Vegan Gingerbread Muffins
I haven't made muffins in a while and wanted to try a new recipe today. My boyfriend suggested making gingerbread muffins and even though I didn't have molasses, I decided to make them anyway and use maple syrup instead.
There is nothing better then having the house smell like warm cinnamon and ginger on a rainy day, such as today.
These muffins are extremely healthy. I just started baking with coconut sugar and I always love replacing oil with applesauce. Using almond milk also helps save calories.
I have a feeling this gingerbread muffin recipe is going to become a staple breakfast recipe in my house this winter. They are so warming and good for you. They would also be great in the morning served with a little bit of Greek yogurt to add some protein to your breakfast.
Vegan Gingerbread Muffins:
(recipe slightly adapted from: http://www.southerninlaw.com)
2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup unsweetened almond milk
1/2 cup coconut sugar (or granulated sugar)
1/4 cup maple syrup (or molasses)
1/2 cup homemade applesauce
- Preheat the oven to 350°. Spray a muffin tin with non-stick cooking spray.
- In a large bowl combine the flour, baking soda, salt, cinnamon and ginger.
- In a separate bowl combine the milk, coconut sugar, maple syrup and applesauce. Mix the wet ingredients into the dry until fully incorporated.
- Pour the batter into the muffin tin and bake for 15-20 minutes, until cooked through. Let cool on a cooling rack and enjoy!