These Vegan Gingerbread Muffins combine delicious spices, molasses and oats for a wonderfully, flavored muffin and amazing texture. They are whole grains, soft, fluffy, light and wonderfully, moist. These are dairy-free, egg-free, vegan and also include an oil-free version!
VEGAN GINGERBREAD MUFFINS
I love all things gingerbread and eat it year round. I love all the spices of cinnamon, ginger and allspice. The aromas and flavor is something I enjoy immensely. What I love about these healthy gingerbread muffins is their amazing texture, they are super fluffy and whole grain.
I have not made these gluten-free, so I don’t know how a blend would work. I find gluten-free blends to be extremely finicky, so I would recommend making my vegan gingerbread cake instead and following the gluten-free version listed under notes and make them as muffins.
- Whole wheat pastry flour: This helps to make the muffins tender and soft and keep them whole grain. You can sub all-purpose flour if you like.
- Superfine oat flour: I love the health benefits of oats and love the extra texture they provide here, as well as a good dose of fiber.
- Baking powder
- Gingerbread spices: While I have a homemade gingerbread spice mix recipe, for these muffins, I used just 3 bold spices for these.
- Lite canned coconut milk: Or another creamy milk that you prefer.
- Molasses: Molasses is really important to a true gingerbread flavor, as well, as molasses provides exception moisture and texture, so please do not omit. I use regular molasses (not blackstrap) that you can buy at regular grocery stores, even Walmart and Target or online. I use the Grandma’s brand.
- Grapeseed oil: OR for the oil-free option that I always do now, unsweetened applesauce and roasted almond butter. You could also use a pecan butter or walnut butter which I’m sure would be even better!
- Vanilla extract
- Apple cider vinegar
HOW TO MAKE VEGAN GINGERBREAD MUFFINS
Step 1: Combine the dry ingredients and whisk well.
Step 2: Combine the wet ingredients in a small bowl and whisk well.
Step 3: Pour the wet over the dry and stir until just moistened, being careful not to overmix. The batter will be thick.
Step 4: Bake at 350°F for 20 minutes or until a toothpick is clean.
MORE VEGAN GINGERBREAD RECIPES
- Vegan Gingerbread Pancakes
- Gluten-free Gingerbread Pancakes
- Coconut Butter Gingersnaps
- Vegan Gingerbread Cake
- Candied Ginger Chocolate Chip Cookies
- Vegan Gingerbread Men Cut-Out Cookies
- Gingerbread House
NOTE: This recipe was originally written in 2012, it was before I started oil-free recipes, but there is an oil-free tested option that works beautifully that I always use now.
Vegan Gingerbread Muffins (Oil-free option!)
- 1 cup + 2 tablespoons (144g) whole wheat pastry flour OR all-purpose flour (see NOTES)
- 1/4 cup + 2 tablespoons (48g) superfine oat flour (I use Bob's Red Mill)
- 3/4 cup + 2 tablespoons (140g) white sugar
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- just under 1/2 teaspoon fine sea salt
- 1/2 cup + 1 tablespoon (135g) canned "lite" coconut milk, shaken first (OR another creamy milk)
- 1/4 cup + 2 tablespoons (90g) grapeseed oil (For an oil-free version, sub with 4 tablespoons (60g) applesauce and 3 tablespoons (48g) sunbutter or almond butter)
- 3 tablespoons (60g) regular molasses (not blackstrap)
- 1 1/2 teaspoons (8g) vanilla extract
- 1 teaspoon (5g) apple cider vinegar
- I always recommend to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale
- Preheat the oven to 350°F (177°C). Line a muffin pan with nonstick parchment paper liners. Regular paper liners will stick to the muffins.
- Combine all the dry ingredients into a large bowl. Whisk very well until thoroughly combined and no lumps remain.
- In a small bowl, combine the milk, oil (or oil-free version of applesauce/nut butter), molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients. Stir with a spoon just until combined, being careful not to over mix. The batter will be thick. Don't be tempted to add more milk, as these are quite moist.
- Carefully spoon the batter into the prepared muffin pan, filling up 10 liners.
- If desired for an extra dose and presentation, sprinkle raw sugar on the top of each muffin before baking.
- Bake for 20 minutes, or until a toothpick is basically clean when inserted in the center of a muffin.
- Cool for 10 minutes and then remove from the pan. It is best to let them cool completely, as they will be tender warm.
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