No joke, these muffins are probably some of the best I’ve ever made. They are fluffy, sweet, indulgent, and moderately healthy. I’m in love.
I’m currently enrolled in an online summer class in Texas History, and I’ve never been big on History classes in general, but this one has to be one of the worst classes I’ve ever taken.
First of all, It’s online so I don’t have a professor to contextualize the information in a helpful lecture format. Without that it becomes extremely hard for someone like me (who has such a scatter-brain) to focus, make connections, and get things done.
Secondly, It’s TEXAS HISTORY which in my humble opinion is overly specific and not particularly useful. Why should I care that Texas has had like… seven different constitutions in its history?? Isn’t the current one a bit more important to understand?
But I have to take it to fulfill a degree requirement, so here I am.
I say all this to say, guess what I do when I’m avoiding working on Texas History?
That’s right. I bake muffins.
Almond Butter Cinnamon Swirl muffins, to be exact. I also added an optional 2-ingredient glaze to make them a bit more like cinnamon rolls, but they still taste superb straight out of the oven with absolutely no frills.
I can just smell the cinnamon swirl goodness already.
Like most of my recipes, this recipe is oil-free and made with whole-grain flours. If I’m gonna eat muffins multiple times a week, I have to make them at least a little healthier!
I think I’d be a bad nutrition student if I didn’t keep health in mind. Everything is about balance, and I try to keep that in mind when developing recipes!
I like to eat good AND feel good!
I know it looks like there are a lot of steps, but I promise you this recipe doesn’t take a long time! It took me just a little over 30 minutes from start to finish to get these muffins on the table.
If you want more oil-free, whole-grain muffin recipes like this one, check out my Lemon Blueberry Jam Muffins or my Peanut Butter Chocolate Chip muffins. And don’t forget to wash the muffins down with a cold glass of non-dairy milk!
If you try these muffins out, snap some photos and tag me on Instagram @sippingonsoy and add #sippingonsoy so I can see your beautiful creations!
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- 1½ cups unsweetened non-dairy milk
- ½ cup almond butter
- ¼ cup brown sugar
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water or sub ¼ cup applesauce)
- 1 tsp vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ tsp salt
- 4 Medjool dates, pitted
- ¼ cup water
- 1 tablespoon + 1 tsp brown sugar
- 2 teaspoons ground cinnamon
- powdered sugar
- non-dairy milk
- Pre-heat oven to 350 degrees Fahrenheit and line or lightly grease a standard muffin tin.
- Prepare flax egg (whisk together ground flaxseed and water). After about 5 minutes it should form an egg-like consistency.
- Soak dates in hot water for about 10 minutes while you prepare the muffin batter.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- In a large bowl, combine non-dairy milk, almond butter, brown sugar, vanilla extract, and prepared flax egg.
- Drain dates and add soaked dates, water, brown sugar, and cinnamon to a blender. Blend until smooth.
- Add dry ingredients into wet ingredients and mix until just combined.
- In the muffin tin fill each tin about ⅓ of the way up.
- Add a teaspoon or so of the cinnamon mixture to each tin.
- Cover cinnamon mixture with additional batter until tins are ¾ of the way full.
- Top with an addition ½ teaspoon or so of the cinnamon mixture.
- Take a toothpick (or an uncooked spaghetti noodle!) and swirl the cinnamon mixture into the muffin batter.
- Bake for 18 minutes or until an inserted knife comes out clean.
- If adding glaze, combine about a ¼ cup powdered sugar and a teaspoon of non-dairy milk. If the mixture is too thick add milk to thin. If mixture is too thin, increase amount of powdered sugar. I usually don't measure here, just eyeball it.
*The basic batter for the muffins is not very sweet, but the cinnamon swirl and glaze make it sweet enough for me. If you want a sweeter muffin batter, increase brown sugar in the batter by two tablespoons to ¼ cup, depending on how much more sweetness you want.