Cinnamon Swirl Muffins

• 1 egg - 45g
• ½ cup of oat milk - 120g
• 3 tablespoons of avocado oil - 42g
• 1 teaspoon of pure vanilla extract - 5g
• 1 cup of all purpose flour - 125g
• ½ cup of brown sugar - 100g
• 1 teaspoon of baking powder - 5g
• ½ teaspoon of salt - 2.5g

• 1 tablespoon of cinnamon - 8g
• 4 tablespoons of brown sugar - 200g
• 2 tablespoons of oat milk - 30g

• 1 teaspoon of pure vanilla extract - 5g
• 1 tablespoon of oat milk - 15g
• ½ cup of powdered sugar - 60g

To start, preheat the oven to 375°F (190°C). Then Line my muffin tray with cupcake liners. After, Start the muffin batter by. In a large mixing bowl, whisk together the egg, oat milk, avocado oil, and vanilla extract until smooth.

Once this was combined, Add in the flour, brown sugar, baking powder, and salt and whisked this together for 2-3 minutes. In a smaller bowl, I prepared the cinnamon swirl filling by combining the cinnamon, brown sugar, and oat milk. Mix until a smooth, thick liquid forms. In each cupcake liner, Add in 3 ounces of muffin batter then a teaspoon of the cinnamon filling on top. I repeated this 3 more times, until I was out of muffin batter and cinnamon filling. Take a knife and lightly swirled the batter in each cupcake liner.

Bake these for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 8. Once these were done baking, Let them cool for 15 minutes. While the muffins are cooling, Combine the vanilla extract, oat milk, and powdered sugar in a bowl. Stir until a smooth glaze forms.

Finally, Drizzle the vanilla glaze over the top of each one.