Vegan Cinnamon Roll Muffins Recipe


  • 130 grams raw cashews 1 cup
  • 50 grams pitted medjool dates 1/2 cup
  • 2 ripe bananas 220 grams
  • 60 grams rolled oats
  • 1/2 cup almond milk
  • 1 tbsp baking powder
  • 1/8 tsp salt

For the cinnamon swirl:

  • 2 tbsp flaxmeal
  • 2 tbsp brown sugar
  • 2 tbsp avocado oil
  • 1 tsp cinnamon


Here are the instructions that you will need to follow in order to complete this recipe:

  1. First, you need to preheat the oven to 350F.
  2. For the next step, using a large blender or food processor, add all of the cashews, dates, bananas, oats, almond milk, baking powder and salt together. Now, you want to blend everything until a smooth batter forms. It’s okay to stop your blender and mix the batter a bit to make sure there are no lumps. The mixing process should take just a couple of minutes.
  3. Then, in a small bowl, mix together all of the flax meal, cinnamon, brown sugar, and avocado oil together until you get a smooth paste. You should do this step by hand using a spoon or a whisk, or a hand mixer if you want. The mixing process should take a few minutes for everything to form together but the batter is delicate and shouldn’t be over whipped together. Now, you need to set that aside.
  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.
  5. Top off each muffin with one more spoonful of batter so that the cinnamon swirl is slightly covered, but not completely.
  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.
  7. Bake the muffins at 350F for 18-22 minutes or until you can insert a toothpick and it comes out clean.
  8. Serve warm and enjoy!