How can I make big-topped muffins with this recipe?

To achieve big-topped muffins, line 8 standard-size muffin cups with paper liners and fill any remaining empty cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

What should I do if the coconut oil solidifies in the wet mixture?

If the wet ingredient mixture becomes too cold and the coconut oil starts to solidify, simply pop the bowl into the microwave for a few seconds to smooth it out again.

Can I use a different sweetener in these muffins?

Yes, the recipe offers flexibility by allowing you to use either coconut sugar or maple syrup for the sweetener, depending on your preference.

Why is the muffin batter so thick?

The recipe notes that the muffin batter will be quite thick, which is normal for this particular gingerbread muffin recipe and contributes to its final texture.

How do I know when my vegan gingerbread muffins are fully baked?

Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean. If the tops are browning too quickly, reduce the oven temperature to 375 degreesF for the remainder of the baking time.

1.7K Views 5 years ago

Vegan Gingerbread Muffins
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

Order with Instacart Download Our App

Close-up of several golden-brown vegan gingerbread muffins, some topped with coarse sugar, arranged on a cooling rack.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Vegan Gingerbread Muffins [Vegan]

Dairy Free

Vegan

These muffins are packed with staple spices, packs a rich molasses flavor, not eggs, a buttery soft texture, perf for the holiday season, can easily be made in bulk, have a gorgeous color and you can even add cream cheese icing for a more indulgent variation!

Ingredients You Need for Vegan Gingerbread Muffins [Vegan]

1 1/2 cups flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
Zest of 1 orange (optional)
1/3 cup coconut oil, melted
1 large banana, mashed
1/2 cup almond milk (room temp)
3 tablespoons coconut sugar or maple syrup
1/3 cup Molasses
1 teaspoon vanilla extract
1 1/2 teaspoons Cinnamon, ground
1/2 teaspoon Cloves, ground
1/2 teaspoon Ginger, ground
1/4 teaspoon Nutmeg, ground

Order with Instacart Download Our App

How to Prepare Vegan Gingerbread Muffins [Vegan]

Heat oven to 400°F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, cinnamon, nutmeg, ginger, cloves, baking powder and salt in a large bowl.
Add melted coconut oil, mashed banana, molasses, orange zest, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Top with coarse sugar if desired.
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375° for the remaining bake.