Sprouted Khorasan Cinnamon Sugar Breakfast Muffins

These decadent muffins are more like doughnuts than muffins. Hot from the oven, they make an incredibly delicious special holiday treat. Santa just might stay till breakfast to have one.


1 1/2 cups One Degree Organics Sprouted Khorasan Flour
1/3 cup Earth Balance margarine
1/2 cup organic cane sugar or coconut sugar
1 flax egg (1 Tbsp ground flax + 2 1/2 Tbsp water)
1 1/2 tsp baking powder
1/2 tsp Real Salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger
Pinch of cloves
1 Tbsp orange zest
1/2 cup coconut, almond or soy milk

Cinnamon Sugar Coating:
8 Tbsp Earth Balance margarine, melted
1/2 cup organic cane sugar or coconut sugar
1 tsp ground cinnamon


Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.

To make the flax egg, combine the ground flax and water and set aside to thicken.

In a medium sized bowl, combine the vegan margarine, raw cane sugar and flax egg. Beat with an electric mixer until creamed and light and fluffy.

In a separate bowl, whisk together the flour, baking powder, salt, spices and orange zest. Working in small batches slowly, add the dry ingredients to the butter mixture, alternating with the milk and beating until fully combined after each addition.

Divide the batter evenly among the 12 muffin cups and bake for 20 to 25 minutes, until golden.

While the muffins are baking, put the melted margarine in a shallow bowl and combine the sugar and cinnamon in another one. Once the muffins are out of the oven, gently remove each one, and one by one dip in the melted margarine and then roll in the cinnamon-sugar. Be sure to get the margarine all over the muffin so the cinnamon-sugar will stick.

Serve warm and enjoy!