Vegan and Gluten-Free Snickerdoodle Tahini Muffins
Servings 8 servings
Calories 300kcal
Ingredients
- 1 and 1/2 cups gluten free oat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup raw organic cane sugar
- 1/2 tbsp cinnamon
- 1/4 tsp almond extract
- 1/4 cup runny tahini
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 1 cup dairy free unsweetened milk
cinnamon mixed with sugar for topping
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
cream cheese if wanted for topping (used tofutti)
Instructions
- preheat the oven to 350 degrees.
- mix all muffin ingredients together in a bowl and then add to muffin cups.
- sprinkle the cinnamon sugar on top add bake for 23-25 minutes.
- cool down completely and add vegan cream cheese if wanted.
- store in the fridge or freezer in an airtight container.