Gluten Free Cinnamon Roll Muffins Recipe with Tremella Mushroom - Teelixir

Gluten Free Cinnamon Roll Muffins with Tremella Mushroom

by Shaní Galarza August 28, 2020 2 min read

Teelixir easy and simple recipes Cinnamon Roll Muffins with Tremella fuciformis medicinal Mushroom extract powder organic Vegetarian, Dairy Free, Paleo, Gluten Free recipes

Cinnamon Roll Muffins Recipe with Tremella Mushroom (Vegetarian, Dairy Free, Paleo, Gluten Free)

Ingredients:

For the cupcakes:

  • 2 cups gluten-free All-Purpose Baking Flour mix (I used Bob’s Red Mill)
  • Xanthan Gum according to package instructions
  • 4 tbsp dark brown sugar
  • 2 tsp baking powder
  • 2 tsp Tremella mushroom extract powder
  • Pinch of salt

For the cinnamon swirl filling:

  • 2/3 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp pumpkin spice
  • 4 tbsp melted butter (or vegan butter)
  • 1/2 tsp vanilla bean powder extract


For the icing:

  • 3 oz plant-based cream cheese (I used Kite Hill Almond cream cheese spread)
  • 3/4 cup powdered sugar (I used Lakanto Powdered Monkfruit Sweetener which is much sweeter than traditional powdered sugar so I suggest using about 2/3 cup)
  • 1 tbsp melted butter
  • 1/4 tsp vanilla extract
  • A splash of your favourite plant-based milk (feel free to add more until you reach your desired consistency)

Directions:

  1. Preheat your oven to 400 F or 204 C. Lightly spray your muffin tins with oil of choice ( I used coconut) and set aside.
  2. In a large mixing bowl place all ingredients for the cupcakes (except for the milk melted butter and egg) in the bowl.
  3. In a separate bowl whisk together the egg melted butter and milk.
  4. Pour the egg mixture into the large bowl with flour ingredients and mix together well using a spatula until a thick batter has formed.
  5. In a medium-size bowl whisk together the brown sugar, cinnamon, cardamom and pumpkin spice. Add in the melted butter and vanilla extract and stir until combined.
  6. Scoop out 3 tbsp of the brown sugar mixture and lightly swirl it into the batter. Set remaining brown sugar mixture aside.
  7. Scoop out batter and evenly distribute into the muffin tins (about 3 tbsp each). Spread the remainder of the brown sugar mixture on top of each cupcake.
  8. Place in oven and bake for 12-13 minutes. I poked the centre with a toothpick at 11 minutes to test for doneness.
  9. Remove from oven and the baking tins asap and let cool while you make the frosting.
  10. In a large bowl add in all the frosting ingredients and mix together using an electric hand mixer (otherwise use a whisker) until you’ve reached your desired consistency. You can always add more milk if you prefer a lighter frosting.
  11. Using a small spoon lightly drizzle frosting over each cupcake.
  12. Serve immediately or eat them later.
  13. Enjoy your delicious Gluten-Free Cinnamon Roll Muffins with Tremella Mushroom!


Teelixir easy and simple recipes Cinnamon Roll Muffins with Tremella fuciformis medicinal Mushroom extract powder organic Vegetarian, Dairy Free, Paleo, Gluten Free recipes

Teelixir easy and simple recipes Cinnamon Roll Muffins with Tremella fuciformis medicinal Mushroom extract powder organic Vegetarian, Dairy Free, Paleo, Gluten Free recipes



You may also like these recipes:

Blueberry Muffins Recipe with Astragalus Root (Vegetarian, Gluten Free, Dairy Free)

PB & J Oatmeal Cookies with Tremella Mushroom (Vegan, Gluten-Free)

Vegan Lovers Pumpkin Creme Brulee with Tremella Mushroom (Vegan, Gluten Free, Paleo, Grain Free)


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