Cinnamon Swirl Pancake Muffins
Fluffy, cozy, one-bowl Cinnamon Swirl Pancake Muffins with warm cinnamon sugar layers and a drizzle of vanilla icing. Gluten-free, meal prep-friendly, and better than any boxed mix you’ve ever tried.
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SERVINGS: 9
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
Enable step-by-step mode- 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