vegan gingerbread muffins

This Vegan Gingerbread Loaf is baked until light and fluffy then drizzled with a sweet icing sugar. Cozy up with a slice of this holiday treat and a mug of your favorite beverage. Vegan, Gluten-Free, Nut-Free Option.

Vegan Gingerbread Loaf

oats

ginger

cinnamon

cloves

nutmeg

baking powder

baking soda

sea salt

flax "eggs" (2 tablespoons ground flax + 5 tablespoons water)

coconut sugar

applesauce

molasses

avocado oil*

apple cider vinegar or lemon juice

sugar

coconut butter sugar

Prep: Preheat the oven to 350F and line a 8×3″ baking pan with parchment paper. Mix the ground flax and water together in a small bowl and let sit for at least 5 minutes, to thicken.

Dry Ingredients: in a large bowl, whisk the oat flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt together until evenly distributed.

Wet Ingredients: in a separate bowl, mix the thickened flax, sugar, applesauce, molasses, oil, and vinegar together. Add the wet ingredients to the dry ingredients and mix well, until no dry clumps of oat flour remain.

Bake: pour the batter into the loaf pan, then top with turbinado sugar, if desired. Bake in the middle rack of the oven for 35 to 37 minutes, or until the top is risen and a toothpick inserted in the center of the bread comes out only with crumbs. Remove from the oven and let sit in the pan for 5 minutes before transferring to a cooling rack to let cool completely.

Glaze (optional): Combine the powdered sugar and milk together in a small bowl; mix until a smooth and thick glaze forms.

Serve: Drizzle with icing sugar, then slice and serve. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 5 days. Pre-sliced pieces of the loaf can also be frozen for up to 2 months and reheated as necessary.

Festive, quick, and easy vegan gingerbread muffins filled with warm spices, They’re soft, fluffy, and delicious, plus, they’re also egg-free, dairy-free, and can be made gluten-free! Add chocolate chips or make them plain, it’s up to you. Cozy up and serve them with your favourite warm holiday drink.

Vegan Gingerbread Muffins (Gluten-Free Option)

flax seeds

water

¾ cups (245 grams) gluten-free flour blend

½ teaspoon ground ginger

allspice

salt

¾ cup (180 grams) unsweetened pumpkin puree

(113 grams) coconut sugar

coconut oil

(78 grams) molasses ((not blackstrap, see note below))

chocolate chips

turbinado sugar ((optional, for sprinkling the top of each muffin))

Preheat oven to 350°F (177°C)

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground allspice, and salt.

In a large bowl, mix the pumpkin puree, coconut sugar, coconut oil, molasses and flax eggs together. Stir until blended.

Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips.

Divide batter into the 12 muffin cups.

Sprinkle turbinado sugar on top of each muffin (if using)

Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean. Don&#39;t overbake.

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Top 2 vegan gingerbread muffins recipes from across the web

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The most viewed vegan gingerbread muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine