These Healthy Gingerbread Muffins are moist and heavily spiced using applesauce, molasses and pure maple syrup to sweeten – and completely vegan. Sprinkle with sugar or drizzle with glaze for a special Christmas treat!
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.
Ingredients for Healthy Gingerbread Muffins
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.
What Grade of Maple Syrup to Use
These gingerbread muffins are sweetened with pure maple syrup and molasses. Be sure to use pure maple syrup, often “amber” color. I am a huge fan of getting the big jug because I bake with maple syrup so much. And I love maple syrup as a sweetener option because it also acts like a liquid in this recipe too.
How to Make
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 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 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
The spiced 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.
More Muffin Recipes You’ll Love:
If you make this Healthy Gingerbread Muffin recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
PrintHealthy Gingerbread Muffins {vegan}
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 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
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 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.
- In a small bowl, combine the flaxseed with water; set aside for 3-5 minutes until gel consistency forms.
- In a glass measuring cup, add milk and apple cider vinegar together; set aside.
- In a large bowl, combine maple syrup, molasses, applesauce and oil. Whisk until smooth. Then add in flaxseed gel and milk, stirring until combined.
- In medium bowl, combine dry ingredients – whole wheat pastry flour, ground ginger, cinnamon, cloves, baking soda and salt.
- 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.
- 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
- Serving Size: 1 muffin
- Calories: 151
- Sugar: 13g
- Sodium: 206
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gingerbread muffins, healthy gingerbread muffin recipe, Christmas muffin recipe
Emily Swanson says
It’s so true that it’s pretty miraculous when siblings continue to get along really well even when we get older.
And I love how soft and cakey these look; it adds the extra pop of deliciousness when you add a frosting or glaze to muffins.
Cassie says
These gingerbread muffins look divine, especially with the glaze! I am incredibly excited for anything gingerbread-spiced! Yum!
Emily says
I made these with Bob’s gluten free flour and some powdered sugar on top and they’re sooo good!
Ashley says
Ah yay! So glad the Bob’s Red Mill GF flour worked for you! Thanks for sharing 🙂
Liv says
Can I make this into a gingerbread loaf instead of muffins? Look so yummy!
Ashley says
Hi Liv – yes you should be able to! A standard loaf pan will work. I would just watch the baking time after 25 minutes and keep an eye on it. Would love to hear how it turns out!
Maclean Nash says
These are super yummy! I made them with gluten free flour and they turned out perfectly! Didn’t need to change the recipe at all. Thank you so much!
★★★★★
Ashley says
Yay! So glad you enjoyed them. Thank you for your review!
Stephanie says
HI! Would a flax egg work in place of the applesauce?
Ashley says
That could likely work, I just haven’t tried that myself. But because you’re subbing for another liquid-like substance, I think it should be alright! Let me know if you end up trying 🙂
Sheila says
They are delicious!! Used banana instead of applesauce because it was what I had. Still turned out great!
Ashley says
So glad you like them! Thanks for your comment!
Jennifer says
These are super moist and have such a nice gingerbread flavour! Perfect cold snow day baking time!
★★★★★
Ashley says
Thank you so much for your comment and review! So glad you liked them 🙂
Kara says
These were AMAZING! I used king Arthur gf flour and they turned out perfect! Kid approved as well!
★★★★★
Ashley says
Thanks so much for sharing Kara! So glad they worked as gf !
Katie says
I made into mini muffins for school snack and my 3rd grader loves them! I used 1:1 GF flour and it worked well.
★★★★★
Ashley says
Yay! That’s so great to hear the kids loved them. So glad they were able to work as GF and mini muffins 🙂