Vegan Gingerbread Muffins

Vegan Gingerbread Muffins
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  2. 1 cup (120g) oat flour - oats ground up into a flour in the food processor. Use gluten-free if allergic/intolerant
  3. 1 cup (100g) ground almonds
  4. 1 tsp baking powder
  5. 1/2 tsp salt
  6. 1 tsp cinnamon
  7. 1/2 tsp ginger
  8. 1/4 tsp ground cloves
  9. 1/4 tsp nutmeg
  10. 4 tbsp coconut sugar
  11. 4 tbsp maple syrup
  12. 4 tbsp plant based milk (I used almond milk)
  13. 4 tbsp coconut oil, melted
  14. 4 tbsp almond butter
  15. 2 tbsp milled flaxseed + 6 tbsp hot water
  16. 1/3 cup all purpose flour
  17. Handful sliced/chopped almonds
  19. 1 1/2 cups confectioners sugar (vegan)
  20. 4 Tbsp water
  1. Make the flax 'eggs'. This is done by mixing the milled flaxseed with 6 tbsp of hot water. Allow it to set for 15 minutes.
  2. Preheat the oven to 350 degree F.
  3. In a large mixing bowl, mix together all of the dry ingredints: all purpose flour, oat flour, ground almonds, baking powder, sugar, salt and spices.
  4. Add in the plant-based milk, coconut oil, maple syrup, almond butter and the flaxseed mixture. Mix well to combine.
  5. Grease a muffin pan and pour the batter into each muffin slot.
  6. Bake for 25 minutes or until browned on top.
  7. While muffins are baking, mix together the confectioners sugar and water in a bowl. Stir until creamy. Set aside.
  8. Once muffins are done, allow them to cool completely before removing from the pan.
  9. Once removed from the pan, drizzle the icing on top of muffins and top with sliced/chopped almonds.
  10. Enjoy!
  1. Adapted from Nadia's Healthy Kitchen

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