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You are here: Home / Christmas / Vegan Gingerbread Muffins (Oil-free Option!)

Vegan Gingerbread Muffins (Oil-free Option!)

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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!

muffin pan of baked gingerbread muffins

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.

INGREDIENTS NEEDED

  • 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

vegan gingerbread muffins on cooling rack with raw sugar on top

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.

closeup of gingerbread muffins in muffin pan

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.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

muffin pan of baked gingerbread muffins

Vegan Gingerbread Muffins (Oil-free option!)

Brandi Doming
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!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 19 minutes mins
Total Time 29 minutes mins
Course Dessert
Cuisine American, Vegan
Yields 10 muffins

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

NOTE

  • 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

Instructions
 

  • 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.

Notes

FLOUR: I've also tested these with whole grain spelt flour and they work great, too. They are a bit more dense, but still good.
GLUTEN-FREE: 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.
OIL-FREE: For the oil-free option that I always do now, follow the unsweetened applesauce and roasted almond butter option. You could also use a pecan butter or walnut butter which I'm sure would be even better!
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword healthy gingerbread muffins, oil free gingerbread muffins, vegan gingerbread muffins, vegan holiday muffins

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policyĀ here.

Filed Under: Christmas, Dessert, Holiday, Kid Friendly, Muffins/Cupcakes, Nut Free Tagged With: dessert, Ginger, gingerbread, Molasses, Muffins, oats

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Comments

  1. Nora

    May 18, 2021 at 6:20 am

    5 stars
    On the eve of Eid (12 May), I made @thevegan8 Oil-free Vegan Gingerbread Muffins to bring over to my relative’s Eid celebration. We all agreed that these are the BEST Gingerbread Muffins we’ve ever had. IT’S GINGERLILIOUS!! 😱 To tantalise the taste buds, I added slivers of candied ginger on top for a šŸ’« burst of flavour and šŸ”„ heatiness. The inside is soft, light, moist and extremely flavourful. This recipe is a keeper! Thank you Brandi for sharing your recipe. šŸ˜šŸ˜

    Reply
  2. Wendy

    March 15, 2021 at 5:27 am

    This looks amazing! I’m a sucker for anything gingerbread! Any chance you could sub out sugar for dates or maple syrup?

    Reply
    • brandi.doming@yahoo.com

      March 15, 2021 at 5:42 am

      Thank you! No, it needs to be a dry sugar, because adding dates or syrup would be adding way more moisture and throw off the recipe and turn them gummy. You could try coconut sugar if you like, that should work, I would just increase it to 1 cup though because it’s much less sweet than white sugar. Or, if you don’t want to use sugar at all, make my gingerbread cake recipe into muffins-it’s noted under NOTES on the recipe card!

      Reply
  3. Christy B

    December 24, 2014 at 11:58 pm

    5 stars
    I made these today and they are AMAZING!!!! I made the oil-free version with Sunbutter and Oat milk. They turned out perfect. I love the clean ingredients, they aren’t too sweet (which I prefer), and the texture is spot on. I’m so grateful for recipes like this that my family can enjoy.

    Reply
  4. hipfoodiemom

    December 18, 2012 at 3:19 pm

    Brandi, I LOVE these! so festive!! Have you tried baking with candied ginger? My friend Nancy, from Gottagetbaked, has been baking with that a lot. . and I am SO going to try it! I just heard that it might take me a few places and some time to find it! šŸ™‚ but you are right! I can see why ginger is so popular!! love it!

    Reply
    • The Healthy Flavor

      December 18, 2012 at 5:28 pm

      Thanks so much Alice! I actually haven’t yet, but I almost bought some the other day when I saw a jar of it!! I need to get some too..I bet they’d be great in cookies!! Yummy!

      Reply
  5. The Healthy Flavor

    December 18, 2012 at 1:10 am

    Yes, Sarah I think so! Or use them for my Chocolate Peppermint Shortbread. šŸ˜‰ I tried them with Peppermints inside and then some just on top.,,they are good both ways but I think I prefer them just on top, can’t decide. Oh life’s tough decisions haha šŸ™‚
    I’m obsessed with ginger and peppermint lately. I have 2 more posts coming with Peppermint! šŸ™‚

    Reply
  6. Tiffany C

    December 17, 2012 at 10:50 pm

    Beautiful and yum!

    Reply
    • The Healthy Flavor

      December 18, 2012 at 1:12 am

      Thank you Tiffany!!

      Reply

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