These healthy cinnamon mini muffins are the most perfect little bite full of flavor. They have a subtle sweet addition from the applesauce, are dairy free and can be made gluten free. Even better, this recipe calls for a simple ingredient list and minimal time in the oven too. You’ll have these delicious bites in no time!
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I do not think there will ever be a time that I get over making mini muffins. Not only are they adorable as little bites but they cook super fast in the oven. And for me, that is key. If anyone has been following me for a while now, they would know that I prefer recipes with the least amount of cook time, prep time and clean up. Luckily this recipe has all three components!
SO… what will you need to make these healthy cinnamon mini muffins?
- Coconut oil
- Coconut sugar
- An egg
- Milk of choice
- Gluten Free 1:1 flour or all purpose
- Baking powder
- Baking soda
- Vanilla and LOTS of cinnamon!
Can I make these into regular sized muffins?
Yes! This recipe will work just as well to make the muffins regular size. Adjust the time to 18-20 minutes to bake and keep the temperature at 350 degrees Fahrenheit.
Storing the mini muffins:
Another great question. Store these in a sealed container. The mini muffins can be left out at room temperature for 1-2 days. However, I would recommend keeping in the fridge and reheating to last the longest. You can store these in the fridge for up to a week or freeze for up to 6 months. If freezing, make sure the container is freezer safe!
Can I make any substitutions or add more ingredients?
- Coconut oil: you can use room temperature ghee or butter with the same ratio. The key here is that it is a room temperature fat to cream with the sugar
- Applesauce: I love to use applesauce as an oil replacement. In this case, you could substitute pumpkin puree for a pumpkin mini muffin or banana for a banana mini muffin!
- Coconut sugar: consistency wise, the best replacement for this is a 50/50 mix of white sugar and brown sugar. However, you can use any granular sugar
- Egg: I have only tested this recipe with 2 egg whites whipped as a substitute. As for any vegan egg replacements, I have not tested but if you do and have success, please let me know!
- Milk: any milk will work here
- Flour: I have only tested this recipe with Bob’s Red Mill Gluten Free 1:1 Flour and King Arthur Unbleached All-Purpose Flour. As for any other flours, I cannot guarantee results as they all have different baking properties.
- Want to add in chopped apples, chocolate chips, raisins or another mix in? Certainly! I would recommend keeping to 1/2 cup max and to make sure the mix-ins are small in size, as you do not want the mini muffin to fall apart.
Need another cinnamon flavored recipe? Check these out!
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Ready to make these incredible mini muffins?!
Healthy Cinnamon Mini Muffins
- Mini Muffin Tray
- 1 cup gluten free 1:1 flour sub all-purpose
- 1/2 cup applesauce
- 1/3 cup coconut oil room temperature
- 1 egg
- 1/3 cup coconut sugar + extra for top
- 1/3 cup milk use dairy free if applicable
- 1 tsp vanilla extract
- 1.5 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 350 degrees Fahrenheit
- In mixing bowl, cream together coconut oil and sugar until a smooth consistency.
- Add in egg, applesauce, milk and vanilla extract. Mix well until combined
- Mix in dry ingredients (flour, cinnamon, baking powder and baking soda) in a separate bowl.
- Coat mini muffin tray with coconut oil and scoop batter in, filling almost to the top.
- Sprinkle on extra coconut sugar and cinnamon on the top
- Bake at 350 for 14-15 minutes. Make sure you watch these, as they can overcook and dry out easily!