Dairy Free Cinnamon Muffins

Cinnamon muffins are my favorite kind of dairy free muffins, and especially so when they are dairy free and safe for those of us with lactose intolerance and dairy allergies.  They are by far one of my favorite things to bake. There are so many ways to make them special and different each time I mix up a new batch. I normally don’t repeat a muffin recipe the same way but I am so glad I did with these! Even my husband who doesn’t normally love my dairy free muffins liked these ones.

Dairy Free Cinnamon Muffins

These muffins are rich, dairy free and full of that classic cinnamon flavor.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Breakfast, Dairy free, dairy free cinamon muffins, Easter Breakfast, easter Muffins
Servings: 12

Ingredients

Dry ingredients

  • 2 cups flour
  • ½ cup brown sugar
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp sea salt

Liquid ingredients

  • 1 cup sour coconut milk add 1 tbsp white vinegar and mix
  • 3 tbsp coconut oil melted
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp molasses

Topping

  • 2 tbsp coconut oil melted
  • ¼ cup brown sugar
  • 1 tsp cinnamon

Instructions

  • In a medium sized bowl, mix together the dry ingredients. In a separate bowl mix together the liquid ingredients except for the coconut oil. Add the coconut oil while stirring liquid ingredient and immediately pour the liquids to the dry ingredients and gently fold together. Spoon into muffin tins.
  • Topping: Mix topping together and sprinkle on top of muffins. Using a small knife, gently cut/mix the topping into the muffins. You should still be able to see the topping when you are done cutting it in.
  • Bake at 350 for 30-35 minutes.

Notes

The coconut oil may form small balls when you mix it into the liquid ingredients. This will not effect the taste or texture of your muffins. 
If you want to add a bit of healthy crunch, a teaspoon of chia seeds can be added to the topping mix.

Making the Dairy Free cinnamon Muffins

First I mix all my dry ingredients together and then the liquid ingredients. I then mix them together in the same bowl and the mixture should be thick, slightly lumpy and not over mixed. 

Cinnamon Muffins Batter

I used about 1/4 cup of dairy free cinnamon muffin batter to fill each tin. A 1/4 sized measuring cup along with a scraper worked great for me. If you have a nice large spoon that would work well also. 

The Dairy free Cinnamon Topping

For the topping I melted my 1 1/2 TBSP’s of coconut oil in the microwave and then mixed in the 1/4 cup brown sugar and 1 tsp cinnamon. It forms sort of a paste that I did my best to sprinkle evenly over the muffin batter in the muffin pan.

Cutting in the topping

This part is a little tricky but I don’t think it really matters too how you cut it in. I used a sharp knife and made about 4-5 straight cuts across the top of each muffin. I then made 2 to 4 circles with the knife in each muffin. When I was done I could still see some of the topping showing in each one. Of course you are free to do whatever you would like! I can’t force you to use my method, I just thought I would share it in case this part seemed odd.

Delicious Dairy Free Cinnamon Muffins

Now you know all you need to know (and I’m sure a bit more) to make your own Dairy Free Cinnamon Muffins! I plan on making these again this week for an Easter breakfast or snack. I’m also going to freeze some because muffins in the freezer is always a good thing.

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