Cinnamon Roll Muffins

Cinnamon Roll Muffins

Yesterday was a clunky day. So while these were in the oven, I was increasingly convinced that I was making clunky muffins as well. I liked the idea of cinnamon roll muffins made of healthy ingredients and low in fat, but wasn’t sure these were it. I waited until this morning for a proper breakfast taste test, and I can safely report that they are not a product of yesterday’s cosmic misalignments. They turned out fine.

I’m at a new place in my baking; this recipe called for almond milk, ground flaxseed, and natural cane sugar, and mysteriously, I already had all three.

all three

I started with whole wheat white flour, then added the flaxseed, after Googling to make sure that ground flaxseed was the same thing as flaxseed meal.

flaxseed goes in

Cinnamon & nutmeg were next. I put in just shy of two teaspoons of cinnamon, and just grated nutmeg until I was bored. Came out to about half a teaspoon. Baking soda, baking powder, and salt went in last, before whisking.

dry ingredients

I took out another bowl, and dumped in half a cup of the cane sugar. Then, despite my own personal feelings about applesauce, I added half a cup of it.

adding applesauce

Next, a cup of almond milk.

adding almond milk

After adding a teaspoon of vanilla, I whisked that together, then poured it into the bowl with the dry ingredients.

adding wet to dry

Once I mixed it all together, I confess it looked a little like…paste.


I scooped it out into muffin tins, and prepared the cinnamon sugar.

cinnamon sugar

After I topped each muffin with it, I decided to go for the gold and got out a toothpick to TRY to swirl it.


My swirling wasn’t that effective.


It said to bake for 20-25 minutes, but at 18, mine were thoroughly done.

muffins in pan

I thought they looked good, if swirl-less.


I tasted one last night, and didn’t love it, but when I had one for breakfast this morning, I liked it a whole lot more.

The general consensus is that they are good. I agree with Nathaniel’s assessment: the top is tasty, the inside part is a bit bland. He suggests adding more spices. I think he’s right. The texture is a little dense, but in a good way, one muffin is actually nicely filling without being heavy. At 3 P+, totally worth taking Nathaniel’s suggestion and making these tastier.


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