Tag Archives: picky eater approved recipe

Cinnamuffin Recipe

cinnamuffinI first made this muffin when Max was a toddler and he loved them until the great food rejection began.  I got the recipe from The Bed & Breakfast Cookbook by Martha W. Murphy.  It’s a great little muffin full of oats, low in fat and sugar, and has a maple glaze.  I decided to make it for Max to try again but I knew the whole oats would be texturally repugnant to him so I came up with a revised version of this muffin by pulverizing the oats in the food processor until they were as fine as I could get them and this worked well for Max.  The result went like this:

“This tastes just like a cinnabun*!  You should give this recipe to them to make and sell.  Seriously mom, it’s THAT good!”

*I don’t think it tastes like a cinnabun but I’m perfectly happy to have him think it does.

For Max’s sake I have been making the glaze into more of a frosting and I make it fresh each time and don’t measure at all.  I will provide instructions for making the glaze how the recipe was originally meant to be (thin) and I will tell you how I have perverted it to suit Max’s needs.

Cinnamuffin Recipe

8 -ish muffins

Cinnamuffin Recipe


  • 1 1/2 cups rolled oats, pulverized in food processor to a coarse flour
  • 1 1/4 cups whole wheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup applesauce
  • 1 1/4 cup buttermilk
  • 1/2 cup brown sugar
  • 3 Tbs melted butter or vegetable oil
  • 1 egg
  • butter or oil for greasing the muffin tin
  • For the Glaze:
  • 1 Tbs. butter, melted
  • 1/2 cup powdered sugar
  • 2 Tbs. maple syrup


  1. Preheat the oven to 400°.
  2. Grease a muffin tin.
  3. Mix all dry ingredients, except for the sugar, in a medium sized bowl.
  4. Mix the sugar and all the wet ingredients together.
  5. Add the wet ingredients to the dry, avoid beating the crap out of it.
  6. Fill the muffin tins about half full.
  7. Bake for 20 minutes, then cool for a few minutes before removing the muffins.
  8. Make the glaze by madly stirring the three ingredients until they become super smooth. If you want a thicker glaze (as shown in the image) add more powdered sugar until it reaches the thickness you want. If you make a thick glaze it will cover fewer muffins, so make MORE. Capisce?


About the yield: my square muffin tin yields between 8 and 9 muffins depending on how I've divvied up the batter. If using a standard sized round muffin tin you'll be more likely to get 12.

This recipe is adapted from The Bed & Breakfast Cookbook by Martha W. Murphy.

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