Vegan Gingerbread Muffins (Oil-free option!)
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!
Servings: 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!