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.
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.
Preheat oven to 400°F and paint cupcake or bread pan with Gluten Free Vegan Cake Pan Release Mixture
Mix the Vegan Gluten-free Bisquick, sugar, milk, flax-egg, and oil until combined.
Divide mixture into an 8-well extra large cupcake tray.
Bake for ±25-30 minutes until golden brown or a skewer inserted in the center comes out clean.
Cinnamon Sugar Topping:
¼ cup brown sugar in the raw
½ teaspoon cinnamon powder
¼ cup melted vegan butter, I use Earth Balance Natural
Combine sugar and cinnamon in a small bowl.
After muffins have cooled off, dip the top in melted butter, then dunk in the cinnamon sugar mixture to coat the tops.
Let it cool down properly, and munch into a very flavorsome, light and wonderful muffin.
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.
Prepared, tried and tested Esme Slabs
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