Cinnamon Coffee Cake Muffins Gluten-Free Dairy-Free

I love the smell of cinnamon in the kitchen. I wanted to make a quick and easy recipe for a breakfast muffin to go with coffee. And, I wanted it to give me that cinnamon filling and crumbly top of a coffee cake. I like the ease of muffins in the morning (or really any time). This recipe can be made vegan, if you use an egg replacer.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 24


1 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)

1 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1 cup GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum) - I used Bob's Red Mill 1-1
1/2 cup VEGAN BUTTER - softened and chopped up

3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1/4 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
3/4 cup GRANULATED SUGAR (For a sugar-free recipe use coconut sugar instead)
1/2 tsp SALT
1 cup VEGAN BUTTER - melted
3 EGGS, at room temperature (To make VEGAN - use egg replacer like FLAX eggs)
3/4 cup unsweetened NON-DAIRY MILK (I used Cashew Milk)


  • PRE-HEAT oven to 350 degrees F
  • Prepare 24 standard muffin tins with paper liners
  • FILLING: In a small bowl, WHISK all the filling ingredients until there are no brown sugar lumps. Set aside.
  • TOPPING: In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
  • REFRIGERATE the topping until later
  • BATTER: In a large bowl, MIX together the flour, baking powder, light brown sugar, granulated sugar, cinnamon, and salt.
  • ADD the melted butter and vanilla, and using a hand mixer on low, completely combined with the dry ingredients.
  • BEAT in the eggs and mix until smooth.
  • POUR the milk in, about a 1/4 cup at a time, and BEAT until smooth. Set aside.
  • ASSEMBLE: FILL muffin cups about 1/4 full with batter.
  • SPRINKLE the filling on top of the batter in each muffin cup; cover from side to side.
  • FILL muffin cups with the rest of the batter (about 1/2 full – do not overfill)
  • SPRINKLE topping evenly over muffins in each cup and pat down so that it covers nicely
  • BAKE: 20-25 minutes or until a toothpick comes out clean from the center of the muffins
  • COOL in the pans for 10 minutes before serving or moving muffins to a cooling rack
  • STORE in an air-tight container for a few days or freeze for up to 3 months. Thaw in the refrigerator and heat in the microwave for 10-15 seconds. These muffins are awesome when warm – I have been spreading vegan cream cheese on top.

APPLE CRISP Vegan & Gluten-Free

Because my spouse does not like pies, but really likes the crumble and the gooey stuff inside my apple pie, I came up with this sweet and scrumptious apple crisp. If the inners and the top are your things, then this crisp, with a dollop of vegan vanilla ice cream is the perfect end to your Thanksgiving meal.

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Servings: 6 to 8


1/2 cup GLUTEN-FREE ALL PURPOSE FLOUR (I use King Arthur)
(I use all purpose flours with Xanthan Gum already in the mix.
If you don't then you will need to add it. When adding 
xanthan (zan-than) gum to a recipe, use about 1/4 teaspoon
per cup of flour. Blend it evenly into your dry ingredients before mixing.)
1/2 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1/8 tsp SALT
5 Tbsp VEGAN BUTTER - softened and chopped up

4 GRANNY SMITH APPLES (5 cups)- peeled & chopped into small cubes
3 Tbsp VEGAN BUTTER - melted
3 Tbsp CASHEW MILK (or any nut-milk)
1/4 cup LIGHT BROWN SUGAR - packed
1/8 tsp SALT


  • PRE-HEAT oven to 375 degrees F
  • COAT 8X8 baking dish with cooking spray
  • In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
  • REFRIGERATE the topping until later
  • In a large bowl, ADD the chopped apples
  • ADD the butter, flour, lemon juice, milk, vanilla, brown sugar, and spices and stir until completely combined
  • TRANSFER the apple mixture into the greased baking dish and spread evenly
  • SPRINKLE topping evenly over apples and pat down so that it covers nicely
  • BAKE for 30-35 minutes or until the top is golden brown.
  • COOL in the pans for 5-10 minutes before serving
  • STORE in an air-tight container in the refrigerator for up to 3 days. This crisp freezes well for up to 3 months. Thaw in the refrigerator and reheat in over on 350 for 20 minutes.

Adapted from

Easy Banana Bread Gluten-free Dairy-free

It’s OK if you don’t want to believe me, but this is the best Banana Bread you will ever eat and it is also gluten and dairy free. Once you make it you will absolutely agree. I made this batch with dairy-free chocolate chips and topped it with walnuts but I have also made it with raisans, flax seed, and almonds. Let me know how yours turns out and what options you put in.

Preparation Time: 15 minutes

Cooking Time: 45-50 minutes

Servings: 12 slices (2 loaves)


4 large EGGS
4-5 very ripe BANANAS, mashed
1 cup SUGAR
4 ounces natural APPLESAUCE
1/3 cup high quality VEGETABLE OIL
1 teaspoon VANILLA
1 teaspoon BAKING SODA
1/4 teaspoon SALT
OPTION Pairings:
1/2 cup WALNUTS, chopped/smashed
1/2 cup RAISINS
1/2 cup FLAX SEED
1/2 cup ALMONDS, chopped


  • PRE-HEAT oven to 350 degrees F
  • COAT two 9X5 loaf pans with cooking spray
  • In a large bowl, BEAT the eggs and add the bananas and MASH together (or you can mash the bananas before this step, but I don’t like to dirty too many bowls)
  • ADD the sugar, oil, vanilla, and applesauce and mix together well
  • In medium bowl, BLEND together the flour, salt, and baking soda
  • ADD the dry ingredients into the banana mash and with a big spoon or spatula MIX until all the dry ingredients are combined. Banana lump are fine, don’t over mix.
  • FOLD IN any mix-ins at this point
  • TRANSFER the batter into the loaf pans and SPRINKLE the top of each loaf with the nuts
  • BAKE for 45-50 minutes or until a toothpick in the center of the loaf comes out clean
  • COOL in the pans for 10 minutes and then REMOVE from pans and cool on a wire rack for another 20 minutes
  • NOTE: Try peeling your bananas from the bottom up, instead of the stem down, for easy, no mess peeling, especially when over ripe.
  • STORE in an air-tight container on the counter for up to 2 days, then refrigerate. This bread freezes well for up to 6 months. Slice it frozen and toast it in the toaster oven.

Matzo Brei Gluten-Free Dairy-Free

Matzo Brei is a fast and crunchy alternative to pancakes or waffles any morning of the year. Personally, I eat gluten-free matzo all year round, but it is around the Jewish holiday of Passover when observant Jews cannot eat unleaved bread, that people tend to focus on this tasty cracker. This classic Passover breakfast is light and delicious, so don’t wait until holiday time to try it.

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Servings: 4


4 large EGGS
4 sheets of regular GLUTEN-FREE MATZO style crackers
1/2 cup CASHEW MILK (or other milk alternative)
2 tablespoons of VEGAN BUTTER (I use Earth Balance non-soy)
SALT to taste
CINNAMON to taste
STRAWBERRIES (or other berries), maple syrup or honey, or even jam


  • In a large bowl, BEAT the eggs and WHISK in the milk. ADD salt to taste (but if using salted matzo, be sparing)
  • RUN each matzo board under cold water for 10-20 seconds a side, until it begins to soften. The amount of time depends on the type of matzo you are using. I recommend just plain flavored, not egg or onion. Don’t let it get too soft because it will become mushy.
  • SHAKE off excess water and BREAK the matzo boards into 1/2″ pieces and SOAK them in the egg/milk mixture for a minute or 2
  • While the matzo is soaking, HEAT a large skillet on medium-high heat until hot and then MELT the butter in it
  • ADD the soaked matzo to the skillet and let it COOK for about 60-90 seconds into a pancake. Sprinkle with cinnamon at this point if you desire.
    • Some people like to scramble the matzo brei instead. If you would like to try it that way just saute it while cooking instead of letting it set into a giant pancake.
  • FLIP the pancake in one big piece, or SPLIT the pancake into 4 sections and flip each section over, and COOK an addition 30-60 seconds.
  • SERVE immediately with optional toppings
  • STORE in an air-tight container for 1-2 days

Yesterday’s Leftovers Omelet

When there is just a little bit of veggies and rice left over from the night before or you have some fajitas from a Mexican dinner in the refrigerator that you just don’t want to go to waste, the solution is this easy omelet that is great for breakfast or dinner. Basically, you can mix almost anything with a couple of eggs and have a tasty meal in less than 15 minutes.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2


Any combination of veggies and starches can work. 
May I suggest:
1/2 ONION, chopped
1 cup MUSHROOMS, sliced
1 BELL PEPPER, chopped
1 small bowl leftover cooked RICE, warmed or
chopped up boiled or roasted POTATOES
2 or 3 small TOMATOES
4 EGGS, beaten
Splash of DAIRY-FREE MILK ALTERNATIVE, I like cashew milk
SALT & PEPPER to taste
Handful of VEGAN CHEDDAR CHEESE, shredded


  • Depending on what leftovers you are using, you may or may not need to CHOP them up a little finer before frying
  • In a medium skillet, with a metal handle so that it can go in the oven, over medium-high heat, MELT the butter
  • FRY the vegetable leftovers together
  • WARM rice in a microwave if using
  • ADD rice or potatoes, salt and pepper to taste
  • If you are adding fish (or even meat) now would be the time to mix it in. COOK all ingredients until you feel they are well heated
  • BEAT eggs with a splash of dairy-free milk in a small bowl
  • POUR beaten egg mixture over the leftovers covering all ingredients. Depending on how much leftovers you use, you may need to add another egg or even 2.
  • COOK until the bottom of omelet is golden but the top is still uncooked
  • REMOVE the skillet from stove
  • ADD a handful of cheese shreds and place skillet under the oven BROILER until the top is golden brown and the eggs appear set (cooked through)
  • CUT the omelet in half or quarters, depending on size
  • SERVE with gluten-free toast and fresh fruit for breakfast or try a nice salad for dinner
  • STORE in an airtight container in the refrigerator for 2 days (would you call these leftover leftovers?)

Paleo Almond Coconut Bread

I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.

Preparation time: 10 minutes

Cooking time: 30-35 minutes

Servings: 8 to 12 slices


1-1/3 cups ALMOND FLOUR
1 teaspoon BAKING SODA
1/2 teaspoon SALT
2 teaspoons LEMON JUICE
2 tablespoons MAPLE SYRUP
3 tablespoons VEGAN BUTTER
(+1 tablespoon for topping), melted
1/2 teaspoon CINNAMON, ground
(+1/2 teaspoon for topping)


  • PREHEAT oven to 350 degrees F
  • PREPARE a 9X5 loaf pan with parchment paper
  • In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
  • In a medium bowl, WHISK eggs
  • MIX maple syrup into eggs
  • WHISK melted butter into egg mixture. Stir well.
  • COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
  • POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
  • BAKE for 30 to 35 minutes until golden brown
  • While bread is baking, PREPARE topping
    • In a small bowl, MELT 1 teaspoon of butter
    • MIX 1/2 teaspoon of ground cinnamon into the butter
  • REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
  • LIFT the loaf by the parchment and place on a plate to cool
  • BRUSH topping mixture over loaf while hot
  • SERVE warm or room temperature
  • STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months

Inspired by CotterCrunch Cinnamon Almond Flour Bread

French Toast Gluten-Free & Dairy-Free

A fast breakfast favorite around my house is French Toast. The great thing about my French Toast is that I use multigrain gluten-free bread which tends to be denser than traditional white or even whole wheat and is a weightier and more satisfying bite. Even the gluten-eaters in the family prefer it made this way.

Preparation time: 5 minutes

Cooking time: 6 minutes

Servings: 3


6 slices multi-grain gluten-free BREAD, I use 
Canyon Bakehouse Ancient Grain
2 EGGS, beaten
2/3 cups MILK ALTERNATIVE, I use Unsweetened Cashaw Milk
Pinch SALT
2 tablespoons COOKING OIL, for frying
1/2 teaspoon CINNAMON, ground
Serve with


  • In a shallow dish, BEAT the eggs well
  • WHISK in the milk alternative, vanilla, and salt
  • HEAT the oil in a large frying pan on medium-high heat
  • Using a fork, DIP each slice of bread into the egg mixture, turning it over to make sure that each side is well coated. The longer the bread is in the egg mixture, the soggier it becomes, so don’t let it sit too long.
  • FRY the coated bread slices in the frying pan for 2-3 minutes until golden brown then FLIP and fry the other side
  • SPRINKLE cinnamon on each side of the bread while frying
  • REMOVE the French Toast and keep warm in a 200 degree F oven until ready to serve
  • SERVE with cut strawberries, blueberries or other fruit and top with honey or pure maple syrup.

Paleo Banana Bread Muffins – Gluten-Free & Dairy Free

This is my first known attempt at a PALEO treat and they taste amazing. I created these muffins with almond butter, almond flour, bananas, and eggs. They are dense like banana bread but easier to eat in muffin form. They are dairy-free, grain-free, and if you don’t use the paleo chocolate chips, they contain no extra sugar and are soy-free too. We have been eating them with dairy-free cream cheese for breakfast all week.

Preparation time: 10 minutes

Cook time: 19 minutes

Servings: 18 muffins


3 large EGGS, room temperature
1/2 cup natural ALMOND BUTTER
1/2 teaspoon VANILLA EXTRACT
4 ripe BANANAS, mashed (about 1-1/2 cups)*
1 teaspoon corn-free BAKING POWDER
1 teaspoon BAKING SODA
1 teaspoon CINNAMON, ground
1/4 teaspoon ALLSPICE
1/2 teaspoon NUTMEG, ground
1/4 teaspon SALT
1/3 cup WALNUTS, chopped plus some for topping
Optional: 1/4 cup Paleo dairy-free MINI CHOCOLATE CHIPS** plus
some for topping

*I freeze over-ripe bananas often (why waste them?). They
work great for mixes like this. They thaw quickly and
mash easily.
** Without the chocolate chips these muffins
will also be soy-free


  • PREHEAT the oven to 375 degrees. (This is 25 degrees warmer than we are going to bake them at, but the extra heat to start helps the muffins brown on top when cooked.)
  • LINE 18 muffin cups with paper liners (I use 2 12-cup muffin trays because that is what I have.)
  • In a medium bowl, MASH bananas until smooth.
  • In a large bowl, BEAT the eggs and then ADD almond butter and vanilla. WHISK them all together well.
  • ADD mashed banana puree to the wet mixture
  • DUMP in almond flour, baking soda, baking powder, and spices. Gently MIX dry ingredients with wet mash mixture until there are no lumps. The batter should be a medium consistency. Don’t use an electric mixer because over beating the batter will cause the muffins not to rise. Just mix until you don’t see any more flour.
  • FOLD in walnuts and chocolate chips (if using).
  • Using a soup ladle, FILL each muffin lined cup 2/3 full
  • Optionally, TOP 1/2 the muffin cups with some extra chopped nuts and 1/2 with extra chocolate chips
  • LOWER the oven temperature to 350 degrees
  • BAKE the muffins for 14-19 minutes. Check them at 14 minutes. You know they are done when a toothpick inserted in the center comes out clean (unless it hits a chocolate chip, then use another toothpick and try again).
  • COOL the muffins in the pan for 5 minutes then transfer to cooling racks. Cool completely.
  • STORE in an airtight container for 2-3 days or FREEZE in an airtight container for 3 months.

TO MAKE A LOAF INSTEAD OF MUFFINS: If you want to try this as a bread instead of muffins, then mix all ingredients as above, but use a loaf pan instead of a muffin tray. LINE the loaf pan with parchment paper. FILL the loaf pan with the batter. TOP with chopped nuts. REDUCE oven temperature to 350 and BAKE for 50-60 minutes (using the toothpick method above to test for doneness). COOL completely in the loaf pan. LIFT out the bread using the parchment paper and slice.

Breakfast muffin with diary-free cream cheese and scrambled eggs with vegan ham

Best Waffles Ever Gluten-Free Dairy-Free

For years I used different brands of store-bought gluten-free pancake mixes (some good, some not so good) but I wanted my waffles to be fluffier and tastier, so I decided to make them from scratch. These turned out to be the “best waffles ever,” so says the family. No one cares that they are gluten and dairy free, they just gobble them up. 

Preparation time: 15 minutes

Cooking time: 5 minutes per waffle (depends on iron)

Yield: 8 waffles


2 teaspoons BAKING POWDER
1 teaspoon SALT
2 tablespoons COCONUT SUGAR
2 EGGS, beaten
1-1/2 cups CASHEW MILK (or other plant-based alternative)
Topping options:
Fresh FRUIT, pure MAPLE SYRUP, and/or Vegan BUTTER


  • In a large mixing bowl, COMBINE flour, baking powder, salt, and sugar and mix.
  • Make a little hole in the center of the dry ingredients, crack the eggs in the center and BEAT well.
  • WHISK in the milk, oil, vanilla extract, and lemon juice until well blended. The more air, the fluffier the waffle.
  • Let the batter rest from at least 10 minutes. I make mine before everyone gets up and then refrigerate the batter until needed.
  • HEAT you waffle iron (If your iron is not non-stick you might need to use cooking spray).
  • Using a soup ladle, POUR the batter onto the waffle iron and close the lid. Waffle irons vary so the amount of batter you need will depend on the shape and size of the iron you have. I use a 1/2 cup measure with mine.
  • COOK until waffle iron stops steaming, My waffle iron has a light that tells me when it is done to a particular setting.
  • Using a sharp fork, carefully REMOVE the waffle from the iron.
    • If you are making a stack of waffles, preheat your oven on a low temperature and then pile each waffle on top of the other on an oven proof plate as you finish making them. Keep the stack in the warm oven until ready to serve.
  • TOP with vegan butter and maple syrup or try fresh fruit.
  • Storage: You can store them in the refrigerator for 3 or 4 days, but they get soggy. I make a double batch and store them in the FREEZER for up to 3 months for a quick breakfast.

Avocado & Smoked Salmon Bagel – Gluten-Free & Dairy-Free

Breakfast is the most important meal in my opinion. You are just running on empty if you don’t fill the tank early in the day. I like to start my day with a savory gluten-free everything bagel,  topped with a mashed ripe avocado and Nova Lox. A fresh gluten-free bagel is a rare treat but you can find lots of gluten-free varieties in the freezer section. I have been known to eat this sandwich at lunch and sometimes even dinner.  

Preparation time: 10 minutes

Servings: 1


1 gluten-free EVERYTHING* BAGEL, halved and toasted
1/2 ripe AVOCADO, mashed
SALT & PEPPER to taste
2 slices SMOKED SALMON (aka Nova Lox)**
Optional Toppings
1 slice of TOMATO
1 slice of ONION

*The traditional New York Everything Bagel contains:
Poppy Seeds, Sesame Seeds, Black Sesame Seeds,
Minced Dried Garlic, Minced Dried Onion, and Sea Salt

**There is a difference between lox and smoked salmon.
Lox is salt-cured and not smoked. Must people really want
smoked salmon, which is cured and smoked. Nova Lox, which
originally came from the waters of Nova Scotia, is a type of
cold-smoked salmon that is preferred to salty 'belly' lox.


  • SLICE the bagel in half and TOAST
  • SLICE the avocado in half lengthwise, twist it, and remove the pit
  • MASH 1/2 the avocado and ADD salt and pepper to taste
  • SPREAD each half of the bagel with avocado
  • TOP each halve with a slice or 2 of smoked salmon 
  •  Optionally, top with tomato or onion slices
Everything Bagel with Avocado and Smoked Salmon

Spiced Pumpkin Muffins – Gluten-Free & Dairy-Free

Sometimes, I just crave a breakfast muffin. I like to heat them for 30 seconds in the microwave and then slather Vegan cream cheese on top. I tend to throw the kitchen sink of spices into these muffins so that the flavors of winter just explode in every bite. Adjust the spices and add-ins to match your mood.

Cooking Time: 45 minutes

Servings: 18


1-2/3 cup All Purpose GLUTEN-FREE FLOUR
1/2 teaspoon CINNAMON
1/2 teaspoon CLOVES
1/2 teaspoon NUTMEG
1/2 teaspoon GINGER
1/4 teaspoon BAKING POWDER
1 teaspoon BAKING SODA
1/2 teaspoon SALT
3/4 cup HONEY
2 EGGS (or Vegan egg replacer)
1/2 cup melted Vegan BUTTER (I use Earth Balance)*
1 15-ounce can of PUMPKIN PUREE (not Pumpkin Pie Mix)
1/4 cup cold WATER
1/4 cup chopped WALNUTS
1/4 cup dairy-free chocolate morsels (optional)
18 Paper Muffin LINERS

*If you are watching your fat, you can replace butter with APPLESAUCE.


  • PREHEAT oven to 325 degrees F.
  • LINE 2 12-cup muffin tins to handle about 18 muffin cups.
  •  In a large mixing bowl, MIX all dry ingredients together well.
  • In the same bowl, ADD all the rest of the ingredients and just throw it on top of the dry ingredients. STIR to combine. (I use a wooden spoon but I guess you could use an electric mixer.)
  • SPOON the batter into the lined muffin cups until each is about 3/4 filled.
  • BAKE for 40-45 minutes. (About 1/2 the time if you are making mini muffins).
  • TEST for doneness by inserting a toothpick (or another tester) into the center of a muffin. If it comes out with only a few moist crumbs on it, then they’re done. 
  • COOL for 10 minutes before removing them from the tins. If the muffins are stuck to the tin you can run a knife around them to loosen. 
Pumpkin happiness on the rise
Perfect blend of spices and pumpkin

Storage: You can store the muffins at room temperature in an airtight container for up to 5 days or freeze them for 3 months.