Vegan Gingerbread Muffins

Posted by in Breakfast, Cooking, Muffins, Sweets | 0 comments

Hello & Happy Saturday!!

I’m currently on a vegan cinnamon roll kick after the recent pumpkin revamp, but I’m still all about an effortless vegan muffin! For the longest time I felt that vegan muffins were a complete dud. The texture was always off or the muffins didn’t cook all the way thru and were just bricks. 

Once I stumbled upon the perf vegan muffin recipe, I was on a rampage to create countless concepts! To date I’ve done a Peanut Butter & ChocolateDark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machineand a Dark Chocolate & Raspberry muffins! 

With Christmas around the corner I instantly started craving gingerbread! Gingerbread is one of those flavors you either love or hate, and I love it. 

What’s fab about these muffins, is everything! It’s my staple muffin recipes, packed with staple spices, packs a rich molasses flavor, not eggs, a buttery soft texture, perf for the holiday season, can easily be made in bulk, have a gorgeous color and you can even add cream cheese icing for a more indulgent variation!


If you’re searching for a staple muffin concept or simply love all things gingerbread, you have to try this recipe for vegan Gingerbread Muffins!


Why this recipe rocks: 

Staple muffin recipe
Perf for Christmas
Packs a rich molasses flavor 
Perf for brunch

Yields Yields 6-10 depending on size

Vegan Gingerbread Muffins

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • Zest of 1 orange (optional)
  • 1/3 cup coconut oil, melted 
  • 1 large banana, mashed 
  • 1/2 cup almond milk (room temp)
  • 3 tbsps coconut sugar or maple syrup 
  • 1/3 cup Molasses 
  • 1 teaspoon vanilla extract
  • 1 1/2 tsps Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Ginger, ground 
  • 1/4 tsp Nutmeg, ground


  1. Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, sugar, cinnamon, nutmeg, ginger, cloves, baking powder and salt in a large bowl.
  3. Add melted coconut oil, mashed banana, molasses, orange zest, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. 
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Top with coarse sugar if desired. 
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake.

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