Sometimes in life, we just need a fresh cinnamon muffin with a cup of tea… How I love these muffins, they are really fluffy, full of flavour and so easy to make.

Cinnamon muffins

You can store them for 2 to 3 days.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Vegan, Vegetarian
Servings 12


  • 12 muffin cups



  • cups mashed bananas that's equal to 3 - 4 bananas
  • 60 ml plant-based milk
  • ¼ cup applesauce 
  • 2 tbsp coconut oil 
  • 1 tsp vanilla extract
  • 190 g flour
  • tsp baking powder
  • 100 g xylitol 
  • pinch of salt

Cinnamon filling

  • 110 g dark cane sugar
  • 1 tbsp cinnamon
  • 1 tbsp flour
  • 2 tbsp coconut oil


  • Preheat the oven to 175°C
  • Line a muffin tin with paper cases.
  • In one bowl combine: mashed bananas, plant-based milk, applesauce, melted oil and vanilla extract.
  • In the second bowl combine: flour, baking powder, xylitol and salt.
  • Pour the content of the wet ingredients to the dry ingredients. Stir until the dough is smooth.
  • In a separate bowl combine ingredients for the cinnamon filling.
  • Put a tablespoon of the muffin dough into each muffin cup, then place ¼ teaspoon of cinnamon filling on the top of the dough and cover it with another spoon of dough.
  • Using a skewer stick, mix the contents of dough a few times so that the cinnamon filling mixes with the rest of the dough.
  • Put the muffins in a preheated oven and bake for about 20 minutes until golden brown.
  • You can check that they are baked by inserting a skewer stick and checking if it comes out dry.


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Keyword delicious, quick