Vegan Cinnamon Crumb Muffins

Vegan cinnamon crumb muffins are sweet and spiced, and topped with a chewy oat cinnamon crumb. Made with just a few healthy ingredients, they’re a great snack or breakfast treat! Gluten free and naturally sweet.

Muffins:
3 c whole grain gluten free rolled oats, ground into flour
2 tbsp cinnamon
2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes
1 c date paste – I use about 15 medjool dates blended with 1 c hot water, then measure out 1 c paste (reserve 1/4 c for the crumb topping, so 3/4 c date paste will go into the muffin batter)
1 1/2 c almond milk
Crumb topping:
3/4 c whole grain gluten free rolled oats
1/4 c date paste (taken from the 1 c you made above!)
1 tbsp cinnamon

View the full recipe at Beaming Banana →