Eosinophilic Esophagitis Friendly Vegan Cinnamon Streusel Muffins
Total time47 min
Prep time20 min
Cook time22 min
5.0(14)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the streusel
- ⅓ cup vegan butter, melted and slightly cooled
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ⅓ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
For the muffins
- 2 cups all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup organic cane sugar
- ½ cup vegan butter, melted and slightly cooled
- 1 cup plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
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