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!
What You Need
For these gingerbread muffins you need flaxseed meal, cashew milk, apple cider vinegar, maple syrup, molasses, applesauce, coconut oil, whole wheat pastry flour, spices, baking soda, sal, course sugar, confectioners sugar, and, lemon juice.
In a small bowl, combine the flaxseed with water; set aside for 3-5 minutes until gel consistency forms.
Make Flax Egg
In a large bowl, combine maple syrup, molasses, applesauce and oil. Whisk until smooth. Stir in flaxseed gel and milk.
Mix Wet Ingredients
In medium bowl, combine dry ingredients – whole wheat pastry flour, ground ginger, cinnamon, cloves, baking soda and salt.
Mix Dry Ingredients
Add dry ingredients into the bowl of wet ingredients, mix gently until just combined. Careful not to over-mix.
Make Muffin Batter
Evenly distribute batter into prepared 12-cup muffin pan, filling about 2/3 way full. Top with coarse sprinkling sugar.
Fill Muffin Tin
Bake muffins at 425ºF for 5 minutes, then drop oven temperature down to 350ºF and continue baking for another 10-15 minutes.
Bake Muffins
Allow muffins to cool in pan for 10 minutes before moving to wire rack.
Allow Muffins to Cool
Make the glaze by whisking together powdered sugar and lemon juice in a small bowl. Drizzle over slightly cooled muffins.
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.
FREEZING
FREEZING
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.
These Healthy Gingerbread Muffins are perfectly spiced holiday treat!