Gluten-Free Vegan Cinnamon Sugar-Topped Muffins

Keep some Home-made Vegan Gluten-free Bisquick in the fridge, then you can bake these Gluten-Free Vegan Cinnamon Sugar-Topped Muffins in record time. 

Ingredients

• 4 cups Vegan Gluten-free Bisquick
• 2/3 cup sugar
• 1 1/3 cup Coconut Milk
• 1 Flax egg **
• 1 Overripe mashed banana
• 4 tbsps. Virgin Olive Oil (VOO)

**To make a flax egg, mix 1 tsp. ground flaxseed meal with 3 tsp. of water.
Mix together, and let sit in your fridge for ±15 minutes to set and thicken up.

this For later use

Method:

1. Preheat oven to 400°F and paint cupcake or bread pan with Gluten Free Vegan Cake Pan Release Mixture
2. Mix the Vegan Gluten-free Bisquick, sugar, milk, flax egg, and oil until combined.
3. Divide the mixture into an 8-well extra large cupcake tray.
4. Bake for ±25-30 minutes until golden brown or a skewer inserted in the center comes out clean.

Cinnamon Sugar Topping Ingredients

• ¼ cup brown sugar in the raw
• ½ teaspoon cinnamon powder
• ¼ cup melted vegan butter, I use Earth Balance Natural

Method:

1. Combine sugar and cinnamon in a small bowl.
2. After muffins have cooled off, dip the top in melted butter, then dunk in the cinnamon-sugar mixture to coat the tops.
3. Let it cool down properly, and munch into a very flavorsome, light, and wonderful muffin.
4. You can also bake it in a bread pan or regular muffin pan, although I prefer to use the large cupcake pan as it’s a good size serving.

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