One Bowl Cinnamon Swirl Pancake Muffins
Pancake muffins are what happens when a cinnamon roll and a pancake have a baby—fluffy, warmly spiced, and finished with the kind of icing drizzle that makes your morning feel like a treat. No separating wet and dry, no ten-bowl situation. Just stir, swirl, and bake.
Perfect for Sunday baking or weekday meal prep. Kids love them, but you’ll want to keep a stash for yourself.
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Recipe Tips
Use a cookie scoop to layer: One scoop of batter, one swirl, another scoop—it keeps the cinnamon from sinking.
Don’t skip the swirl: Even if you’re lazy. It’s the whole point. A toothpick works, or just gently drag a knife through the top.
Let them cool before icing: So it doesn’t just melt into the top—unless you’re into that, which is valid.
Drizzle with a spoon or piping bag: Or use a Ziploc with the corner cut off for a quick hack.
Ingredient Swaps: No maple syrup ? Use honey or agave instead. No coconut sugar ? Brown sugar works just fine. Vegan ? Use a flax egg like listed, and make sure your milk is plant-based. No coconut oil ? Use melted butter or ghee for a richer flavor. Want extra protein ? Add a scoop of vanilla protein powder and an extra splash of milk to balance the texture.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 1 month. Thaw overnight or reheat straight from frozen.
Reheat: Pop in the air fryer at 325°F for 2–3 minutes or microwave for 20–30 seconds.
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Cinnamon Swirl Pancake Muffins
Ingredients
- 1 1/2 cups gluten free AP flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 cup unsweetened almond milk or milk of choice
- 1 egg or flax egg: 1 tbsp flaxseed + 3 tbsp water
- 1 tsp vanilla bean paste
Cinnamon Sugar:
- 4 tbsp coconut sugar
- 2 tsp cinnamon
- 2 tbsp coconut oil melted
Icing:
- 1 cup monkfruit sweetener powdered
- 1 tsp vanilla bean paste
- 2 tbsp milk of choice
Instructions
- Preheat to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Add maple syrup, milk, egg, and vanilla and stir until smooth
- Mix cinnamon, sugar, and melted coconut oil in a small bowl
- Fill muffin cups halfway with batter
- Add a small spoonful of the cinnamon swirl, then top with more batter, and additional cinnamon swirl
- Use a toothpick to swirl gently
- Bake for 15-18 minutes until a toothpick comes out clean
- Cool and serve
