Breakfast Dessert

Cinnamon Sugar Muffins

“I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery

In honor of my favorite month, I decided to try a muffin recipe inspired by apple cider donuts. I can’t guarantee that these muffins are any healthier than a donut, but at least they’re dairy free! They definitely taste more like cake than a traditional muffin, but I enjoyed eating them as breakfast and dessert! (healthy, I know.)

INGREDIENTS: (16-18 reg. sized muffins)

  • 2 cups flour
  • 1 cup white sugar
  • 4 tsp. baking powder
  • 1 heaping TBSP baking powder
  • 1 TBSP cinnamon
  • 1/2 tsp. salt
  • 1 cup unsweetened almond milk (Silk is still my favorite)
  • 1/2 cup canola oil
  • 2 eggs
  • extra sugar and cinnamon to sprinkle on top


  1. Preheat oven to 375F. Line 18 muffin tins with paper cups.
  2. Mix the flour, sugar, baking powder, cinnamon, and salt together.
  3. In a different bowl, mix together the almond milk, eggs, and canola oil. Pour into the dry ingredients and combine well.
  4. Pour the batter evenly amongst the cups. Sprinkle a generous pinch of cinnamon and sugar on top of each muffin before placing into the oven.
  5. Bake the muffins for approx. 15-20 minutes. Check on them at 12 minutes just in case! Once they’re ready, I dipped them into more cinnamon and sugar.

I highly recommend pouring a glass of hot apple cider to go with. Enjoy and happy fall!



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