Super-Easy Cinnamon Maple Mini Muffins


This mini muffins recipe is a feature from one of my favorite authors, Laura Theodore, and her new “everyday” cookbook, Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. “The quintessential quick bread, these cinnamon beauties pair well at any meal and at snack time, too! A bonus: they are so easy to prepare!”

Super-Easy Cinnamon Maple Mini Muffins Recipe

She couldn’t be more right. Requiring just a handful of simple ingredients and 10 minutes of hands on time, you’ll have no excuse not to bake fresh whole wheat muffins more than once a week! Enjoy them as a nice breakfast on the go, or stash a couple in lunch boxes for a surprise treat.

Special Diet Notes & Option: Maple Mini Muffins

This recipe is naturally dairy-free / non-dairy, egg-free, vegan and vegetarian. To keep it peanut-free, tree nut-free and soy-free, choose your milk alternative wisely. Some good top allergen-free options include flax milk, coconut milk beverage and rice milk – just be sure to check the ingredients and ensure that there are no allergen concerns for you with that brand.

We’ve yet to test these mini-muffins as gluten-free. If you do use a gluten-free blend that is successful in this mini muffins recipe, please feel free to share it in the comments!

Super-Easy Cinnamon Maple Mini Muffins
Prep time
Cook time
Total time
Recipe and image from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites by Laura Theodore. Reprinted with permissions by the publisher, BenBella Books.
Serves: 12 muffins
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon sea salt
  • ½ cup raisins
  • ⅓ cup plus 1 teaspoon dairy-free milk alternative
  • ⅓ cup maple syrup
  • 1 tablespoon extra-virgin olive oil
  1. Preheat your oven to 375ºF and grease a twelve cup mini-muffin tin.
  2. Put the flour, baking powder, cinnamon, and salt in a large bowl, and stir with a dry whisk to combine.
  3. Stir in the raisins, followed by the dairy-free milk alternative, maple syrup, and olive oil, and mix just until incorporated. The batter will be quite thick. Don’t overmix or the muffins will be tough.
  4. Divide the mixture among the prepared muffin cups.
  5. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  6. Put the muffin tin on a wire rack.
  7. Let cool for about 15 minutes before carefully remove the muffins to serve or cool completely.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hello! To make it less sweet, can I put 1/4 cup of maple syrup and remove the raisins? Will the receipe still works? Thanks!

  2. This is great! I love how all the ingredients are things you can find in your house! I’m doing no dairy or sugar and stevia extract doesn’t seem to cook well into baked goods, so it’s nice to find a recipe that is perfect for my needs–I’m baking tommorow!! Thank You!

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