Skinny Cinnamon Roll Muffins (Gluten Free, Vegan, Low Fat)
 
Prep time
Cook time
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Check you later, Cinnabon! These cinnamon roll muffins are gooey and delicious, yet surprisingly healthy. See notes for make-ahead steps and a quick fat-free version.
Author:
Recipe type: Brunch
Serves: 12 muffins
Ingredients
Filling & Swirl Topping
  • 2 ripe bananas (at least with freckles--the browner, the better)
  • 2 Tbsp cinnamon, divided
  • 2 tsp sugar, divided
  • 2 Tbsp Earth Balance margarine or coconut oil, melted, divided (optional)
Batter
  • 2 cups gluten-free oat flour, sifted if possible. (Can use all-purpose or whole wheat pastry flour if not gluten sensitive)
  • 1½ tsp xanthan gum (See Notes. Omit if using wheat flour)
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • ½ ripe banana, well mashed (¼ c mashed)
  • 1 cup almond milk
  • ⅓ cup applesauce
Icing
  • ¼ cup + 2 Tbsp vegan cream cheese (Tofutti or homemade cashew cream cheese)
  • ½ tsp vanilla extract
  • 4 tbsp powdered sugar
  • 1 Tbsp + 1 tsp almond milk
Directions
  1. Preheat oven to 350F.
  2. Line a muffin pan with papers or coat with cooking spray.
  3. Make filling: In a small bowl, mash 1 banana well with a fork. Add 1 Tbsp cinnamon, 1 tsp sugar, and 1 Tbsp melted margarine (if using) and stir to combine. Set aside.
  4. Make topping: Puree 1 banana, 1 Tbsp cinnamon, 1 tsp sugar, and the other 1 Tbsp melted margarine (if using) in a blender until smooth. Place topping in a small zip-top sandwich bag and seal. Set aside.
  5. Make icing: In a small mixing bowl, combine all ingredients using a hand mixer. (Or use a small food processor or blender.) Place in another small zip-top sandwich bag and place in the fridge.
  6. Make batter: Place oat flour, xanthan gum, baking powder, salt, and sugar in a mixing bowl. Whisk to combine. In a separate bowl, mash the half-banana. Add almond milk and applesauce and whisk thoroughly. Pour wet ingredients into dry ingredients and mix gently until combined.
  7. Spoon about 2 Tbsp of batter into each muffin cup.
  8. Make a small well in each muffin with a spoon and add 1 tsp cinnamon filling. Top muffins with remaining batter.
  9. Decorate with a swirl: Cut off the tip of one bottom corner of the sandwich bag containing the topping. Pipe a swirl of topping onto each muffin.
  10. Bake for 22-24 min, until top is mostly firm and toothpick in side of muffin comes out clean.
  11. Cool for 10 minutes. Remove muffins from pan.
  12. Remove sandwich bag of icing from the refrigerator. Cut the tip of one bottom corner off the bag. Pipe cream cheese icing over muffins and enjoy!
  13. Store leftover muffins in the fridge. (As if!) ;-)
Notes
Xanthan gum gives the gluten-free version of these muffins their lovely dome top and helps keep the swirl in place. However, if you don't tolerate xanthan gum (or don't have any on hand), check out this substitution guide.
Make-ahead: Make filling, cinnamon topping, and icing up to 2 days in advance and store in the fridge. Combine dry ingredients for flour; store at room temperature.
Quick-and-easy fat-free version: Replace filling with a generous sprinkle of cinnamon sugar. Omit butter from topping. In place of icing, use a glaze: Combine 6 Tbsp powdered sugar with 2 tsp water. Add more water until desired thickness is reached.
Nutrition analysis: Includes optional Earth Balance and 1 tsp of icing per roll. (Icing recipe makes twice this much.) However, if you drizzle as we did in the pictures, you'll use much less than this--only ¼ tsp per roll!
Nutrition Information
Serving size: 1 Muffin Calories: 178 Fat: 4g Saturated fat: 1g Trans fat: 0 Carbohydrates: 32g Sugar: 15g Sodium: 234mg Fiber: 3g Protein: 4g Cholesterol: 0mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/12/skinny-cinnamon-roll-muffins-gluten-free-vegan-low-fat/