Cinnamon Roll Muffins | Vegan & Gluten Free

Batter tasted great, but I didn’t like the texture of the muffins

They fell flat (literally and figuratively) and the dough was too course for my blender. Not sure what was with it.

Delicious :) i added vanilla and some honey to make sure that it is sweet.

They tasted great!

I doubled the recipe for a proper dozen muffins. The doubled recipe fills the Blendtec Wildside jar and would not have fit in the standard jar. As suggested in another comment, I pre-soaked my dates and cashews for a smoother blend (accidentally soaked for much too long as the power went out for several hours just after I put them in to soak). The doubled recipe completely filled my 12-tin muffin pan and really should have been a baker's dozen as the muffins grew over the sides and touched a bit, making them harder to remove neatly from the pan (the longer soak/extra water might be to blame here). They're yummy and I think they're both healthy enough to have on hand for everyday breakfasts and nice enough with the cinnamon swirl to serve to brunch guests.

I’ve been cooking vegan recipes for quite a while so I tweaked a few things that other recipes usually call for. 1. soak the cashews in hot water covered for 10 minutes or longer then drain 2. rehydrate the dates in warm water for at least five minutes then drain 3. added more milk to the blender to get a consistency that was batter-like 4. Use a powerful blender or food processor- I used my Vitamix blender Came out yummy and moist with these tweaks to the instructions.

A bit weird, I think my measurements were off (mostly it was difficult to blend everything properly). Other then that, my vegan sister loved it

Love them. Theyll be great for me and my busy schedule. I make them mini muffins

It's delicious, although it didn't seem to firm up properly, even after baking several minutes longer. I used four dates (100 gr) and that made it too sweet for me, but still amazing. It's worth experimenting with it.