I’ve been craving cinnamon buns so bad lately. Vegan cinnamon buns aren’t easy to come by, and even when you do find them, they are full of fat. So, I set out to make something to satisfy the craving but I didn’t want to go off track on my vegan no-oil lifestyle. These are super yummy, and they smell and taste like a cinnamon bun! They do have a lot of sugar, and aren’t exactly a health food, but you could do much worse. And my craving is gone, so I’ll take it as a win. 🙂
Cinnamon Bun Muffins
1 3/4 cups whole wheat pastry flour
1/3 cup unrefined sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons commercial egg replacer (I use Ener-G) whisked with 2 tablespoons warm water
1 cup unsweetened non-dairy milk
1/2 cup applesauce
For the glaze:
1/2 cup powdered sugar (you can make your own by pulverizing unrefined sugar in a blender)
almond extract (optional)
Preheat oven to 350 degrees. Place cupcake liners in a 12 cup muffin tin.
Mix the dry ingredients together in a large bowl. In a separate bowl, whisk together wet ingredients. Slowly mix wet ingredients into dry until you have a smooth batter. Fill muffin cups about 1/4 full of batter. Bake for 15-20 minutes.
Remove from oven and place the muffins on a cooling rack. While they cool, make your sugar glaze. Add water to the sugar, 1 tablespoon at a time while whisking. Add the water in small batches – YOU WILL NOT NEED MUCH. You want the glaze to be thick and creamy – not quite as think as frosting, but not runny, either. If you accidentally add too much water, add more sugar until you get the right consistency. I added a splash of almond extract to mine, and I liked the flavor compliment. If you have some, you might consider adding it, but no need to add it if you don’t have it. It’s fine without it.
Once the muffins are cool, drizzle the glaze over the muffins and spread it evenly. Yes, this recipe makes 12 muffins, but there were only 9 left by the time I got around to taking the picture. 😉