Cinnamon Mini Muffins

I have quite a collection of gluten free flours and whole grains that I've been wanting to utilize.  One thing I purchased was the 'Bob's Red Mill Gluten Free Biscuit and Baking Mix'.  I was going to give the biscuits a shot, then I decided I wanted to make mini muffins.  The man of the house was hungry for breakfast so I put these together and he ate all of them!!  I had to make a second batch to take pictures for the website.

I also took a picture of the Ener-G Egg Replacer.  You would use this mixed with water to replace eggs in baking.

Cinnamon Mini Muffins


3 tsp Ener-G Egg Replacer mixed with 4 Tbsp warm water (equivalent to 2 eggs)
1/4 tsp salt
1/2 cup melted Earth Balance Buttery Spread
1/4 cup applesauce
1/4 cup sugar
1/4 cup brown sugar
2/3 cup gluten free flour mix
2 tsp cinnamon
1 tsp vanilla extract


Preheat oven to 350.

Mix egg replacer with water until dissolved and add to a medium bowl or an electric mixer.  Mix on low and add salt, vegan margarine, apple sauce, and sugars.  Mix until well combined then slowly add the gluten free baking mix.  Once the flour is mixed in, add the cinnamon and vanilla.  Grease a mini muffin pan and drop about a tablespoon of the batter in each cup.  Sprinkle with sugar and bake for about 15 mins or until golden.  Remove from the oven and place on a wire rack to cool.  Muffins will be a bit spongy but that's normal.  Serve warm with Earth Balance, agave, or any other yummy topping you'd like!