Vegan Spelt Cinnamon Coffee Cake Muffins

spelt coffee cake muffins fi
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Ever miss the taste of those amazing cinnamon coffee cakes, especially when the weather turns chilly? If you’re vegan or trying to eat more plant-based foods, you know the struggle. Most coffee cakes are full of dairy and other stuff you want to avoid.

But don’t worry, we’ve got the perfect fix: Vegan Plant-Based Spelt Cinnamon Coffee Cake Muffins!

These muffins are a game changer. They’re easy to make and super tasty. Plus, they use spelt flour, which is a healthier option. Whether you need a quick breakfast, a snack, or a treat to enjoy with your afternoon coffee, these muffins have you covered.

So, let’s dive in and make your new favorite fall treat!

Vegan Plant-Based Spelt Cinnamon Coffee Cake Muffins Recipe

Ready to satisfy those fall cravings with a delicious and wholesome treat? Let’s get baking!

Ingredients:

For the Cake Batter:
  • 4 tbsp organic ground flax + 10 tbsp water (to make flax eggs)
  • 1 1/2 cups organic coconut oil, melted
  • 1 1/2 cups organic coconut sugar
  • 1 1/3 cups organic plant-based milk or water
  • 4 cups organic spelt flour (self-milled if possible for maximum nutrients and fiber)
  • 2/3 tbsp baking soda
  • 2 tsp cinnamon
  • 1 tsp clove (optional)
For the Cinnamon Swirl:
  • 1/4 cup organic coconut sugar
  • 1 tsp cinnamon
For the Crumble:
  • 1 1/4 cups organic spelt flour
  • 1/3 cup organic coconut oil
  • 1/2 cup organic coconut sugar

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper or reusable silicone liners.
  2. Make Flax Eggs: Mix 4 tbsp of ground flax with 10 tbsp of water in a small bowl. Stir well and set aside for about 10 minutes until it thickens into a gel-like consistency.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, coconut sugar, and plant-based milk (or water).
  4. Add Flax Eggs: Once the flax egg mixture is ready, add it to the wet ingredients and mix until well combined.
  5. Mix Dry Ingredients: In a separate bowl, combine the spelt flour, baking soda, cinnamon, and optional clove.
  6. Combine Wet and Dry Mixtures: Add the dry mixture to the wet mixture and stir until just combined. Be careful not to overmix.
  7. Make Cinnamon Swirl: In a small bowl, mix together 1/4 cup coconut sugar and 1 tsp of cinnamon.
  8. Fill tins: Line your muffin tins with cupcake or jumbo muffin liners. Start by laddling the cake batter half way up the muffin liners.
  9. Add Swirl to Batter: Add about 1-2 tsp of the cinnamon swirl into batter and swirl using a chopstick or toothpick.
  10. Top with cake batter: Fill the rest of the muffin tin with the batter until it fills about 80%.
  11. Prepare Crumble: In another bowl, combine the crumble ingredients—spelt flour, coconut oil, and coconut sugar. Use your fingers to mix until a crumbly texture forms.
  12. Assemble Muffins: Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Sprinkle the crumble on top of each muffin.
  13. Bake: Place the muffin tin in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  14. Cool and Enjoy: Allow the muffins to cool for a few minutes in the muffin tin, then transfer them to a wire rack to cool completely.

Chef Notes:

  1. Self-Milled Flour: If you have the ability to mill your own spelt flour, you’ll retain more of the nutrients and fiber, making your muffins even healthier.
  2. Flax Eggs: Make sure to let your flax eggs sit until they reach a gel-like consistency; this is essential for binding the ingredients.
  3. Crumble Topping: Feel free to experiment with adding nuts or seeds to the crumble for extra texture and flavor.
  4. Storing: These muffins keep well in an airtight container for up to 4 days. They can also be frozen and thawed for an anytime treat.
  5. Swirling Technique: Don’t over-swirl the cinnamon mixture; a few simple twists of a toothpick or chopstick will do the job and give you that lovely cinnamon ribbon effect.

Conclusion

And there you have it—a simple yet utterly delicious recipe for Vegan Plant-Based Spelt Cinnamon Coffee Cake Muffins! With a moist, flavorful interior and a delightful crumbly top, these muffins are set to become your new fall favorite. They are the perfect answer for anyone who has ever yearned for a classic coffee cake but wanted to stick to plant-based ingredients. Ideal for breakfast, a snack, or even as a wholesome dessert, you’re going to want to make these time and time again.

Vegan Spelt Cinnamon Coffee Cake Muffins

Servings

12-16

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • For the Cake Batter:
  • 4 tbsp organic ground flax + 10 tbsp water (to make flax eggs)

  • 4 cups organic spelt flour (self-milled if possible for maximum nutrients and fiber)

  • 1 1/2 cups organic coconut oil, melted

  • 1 1/2 cups organic coconut sugar

  • 1 1/3 cups organic plant-based milk or water

  • 2/3 tbsp baking soda

  • 2 tsp cinnamon

  • 1 tsp clove (optional)

  • For the Cinnamon Swirl:
  • 1/4 cup organic coconut sugar

  • 1 tsp cinnamon

  • For the Crumble:
  • 1 1/4 cups organic spelt flour

  • 1/3 cup organic coconut oil

  • 1/2 cup organic coconut sugar

Directions

  • Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper or reusable silicone liners.
  • Make Flax Eggs: Mix 4 tbsp of ground flax with 10 tbsp of water in a small bowl. Stir well and set aside for about 10 minutes until it thickens into a gel-like consistency.
  • Combine Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, coconut sugar, and plant-based milk (or water).
  • Add Flax Eggs: Once the flax egg mixture is ready, add it to the wet ingredients and mix until well combined.
  • Mix Dry Ingredients: In a separate bowl, combine the spelt flour, baking soda, cinnamon, and optional clove.
  • Combine Wet and Dry Mixtures: Add the dry mixture to the wet mixture and stir until just combined. Be careful not to overmix.
  • Make Cinnamon Swirl: In a small bowl, mix together 1/4 cup coconut sugar and 1 tsp of cinnamon.
  • Fill tins: Line your muffin tins with cupcake or jumbo muffin liners. Start by laddling the cake batter half way up the muffin liners.
  • Add Swirl to Batter: Add about 1-2 tsp of the cinnamon swirl into batter and swirl using a chopstick or toothpick.
  • Top with cake batter: Fill the rest of the muffin tin with the batter until it fills about 80%.
  • Prepare Crumble: In another bowl, combine the crumble ingredients—spelt flour, coconut oil, and coconut sugar. Use your fingers to mix until a crumbly texture forms.
  • Assemble Muffins: Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Sprinkle the crumble on top of each muffin.
  • Bake: Place the muffin tin in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Enjoy: Allow the muffins to cool for a few minutes in the muffin tin, then transfer them to a wire rack to cool completely.

Notes

  • Self-Milled Flour: If you have the ability to mill your own spelt flour, you’ll retain more of the nutrients and fiber, making your muffins even healthier.
  • Flax Eggs: Make sure to let your flax eggs sit until they reach a gel-like consistency; this is essential for binding the ingredients.
  • Crumble Topping: Feel free to experiment with adding nuts or seeds to the crumble for extra texture and flavor.
  • Storing: These muffins keep well in an airtight container for up to 4 days. They can also be frozen and thawed for an anytime treat.
  • Swirling Technique: Don’t over-swirl the cinnamon mixture; a few simple twists of a toothpick or chopstick will do the job and give you that lovely cinnamon ribbon effect.

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