I’m Celeste from The Whole Serving, and over on my blog you will find delicious vegetarian and vegan dishes. Some of the favorites are Apple Cinnamon Sticky Buns, Mushroom Bul Go Gi Lettuce Wraps, and Vegan Queso with Spiced Tortilla Chips  just to name a few. I hope you stop by for a visit and find some that will soon become your favorites. Please leave me a comment so I’ll know you stopped by.

Quick and easy, moist and tender are words that I would use to describe this recipe, you’ll never miss the eggs.

I did however, omit the step of dipping the muffin into melted vegan butter before dipping into the cinnamon sugar, just didn’t want to add any extra calories. Dipping them in the butter before the sugar will get more sugar on your muffins, but dipping the muffins in the sugar while they are still warm worked for me.

Enjoy them with a glass of almond, cashew or any milk of your choice, a cup of tea or coffee. But let me warn you, it’s hard to eat just one or two or three or four.

It’s a big hit with my family, I made a second batch using my donut pan.

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Cinnamon Sugar Donut Muffins

Recipe fromTexanerin Baking

Servings 32

Calories 101kcal

Author Celeste @TheWholeServing

Ingredients

• 1 3/4 cups white whole wheat or plain all-purpose flour
• 1/2 cup unrefined sugar or granulated sugar for sweeter muffins use 3/4 cup
• 1 tablespoon baking powder
• 1/4 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 cup applesauce
• 1/2 cup almond milk warmed
• 1/2 cup melted refined coconut oil or canola oil
• 2 tablespoons maple syrup
• 1/3 cup melted vegan butter or melted coconut oil
• 3 tablespoons of granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.
• In a medium bowl, mix together the first five ingredients.
• In a large bowl mix the applesauce, warm milk, oil and syrup.
• Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.
• Fill the muffin tin almost to the top.
• Bake for 8 to 10 minutes or until muffins spring back when touched.
• While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.
• When muffins are done, allow the to cool slightly enough to handle them.
• Turn them out of the pan and roll them in the sugar mixture, coating them completely.
• If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.
• Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm.
• Store leftovers in an airtight container in the fridge, that's if you have leftovers.
• Have Fun and Enjoy!

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 11.7g | Protein: 0.8g | Fat: 5.9g | Saturated Fat: 2.4g | Sodium: 53.9mg | Fiber: 0.5g | Sugar: 5.8g

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