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!

Vegan Gingerbread Muffins [Vegan]

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Serves

10

Cooking Time

15

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Ingredients

  • 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
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Preparation

  1. 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.
  2. Whisk the flour, sugar, cinnamon, nutmeg, ginger, cloves, baking powder and salt in a large bowl.
  3. 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.
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Top with coarse sugar if desired.
  5. 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.
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