Vegan Cinnamon Bun Muffins

Start your morning on a sweet note with these tantalizing vegan cinnamon muffins from Dreena Burton. A blend of spelt and oat flours creates a fluffy texture that locks in the warming flavors of cinnamon, vanilla, and maple syrup, while raisins add pockets of natural sweetness throughout the batter. Vegan yogurt ensures a perfectly moist end result, but the best part of these baked goodies is the cinnamon-sugar date paste topping. Sprinkled on top just before going in the oven, this gooey, melt-in-your-mouth garnish is the perfect whole-food, plant-based way to enjoy a cinnamon roll without all the processed ingredients. Enjoy this recipe as a light breakfast, an afternoon snack, or dessert!

Recipe by Dreena Burton for 

For more vegan muffin recipes, check out these tasty ideas:

By Dreena Burton,


  • 1½ cups spelt flour
  • ½ cup oat flour
  • 2½ teaspoons ground cinnamon
  • ½ teaspoon sea salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup plain vegan yogurt
  • ½ cup pure maple syrup
  • ½ cup unsweetened, unflavored plant-based milk
  • 2 tablespoons raisins
  • 2 teaspoons pure vanilla extract
  • ⅓ cup chopped pitted dates
  • 2 tablespoons pure cane sugar


  • Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups. In a large bowl combine flours, 1½ teaspoons of the cinnamon, and ¼ teaspoon of the salt. Sift baking powder and baking soda into bowl; mix well.
  • In a medium bowl stir together the next five ingredients (through vanilla). Add to flour mixture. Stir just until flour is moistened. (Do not overmix.) Spoon into prepared muffin cups.
  • In a small bowl stir together dates, sugar, and the remaining 1 teaspoons cinnamon and ¼ teaspoon salt. Rub mixture together with your fingertips until small clumps form. Spoon 1 to 2 teaspoons date mixture over batter in each muffin cup.
  • Bake 20 minutes or until muffins are set to the touch. Let stand in cups 10 minutes. Remove muffins from cups and cool completely on a wire rack. Sprinkle with any remaining date mixture.

Comments (7)

(5 from 5 votes)

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Made these this morning, and they have so much flavor. Yum! I also used whole wheat flour instead of spelt flour. The crumble on top is so good! Next time I may add some nuts to the batter or crumble too.

Cori T.

These are REALLY good. Quick and easy. I didn't have spelt so I used oat and wheat flours. The crumble topping is this lovely cinnamon-y moment. You should definitely make this recipe!


I just made these and in fact substituted whole wheat flour for the spelt & unbleached white for the oat. I cannot wait to make them again with the oat flour and more topping. It all explodes, then melts, in your mouth with tender wheaty goodness. Thank you !!


THANK YOU‼️for this recipe….One ☝️ of the BEST things that I have ever baked‼️ FYI - I didn’t do the crumb topping because I don’t eat refined sugar. So I made MY FAVORITE FROSTING 1) Tahini 3) Date Syrup 3) Carob power


Your frosting sounds great! What are the measurements?

Nancy Wooten

I haven’t tried these, but I would swap out the flours for nut flour. I would also swap out dried unsweetened cranberries for any sugar or unsweetened applesauce and no yogurt which probably has dairy.

robin armstrong seeber

vegan yogurt doesn't have dairy

About the Author

Headshot of Dreena Burton

About the Author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit, and follow her on Instagram and Facebook.
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