Go Back Email Link
–+ servings
The inside of a cinnamon swirl muffin on top of whole cinnamon swirl muffins on a cooling rack.
Melissa Altman-Traub MS, RDN, LDN

Cinnamon Swirl Muffins with Oatmeal (Vegan)

No ratings yet
Cinnamon swirl muffins with oatmeal are a homemade plant-based treat perfect for breakfast or an afternoon snack. These vegan muffins are made with oatmeal and flour, with a crunchy cinnamon topping swirled through it: irresistible!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 198
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cinnamon Streusel Mixture
  • ¼ cup rolled oats
  • ¼ cup white sugar organic
  • 3 tablespoons vegan margarine
  • 2 teaspoons cinnamon
Muffins
  • nonstick cooking spray
  • 1½ cup all-purpose flour (172 grams)
  • 1 cup rolled oats, processed into flour (101 grams)
  • ⅓ cup brown sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup plant-based milk like soy or almond
  • ¼ cup neutral oil like light olive, grapeseed, canola, or avocado
  • ¼ cup natural applesauce
  • 1 teaspoon vanilla extract

Equipment

  • Small bowl
  • Pastry blender or 2 knives
  • Food processor or small chopper
  • Large bowl
  • whisk
  • Large spoon
  • Rubber spatula
  • Muffin tin (for 12 muffins)
  • Ice cream scoop

Method
 

Cinnamon Streusel Mixture
  1. Place the oats, white sugar, cinnamon, and vegan margarine into a small bowl. Run a pastry blender or use two knives to cut through the mixture until it is just combined. The margarine may be in small pieces or mashed together a bit. Place this in the refrigerator.
Muffins
  1. Preheat the oven to 400℉
  2. Place a cupcake wrapper into each muffin tin. Spray the inside of each lightly with nonstick cooking spray.
  3. Process one cup of rolled oats in a food processor or chopper for about 30 seconds on high until they look like a coarse flour.
  4. Place the oatmeal flour, all-purpose flour, brown sugar, baking powder, and salt into a large bowl. Stir the mixture well with a whisk.
  5. Place the plant-based milk, oil, applesauce, and vanilla extract into a medium bowl and stir these well with the whisk.
  6. Add the liquid ingredients to the bowl with the dry ingredients (I like to scrape the bowl with a rubber spatula to get everything out). Mix this with a large wooden spoon just until you can't see any more flour: don't overbeat the batter or the muffins will be tough.
  7. Scoop the batter evenly into the 12 cupcake liners.
  8. Place about a tablespoon of the streusel mixture on top of the batter for each muffin so it is even divided.
  9. Swirl the cinnamon streusel topping through each muffin with a butter knife. Try to get some of it into the middle of each muffin.
  10. Bake the muffins for about 24 minutes. The tops should be slightly browned, and a toothpick inserted into the middle should come out clean.
  11. Let the muffins cool in the pan for 5 minutes. Then place them on a cooling rack to allow them to cool to room temperature.

Nutrition

Serving: 1muffinCalories: 198kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 216mgPotassium: 81mgFiber: 2gSugar: 11gVitamin A: 168IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg

Notes

Notes: The nutrition estimate is from Spoonacular, which is based mainly on USDA data. Unsweetened soy milk was used for the recipe and analysis.
When measuring the flour, spoon it into dry measuring cups lightly (don't pack it in) and level the flour off with a knife. Or, use a scale.
I used grapeseed oil for this recipe. Light olive oil, canola, or avocado oil would all be good choices.
If you wish, you can substitute chopped nuts like walnuts or pecans for the oatmeal, or use some of each.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe