Brown Sugar & Cinnamon Breakfast Muffin [Vegan]

Vegan breakfast muffins cinnamon and brown sugar

But if you’re not vegan, it’s easy to use eggs and cow’s milk. I’ll include those in parentheses. Also, I am not much of a recipe blogger. Hence the normal fucking photo of the muffins with irregular tops and no giant fucking story. Fuck, that should make me your favorite vegan recipe blogger.

I came up with this recipe probably…12 years ago? And I’ve only been vegan for a year. You can add more sugar (white) to sweeten it. My adult sons didn’t have much of a sweet tooth growing up. I don’t really have one, either. BB can go either way.

Equipment

  • 2 medium bowls
  • 2 wooden spoons to stir with (It isn’t that fucking complicated. There is no fucking need to get out that nice, but hard to fucking clean mixer that’s probably already on the counter taking up space because you never use it because it is that hard to clean.)
  • 12 count muffin tin
  • Muffin liners (Use the fucking muffin liners. Save yourself some clean-up work.)

Ingredients

  • 2 c flour (I just use plain store bought flour. If you want to use unbleached, whatever flour, go for it. If you are gluten free or low carb, practice your conversions and do what you gotta do to make it stick together.)
  • 2 t. baking powder (If I ever bought anything but Clabber Girl, I am sure my grandmother would come back from the dead and take me back to Valhalla with her, whether I wanted to go or not…)
  • 1 t. baking soda (Apparently, you can just make your own baking soda…and baking powder…)
  • 1/2 t. salt
  • 1/2 c. margarine (you know, “vegan butter…” but read the ingredients) at room tempurature)
  • 1/2 c. white sugar
  • 2 flax eggs (or 2 eggs…never used a flax egg before? 1 T flax and 3 T water per flax egg. Mix. Usually you let it set. I did that once and in five minutes, the recommended time, it would NOT come out of the bowl. I don’t let it set anymore and I’ve never had an issue!)
  • 3/4 c. almond milk (You could use soy, oat, whatever. I use unsweetened vanilla because I like it. You could use cow’s milk.)
  • 1 t. vanilla extract
  • 1/2 c. brown sugar
  • 4 T. room temperature margarine (“vegan butter”)
  • 2 t. cinnamon
  • 1/4 c flour

How-to

Preheat your oven to 400 degrees F and put the liners in the muffin pans. Trust me. Don’t just grease the tin…and if you decide to make that awful mistake, three things.

  1. Why do you want to be fucking miserable when it is time to wash it?
  2. If you do have empty spaces, put some water in them. It will help prevent your pan from burning. Many novice bakers and cooks don’t know this.
  3. Only grease the inside bottom of each space. There’s a 1/2 c of margarine in the mix. You don’t need to prepare the entire inside of each space.

But just use the fucking liners.

Take the brown sugar, 4 T. margarine, 2 t. cinnamon, and 1/4 c. flour and place it in one of the bowls. Cut it together well and set it aside.

In the other bowl, first mix together the flour, baking powder, baking soda and salt. If you are brand new to baking, you always mix your dry ingredients together before you add your wet ones to it. This helps ensure everything is mixed and you don’t get a big old mouthful of salt!

Add in your wet ingredients and blend it all together. It’s not going to be incredibly thin. Next, add your cinnamon mix to it and just fold it over a couple of times to distribute it. You don’t have to fully stir it.

Add some of the batter to each cup. Bake until done. Mine take about 15 minutes. At the time of writing (July 2020), my oven is only six months old.

As you see from my picture, we are human. Your experience may not result in perfectly even muffins. It doesn’t make you a failure. You can just try again and modify the recipe to your liking.

I’m just showing you that if you’re new to being vegan or if you have a vegan in your life and you think you can’t cook for them, it doesn’t have to be hard. You can still make every day foods without a big sacrifice in time, convenience, or money. I’ve had the same bag of flax for what feels like fucking forever since I only use it for baking. I buy it local, but I know that’s not possible for everyone. We’ve always bought margarine. I’ve drank almond milk forever and a big $4 jug lasts me for about a month (two of us drink it).

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Pin This!

Would you do me a great big favor and pin this easy recipe? I love recipes on Pinterest, but I know there are a lot of struggling vegans out there because so many recipes are complicated or take forever. I have a favorite that says 20 minutes. I don’t know what planet she lives on…but it isn’t Earth.

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