Cinnamon Sugar Muffins

“I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery

In honor of my favorite month, I decided to try a muffin recipe inspired by apple cider donuts. I can’t guarantee that these muffins are any healthier than a donut, but at least they’re dairy free! They definitely taste more like cake than a traditional muffin, but I enjoyed eating them as breakfast and dessert! (healthy, I know.)

INGREDIENTS: (16-18 reg. sized muffins)

2 cups flour
1 cup white sugar
4 tsp. baking powder
1 heaping TBSP baking powder
1 TBSP cinnamon
1/2 tsp. salt
1 cup unsweetened almond milk (Silk is still my favorite)
1/2 cup canola oil
2 eggs
extra sugar and cinnamon to sprinkle on top

STEPS:

Preheat oven to 375F. Line 18 muffin tins with paper cups.
Mix the flour, sugar, baking powder, cinnamon, and salt together.
In a different bowl, mix together the almond milk, eggs, and canola oil. Pour into the dry ingredients and combine well.
Pour the batter evenly amongst the cups. Sprinkle a generous pinch of cinnamon and sugar on top of each muffin before placing into the oven.
Bake the muffins for approx. 15-20 minutes. Check on them at 12 minutes just in case! Once they’re ready, I dipped them into more cinnamon and sugar.

I highly recommend pouring a glass of hot apple cider to go with. Enjoy and happy fall!