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!

Table of Contents
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
- 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.
Chef 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.
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
12-16
servings15
minutes40
minutesIngredients
- 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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