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Cinnamon Raisin English Muffins

Easy, vegan, and gluten-free cinnamon raisin english muffins made with simple, wholesome ingredients. Toast and top with PB, jam, or whatever you'd like. Enjoy!

Course Breakfast, Snack
Cuisine Vegan | Gluten-Free
Prep Time 5 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 35 minutes
Servings 1

What you'll need:

Dry Ingredients

  • 1/3 cup oats
  • 1 tbsp ground flax/chia
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • (optional) scant 1/8 tsp turmeric
  • (optional) 1 tsp coconut sugar*

Wet Ingredients

  • 2 tbsp unsweetened applesauce
  • 1 tbsp water/nondairy milk

Mix-Ins

  • 2 tsp raisins

What you'll do:

  1. Preheat oven to 350 degrees F (176 C) and ready a ramekin with nonstick spray (or use a silicone ramekin).
  2. In a small food processor (like a Magic Bullet), blend the dry ingredients until it's a flour-like consistency. Then put the mixture into a small mixing bowl.
  3. Add the wet ingredients to the bowl and mix well until a dough forms. Then add raisins now and mix to combine.

  4. Place into ramekin and flatten inside the dish. Then bake for 15 minutes or until the edges are golden brown and the middle is cooked through.
  5. Once cooled, remove from ramekin, slice in half, and toast. Then top with whatever you choose. My favorites are Earth Balance, grape jelly, and almond butter, but the options are endless!

Recipe Notes

*I'm going to experiment with maple syrup and date paste instead of coconut sugar and will update when that's done. Let me know if you try it that way!
**If you want a plain English muffin, leave out the cinnamon, sugar, and raisins.
***Inspired by The Big Man's World.