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Vegan Gingerbread Muffins


  • Author: Eat Drink Shrink
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Yields 6-10 depending on size 1x

Ingredients

Scale

Instructions

  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.

Nutrition

  • Serving Size: 1
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