An easy, decadent, melt-in-your-mouth, sweet-n-spiced cinnamon roll muffin with a subtle coconut flare! These muffins are our own creation in order to make a cinnamon roll that would take less time and effort but would be soft and cinnamony!
Coconut Cinnamon Roll Muffins
2 tsp baking powder
1-2 dashes each of allspice and nutmeg
1/4 tsp cinnamon
1/3 cup cornmeal
3/4 cup 10 grain flour or whole wheat flour (or other flour)
3/4 cup + 1 Tb kamut flour
1/3 cup succanat sugar
1/2 tsp salt
1/2 tsp coconut extract
2 Tb oil
2 Tb coconut, macadamia, or cashew butter
3/4 cup soymilk
6-8 fresh dates, chopped and pitted
1/2-3/4 tsp cinnamon
1/3 cup coconut butter
extra coconut butter
Preheat oven to 350 degrees F. Mix muffin dry ingredients together, then add wet ingredients and mix until just blended. Process date filling in a food processor until very smooth. Spread half of the batter into a mini muffin pan, then spread about half of the filling gently over the batter. Top with the rest of the muffin batter, sprinkle muffins with cinnamon, then bake in the oven for 15 minutes (make sure not to overbake in order to maintain a soft moist muffin). Cool slightly, and when ready to serve, top generously with the rest of the date filling and extra coconut butter. Enjoy for breakfast or as a treat!
Other variations: lemon, orange, pumpkin, fig, egg nog spice, apple...
The kamut flour is a finer grain flour that makes these muffins buttery soft! Triticalle flour would work well too. You don't have to use coconut butter either, but it makes a nice spread and a nice frosting. The best part is these have no margarine/butter, no yeast, no rolling and slicing, and no waiting for the dough to rise!
Farmstand Summer Salad
2 months ago