Description
These Healthy Gingerbread Muffins are vegan, moist, and perfectly spiced with ginger, cinnamon, and cloves. Sweetened naturally with maple syrup and molasses, they make a cozy holiday treat with optional sugar topping or lemon glaze.
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)
Instructions
- Preheat oven to 425ºF. Line a 12-cup muffin pan with liners and set aside.
- Prepare flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 3-5 minutes until gel-like.
- Make vegan buttermilk by combining cashew milk and apple cider vinegar in a glass measuring cup. Set aside.
- In a large bowl, whisk together maple syrup, molasses, applesauce, and oil until smooth. Add in flax egg and milk mixture and stir until combined.
- In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Add dry ingredients to the wet ingredients and gently mix with a rubber spatula or whisk until just combined. Do not over-mix.
- Evenly divide the batter among the muffin cups, filling each about 2/3 full. Sprinkle coarse sugar on top if using.
- Bake at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and bake for another 10–15 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
- Cool muffins in the pan for 10 minutes before transferring to a wire rack.
- Make the glaze by whisking together powdered sugar and lemon juice. Drizzle over slightly cooled muffins before serving.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix the batter to avoid dense muffins.
- The muffins can be topped with coarse sugar or glaze—or both—for extra sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
