Vegan Cinnamon Swirl Muffins

It’s surprisingly hard for someone to be a vegan in college.


Now, I’m not a vegan myself, but my sister is, so I understand the difficulties that vegans have with eating out. Imagine, having to eat out three meals a day everyday of the week. Yes, people, I am talking about college.

Most colleges nowadays provide vegan stations in their dining halls. For example, the dining hall at my university serves 4 purposefully-vegan dishes a day (such as beans, soy taco meat, and even banana bread). However, if you aren’t a fan of what they’re serving, well, you’re kind of out of luck!


So, sometimes it’s a lot easier to ensure that you have good food on hand that you’ll actually enjoy by preparing meals in your dorm or apartment! This may seem like a hassle at face value, but it can actually be a great time and money saver – as you’ll have breakfast for a week just ready to grab when you wake up! Saving you the 20 minutes you would otherwise spend at the dining hall preparing and eating your breakfast that morning.

It’s especially beneficial to prepare a meal ahead of time if it’s something that you know you’ll enjoy. Such as these super-moist, cinnamon-swirl muffins. ❤


These cinnamon swirl muffins are gluten free and vegan. However, they are extremely moist due to the use of applesauce and a bit of coconut oil. Additionally, the use of coconut flour gives them a nice nutty taste and more of a dense texture – making them the perfect hearty meal to start off your day! Finally, if you’ve ever had a cinnamon roll or cinnamon raisin bread, these muffins are like the perfect combination of the two. In fact, if you drizzled them with a little vegan cream cheese icing they may just be the ultimate healthy dessert! 🙂


So yeah, it’s pretty difficult being a vegan while eating out of a college dining hall. But with a little creative thinking, you should have no problem with your dietary restrictions… and create some pretty delicious baked goods along the way!

Cinnamon Swirl Muffins

  • 3/4 c coconut flour
  • 1/4 c additional flour of choice
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 c sugar/stevia baking blend
  • 1/4 c unsweetened applesauce
  • 1 c milk of choice (I used unsweetened almond milk)
  • 2 tbs melted coconut oil
  • 1 tbs sugar
  • 1 tsp cinnamon

Preheat oven to 375°F. Add all dry ingredients to a mixing bowl and mix. Add vanilla, sugar, honey, applesauce, milk, and coconut oil and stir until combined. Line a muffin tin with cupcake liners and grease lightly. Scoop batter into cupcake liners, filling 3/4 the way full. Mix 1 tbs sugar and 1 tsp cinnamon in a plastic bag, then sprinkle a little bit onto each muffin. Using a knife, cut the cinnamon-sugar into the muffin to create the swirl pattern. Bake muffins for 34-36 minutes, or until golden brown.

Nutritional Information (from

Calories: 119

Fat: 6g

Carbs: 17g

Protein: 2g

(Yields 8 muffins)

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