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5.0 from 12 votes

Gingerbread Muffins

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 151 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425ºF. Line 12-cup muffin pan with liners; set aside.
  2. 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.
  3. Make vegan buttermilk: In a glass measuring cup, add milk and apple cider vinegar together; set aside.
  4. 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.
  5. Combine dry ingredients: In medium bowl mix together whole wheat pastry flour, ground ginger, cinnamon, cloves, baking soda and salt.
  6. 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.
  7. 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.
  8. 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

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

% 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.