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.
Equipment
- 12 muffin cups
Ingredients
Muffins
- 1½ 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
- 2½ 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
Instructions
- 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.
Notes
Did you make this recipe? 
