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5 from 4 votes

Cinnamon Swirl Muffins

All the flavor of a cinnamon roll without the fat!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 12 muffins
Calories: 146kcal
Author: Susan Voisin


  • 1 cup unbleached flour
  • 1 cup whole wheat flour I used white whole wheat
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 tablespoons ground flax seeds
  • 1/3 cup soy yogurt -may substitute apple sauce
  • 2/3 cup orange juice
  • 1/2 cup soy milk or other non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup agave nectar
  • 4 tablespoons sugar -substitute agave nectar if you dare
  • 1 teaspoon cinnamon


  • Preheat oven to 350F. Spray muffin tin with non-stick spray or use a silicone muffin pan. (I find it best not to use paper liners–the muffins will stick to them.)
  • Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (yogurt through agave). In an even smaller bowl, mix the sugar and cinnamon.
  • Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.
  • Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.


A reader suggested adding chopped up apple to these, which sounds great to me!


Serving: 1muffin | Calories: 146kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Sodium: 278mg | Fiber: 2g