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Gluten-Free Vegan Cinnamon Sugar-Topped Muffins

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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.

Gluten-Free Vegan Cinnamon Sugar-Topped Muffins


  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


  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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13 thoughts on “Gluten-Free Vegan Cinnamon Sugar-Topped Muffins”

  1. Pingback: Senior Salon Roundup Post: April 2 – 6, 2018 | The Recipe Hunter

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