the wet ingredients and mix the coconut milk, sunflower oil, vinegar, and flax egg until well combined.
  7. Spoon the batter evenly into the muffin cups. Place the cinnamon crumble on top.
  8. Bake in the oven for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
  9. Allow to cool on a wire rack. Then they’re ready to serve.


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