Cinnamon Roll Muffins

I was inspired by a post on Instagram to make these and my first attempt was not so hot. I basically followed their recipe to the T and I felt it wasn’t sugary enough and was really dense. For my second go about I experimented but used my vegan cupcake recipe as a base. You guys… its so good. Like insanely good. Not saying that these are “healthy” but the ingredients are so much cleaner than getting cinnamon rolls at Cinnabon and they can totally be made vegan/ only natural sugar from dates if you please.

Ingredients:

Main Batter-

• 20 dates

• 2 cups water

• 1 banana

• 2.5 cups of flour (whole wheat, almond, coconut, really whatever you desire)

• 2.5 tsp vanilla extract

• 2 teaspoons cinnamon

• 1 tsp baking powder

• 1/2 cup oat milk

Cinnamon Sugar Filling-

• 17 dates

• 1/3 cup coconut oil

• 1/2 teaspoon cinnamon

• 1 tbs powdered sugar (optional)

• 1 tbs melted butter (optional or can sub with vegan butter)

Glaze-

• 2.5 tbs coconut oil

• 1.5 tbs butter (if vegan just omit or sub)

• dash of maple syrup

How to:

1. Preheat oven to 350 degrees

2. In a blender, for the main batter, mix pitted dates and water until combined.

3. Add the rest of the main batter ingredients and pour into bowl.

4. For the cinnamon sugar filling... boil water, turn off heat and add dates. Soak for 20 minutes.

5. Blend dates with melted coconut oil, powdered sugar, cinnamon, and butter.

6. Oil a muffin tin and pour in the main batter 1/2 way.

7. Add a big spoonful of the filling then continue to fill until 4/5ths of the way up. If you’re feeling fancy you can even top with the filling.

8. Bake for 20 minutes or until golden.

9. For the glaze microwave coconut oil, butter, and maple syrup. Stir and pour over cinnamon roll muffins after they have had some time to cool.

10. Enjoy!