Name: Gingerbread Muffins
Ingredients: 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water); 1/2 cup unsweetened cashew milk, or milk of choice; 1 tablespoon apple cider vinegar; 1/3 cup pure maple syrup; 1/4 cup molasses; 1/2 cup unsweetened applesauce; 1/4 cup light olive oil, or melted/cooled coconut oil; 1.75 cups whole wheat white flour or whole wheat pastry flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; Coarse sprinkling sugar for topping, optional; 1/3 cup confectioners sugar (for glaze); 2 teaspoons lemon juice (for glaze)

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Warm, spiced, and naturally sweet, these Gingerbread Muffins are a cozy holiday favorite that’s perfect for chilly mornings or festive gatherings. Made with wholesome ingredients like applesauce, molasses, and maple syrup, they are moist, flavorful, and completely vegan. Whether you enjoy them plain, sprinkled with sugar, or drizzled with a light glaze, these muffins offer a comforting taste of the season in every bite.

Why You’ll Love This Recipe

These muffins strike the perfect balance between healthy and indulgent. With no dairy or eggs, they cater to plant-based eaters while still delivering a rich, moist texture. The combination of warm spices and natural sweeteners creates a nostalgic gingerbread flavor that makes them ideal for the holidays. Plus, they’re simple to make in just one bowl—perfect for busy mornings or holiday baking sessions.

Gingerbread Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients:

1 flax egg
1/2 cup unsweetened cashew milk, or milk of choice
1 tablespoon apple cider vinegar
1/3 cup pure maple syrup
1/4 cup molasses
1/2 cup unsweetened applesauce
1/4 cup light olive oil, or melted/cooled coconut oil (make sure other ingredients are room temperature)

Dry Ingredients:

1.75 cups whole wheat white flour or whole wheat pastry flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Coarse sprinkling sugar for topping (optional)

Glaze:

1/3 cup confectioners sugar
2 teaspoons lemon juice

Directions

Preheat your oven to 425ºF. Line a 12-cup muffin pan with liners and set aside.
Prepare the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let sit for 3–5 minutes until it forms a gel.
In a measuring cup, mix the cashew milk and apple cider vinegar. Set aside to curdle (this is your vegan buttermilk).
In a large mixing bowl, whisk together the maple syrup, molasses, applesauce, and oil until smooth. Add the flax egg and the milk mixture, stirring until fully combined.
In a separate bowl, combine the flour, ginger, cinnamon, cloves, baking soda, and salt.
Add the dry ingredients into the wet mixture. Stir gently using a spatula or whisk just until combined—do not overmix.
Divide the batter evenly into the muffin liners, filling each about two-thirds full. Sprinkle with coarse sugar if desired.
Bake for 5 minutes at 425ºF, then reduce the oven temperature to 350ºF and continue baking for 10–15 minutes, or until a toothpick comes out mostly clean.
Let muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Make the glaze by mixing confectioners sugar with lemon juice and drizzle over the cooled muffins.

Servings and timing

This recipe yields 12 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend instead of whole wheat flour.
Nut-Free: Swap cashew milk for oat or soy milk.
Oil-Free: Replace the oil with additional applesauce for a lower-fat version.
Extra Spice: Add nutmeg or allspice for a more complex flavor.
Mini Muffins: Use a mini muffin pan and reduce the baking time to 10–12 minutes total.
Frosted Version: Top with vegan cream cheese frosting instead of glaze for a dessert-style treat.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 2 months. To reheat, warm in the microwave for 15–20 seconds or in a 300ºF oven for 5–7 minutes until heated through.

FAQs

What is a flax egg?

A flax egg is a vegan substitute for eggs made by mixing ground flaxseed with water. It helps bind ingredients similarly to an egg in baking.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend designed for baking. Make sure it’s a 1:1 substitution mix.

What kind of molasses should I use?

Use unsulphured molasses for the best flavor. Avoid blackstrap molasses, which can be too bitter for baked goods.

Can I skip the glaze?

Absolutely. The glaze adds a sweet touch but is completely optional. The muffins are delicious on their own or with a sugar sprinkle.

Are these muffins sweet?

They are lightly sweetened with maple syrup and molasses, giving a warm, rich flavor without being overly sugary.

Can I substitute the applesauce?

Yes, you can use mashed banana or pumpkin puree, but note that this will change the flavor slightly.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out mostly clean with a few crumbs, they’re ready.

Can I double the recipe?

Yes, you can double or triple the recipe. Just make sure you have enough muffin pans and oven space.

Can I use regular dairy milk?

Yes, if you’re not vegan, you can substitute any regular milk.

Do I need to use muffin liners?

Liners make cleanup easier, but you can also grease the muffin pan well if you prefer not to use them.

Conclusion

These gingerbread muffins bring all the warmth and spice of the holiday season into a healthy, plant-based treat. Moist, fluffy, and full of flavor, they’re easy to prepare and even easier to love. Whether you enjoy them fresh from the oven or save a few for later, they’re a festive favorite worth making again and again.