Gingerbread Muffins

Why You’ll Love These Muffins

• They come together easily – no mixer needed – and are ready within 30 minutes.
• Completely vegan friendly, thanks to a flax seed “egg.”
• Super moist with just the right amount of spice to bring joy to your holiday season.
• An easy Christmas muffin recipe to enjoy for breakfast, dessert or any time in between.

Gingerbread Muffin Ingredients

All it takes is a handful of healthy, wholesome ingredients you probably already have on hand. Many of them are part of my healthy kitchen pantry <- check out that link for my favorites!

• flaxseed meal – to keep these vegan, we are making a flax egg by combining ground flaxseed with a few tablespoons of water. May be subbed with 1 egg if not vegan.
• unsweetened cashew milk – I had cashew milk on hand, but feel free to use unsweetened almond milk, coconut milk or dairy milk if not vegan.
• apple cider vinegar – when mixed with the milk, we are essentially creating our own vegan “buttermilk.”
• pure maple syrup – this provides moisture and natural sweetness. Keep reading to learn more!
• molasses – you can’t have gingerbread without molasses. I used the sweeter molasses but you can use blackstrap molasses for a more robust flavor.
• unsweetened applesauce – for moisture and a hint of sweetness. You can sub applesauce with banana puree, just be aware the banana flavor may come through. A dairy free yogurt will also likely work.
• light olive oil or coconut oil – either will work. Just make sure the coconut oil is cool to room temperature (along with the rest of the ingredients) for the most success when baking.
• whole wheat pastry flour – whole wheat pastry flour may be subbed with half whole wheat and half all-purpose. You can also use all whole wheat white flour, the muffins may just be a tad more dense. I haven’t tried this with a 1:1 gluten-free blend yet but my guess is that it should work. If the batter seems thick, add a couple splashes of milk.
• ground ginger + cinnamon + cloves – for spicy muffin flavor.
• baking soda + salt – for lift and to bring out all those spices.
• coarse sprinkling sugar – optional, but I find it adds a gorgeous, festive sparkle.
• confectioner’s sugar + lemon juice – for that final drizzle of glaze.

Step-by-Step Directions

These vegan gingerbread muffins are legit, my friend! They taste just like your favorite gingerbread cookies, but in soft muffin form. Talk about the perfect holiday baking session.

Here’s a quick rundown how to make them, but keep scrolling for the printable recipe card below.

Prep equipment

Preheat oven to 425ºF. Line 12-cup muffin pan with liners; set aside.

Make flax egg

In a small bowl, combine the flaxseed with 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.

Whisk 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.

Mix dry ingredients

In medium bowl, combine dry ingredients – whole wheat pastry flour, ground ginger, cinnamon, cloves, baking soda and salt.

Make muffin batter

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.

Fill muffin tin

Evenly distribute batter into prepared 12-cup muffin pan, filling about 2/3 way full. Top with coarse sprinkling sugar.

Bake

Bake these gingerbread 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.

TIP: Starting the muffins off at a higher oven temperature, then dropping it down, creates a plumper dome and sought-after bakery-style muffin.

Serving Suggestions

These healthy gingerbread muffins are sweet enough without the glaze, but if you want a little something extra, go for the glaze. It’s just powdered sugar and lemon juice. Follow the measurements in the recipe card, then thin out with a few more drops lemon juice or water to acheive your desired consistency.

Or you can always spread coconut butter on after cutting into them. They’re delicious, soft and full of gingerbread flavor no matter what route you go.

How to Store

These muffins will keep in an airtight container at room temperature or in the fridge for up to 3 days. Feel free to place a strip of paper towel in the container to prevent the muffins from getting soggy.

Freezer Friendly: Cool completely, then transfer the muffins to a freezer-safe zip-top bag, seal tight, label, date and freeze for up to 3 months. Thaw to room temperature right on the kitchen counter. Reheat for 30-45 seconds in the microwave, if desired.

Muffin Baking Tips

• Use room temperature ingredients. This ensures a smoother batter and better bake.
• Do not overmix the batter. We want light and fluffy muffins, not gummy and dense.
• Scoop the batter with an ice cream scoop. This ensures even distribution.
• Start at a higher baking temperature. This creates a bigger dome at the top and better texture overall.