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.
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!
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.
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.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Top with coarse sugar if desired.
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.
