To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!
Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.
I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. If you don’t have white whole wheat, you can totally use all-purpose flour.
I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.
So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.
I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!