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

STEPS:

  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!

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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