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–+ servings

Vegan Gingerbread Muffins

Serving Size: 12
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

Recipe by: KaiaFit

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook20
Passive0
Total Time35 minutes
Recipe Serving Size12

Cooking Tools Required

Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, Whisk

Ingredients

  • 2 cup all purpose gluten-free flour Bob's Red Mill recommended
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoon flax seeds meal
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 1/4 cup blackstrap molasses
  • 1 cup unsweetened almond milk

Instructions

  • Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  • In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  • In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
  • Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  • Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg