Gingerbread Muffins
User Reviews
5
8 reviews
Excellent
Gingerbread Muffins
Report
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.
Share:
Ingredients
Wet Ingredients:
- 1 Flaxseed used as egg substitute
- 1/2 cup cashew milk or milk of choice, unsweetened
- 1 tablespoon apple cider vinegar
- 1/3 cup pure maple syrup
- 1/4 cup molasses
- 1/2 cup applesauce unsweetened
- 1/4 cup olive oil or melted/cooled coconut - make sure rest of ingredients are room temperature, light
Dry Ingredients:
- 1.75 cups whole wheat white flour or whole wheat white flour, or whole wheat pastry flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 1 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- sugar optional, coarse, for topping
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
(24%)
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
8 reviews
Excellent
Other Recipes
You'll Also Love
