Gingerbread Muffins
User Reviews
5.0
12 reviews
Excellent
Gingerbread Muffins
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These Healthy Gingerbread Muffins are perfectly spiced, moist thanks to applesauce, molasses and pure maple syrup, and completely vegan. Sprinkle with sugar or drizzle with glaze for a special holiday treat.
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Ingredients
Wet Ingredients:
- 1 flax egg
- 1/2 cup unsweetened cashew milk or milk of choice
- 1 tablespoon apple cider vinegar
- 1/3 cup pure maple syrup
- 1/4 cup molasses
- 1/2 cup unsweetened applesauce
- 1/4 cup light olive oil or melted/cooled coconut – make sure rest of ingredients are room temperature
Dry Ingredients:
- 1.75 cups whole wheat white flour or whole wheat pastry flour or whole wheat white flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- coarse sprinkling sugar for topping optional
Glaze:
- 1/3 cup confectioners sugar
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 425ºF. Line 12-cup muffin pan with liners; set aside.
- Make flax egg: In a small bowl, combine 1 tablespoon flaxseed with 3 tablespoons water; set aside for 3-5 minutes until gel consistency forms.
- Make vegan buttermilk: In a glass measuring cup, add milk and apple cider vinegar together; set aside.
- Combine wet ingredients: In a large bowl, combine maple syrup, molasses, applesauce and oil. Whisk until smooth. Then add in flaxseed gel and milk, stirring until combined.
- Combine dry ingredients: In medium bowl mix together whole wheat pastry flour, ground ginger, cinnamon, cloves, baking soda and salt.
- Combine: Add dry ingredients into the bowl of wet ingredients, using a rubber spatula or whisk to mix gently until just combined. Careful not to over-mix.
- Bake: Evenly distribute batter into prepared 12-cup muffin pan, filling about 2/3 way full. Top with coarse sprinkling sugar. Bake muffins at 425ºF for 5 minutes, then drop oven temperature down to 350ºF and continue baking for another 10-15 minutes, or until an inserted toothpick comes out with little to no crumbs. Allow muffins to cool in pan for 10 minutes before moving to wire rack.
- Make the glaze by whisking together powdered sugar and lemon juice in a small bowl. Drizzle over slightly cooled muffins. Enjoy!
Notes
- Storage – Muffins best enjoyed within three days. Store in airtight container at room temperature or in the fridge. Place a strip of paper towel in the container to prevent the muffins from getting soggy.
- Freeze – Cool completely, then place in a freezer-safe storage bag and freeze up to 3 months. Thaw to room temperature. Warm in the microwave for 30-45 seconds, if desired.
Nutrition Information
Show Details
Serving
1muffin
Calories
151kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Sodium
206mg
(9%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 151kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 206mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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