These muffins are made with a dairy-free donut batter and just might be mistaken for a cinnamon and sugar donut hole. I like to make them in tiny muffin tins so that they are a delicious small bite, but you can certainly make full-sized muffins. I like to use hemp milk for the health benefits, but feel free to use any milk substitute you have at home. When the vinegar and dairy-free milk are combined for 15 minutes they mimic the same properties that buttermilk has in creating an airy and tender dough. I’m fairly certain these will be enjoyed by even the pickiest eater!
Prep Time: 15 minutes Cook time: 13 minutes/20-25 minutes
Makes: 24 mini muffins or 9 full-sized muffins
7 tbsp softened coconut oil
2/3 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 cup dairy-free milk (hemp, almond, coconut, soy, cashew milk, etc)
1/2 tbsp white vinegar
1 tsp vanilla extract
2/3 cup sugar
1 tbsp cinnamon
5 tbsp melted coconut oil
Place the dairy-free milk substitute and white vinegar in a small bowl and stir. Let sit for 15 minutes while you assemble the batter.
Preheat the oven to 350 degrees. Place the flour, baking soda, baking powder, nutmeg and salt in a medium bowl and whisk to combine and remove any lumps. In a separate bowl cream the softened coconut oil and sugar with a hand mixer until smooth. Add the egg and vanilla extract and beat until combined. Slowly add half of the dry ingredients to the wet ingredients alternating with the milk mixture until completely combined.
Spray the muffin tin with a non-stick cooking spray or use a muffin liner. Use a 1 or 1 1/12 tablespoon ice cream scoop for uniformed mini muffins. If you are making full-sized muffins, fill the tins 3/4 of the way. Bake mini muffins for 13 minutes and full-sized muffins for 20-25 minutes. Muffins are done when they are golden, dry and springy to the touch. Remove them from the oven and allow to cool. They may be frozen at this point or placed in an air tight container.
Before serving, melt the remaining coconut oil in a small bowl and mix the cinnamon and sugar in a separate bowl. Holding the muffins from the bottom dip the top of the muffins in the oil and allow the excess to drip back into the bowl. Then roll the top of the muffin into the cinnamon and sugar. Serve and enjoy!