Mustard Free Vegan Coffee Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

4.6

(14)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the streusel

½ cup packed light brown sugar
⅓ cup all-purpose flour
1 tsp ground cinnamon
3 tbsp vegan butter, cold and cut into small pieces

For the muffins

2 cups all-purpose flour
¾ cup organic cane sugar
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tbsp 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 paper liners or lightly grease each cup.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!