Sticky Bun Cinnamon Muffins

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Sticky Bun Cinnamon Muffins

Gluten Free and Vegan Friendly

When craving that cinnamon roll

Easter morning, I made a vegan friendly version of sticky buns with a simple frosting. Using a banana instead of refined sugar and oat flour instead of refined white flour, this recipe not only satisfied that craving without spiking my blood glucose levels, but is best served warm on a long cozy day locked in the house with family or friends!

Xx— Liv

Step by step

Ingredients:

  • 1 ripe banana

  • 1 tbsp softened coconut oil

  • 1 1/2 c unsweetened almond milk room temp

  • 1/4 c coconut sugar

  • 3 c oat flour

  • 1 tsp cinnamon

  • 1 tsp baking powder

Cinnamon Sugar Filling:

  • 1/3 c coconut sugar

  • 2 tbsp liquid coconut oil

  • 1 tsp cinnamon

Simple Frosting:

  • 1 c organic powdered sugar

  • 1/2 tsp pure vanilla extract

  • 2 tbsp almond milk unsweetened

Method:

  • Preheat the oven to 350F and line muffin tin with paper liners or spray with coconut oil

  • Mash ripe banana in large mixing bowl with fork then add coconut sugar, coconut oil, and almond milk

  • In food processor, grind 2 c of rolled organic oats until flour like consistency is present

  • Slowly stir in oat flour with wooden spoon then add salt, cinnamon, and baking powder

  • Fold the mixture then take one tbsp at a time and fill each muffin tin with mix

  • In small mixing bowl, whisk together the cinnamon sugar filling and add 1 tbsp of mix to each muffin mix

  • Top the cinnamon sugar filling with another tbsp of baking mixture

  • Bake in oven for 18-20 minutes

  • While muffins are baking, whisk together the simple icing

  • Allow muffins to cool for five minutes before topping with icing then enjoy

liv well daily