Easy Gingerbread Muffins {dairy-free, egg-free, vegan)

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There is something about the smell of baking gingerbread that really gets me into the holiday season. When these were baking, my nine-year-old must have asked three times, “What are you making?! When can I eat it?! Why does it smell so goooooood?!”.  They taste as good as they smell, too. No one will guess that they’re dairy-free or vegan, and they’re super easy to prepare. You may want to make a double batch.

Easy Gingerbread Muffins {dairy-free, egg-free, vegan)

makes 12 muffins

1  1/2 cup all purpose flour
1/2 cup light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1/4 teaspoon cloves
1/2 cup molasses
1/2 cup ginger ale
1/3 cup canola oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla

Preheat your oven to 350°F and grease or spray your muffin tin. In a large bowl, mix together your dry ingredients, breaking up any lumps. Make a well in the mixture, and add in your wet ingredients. Combine just until the batter is moist, and avoid over-mixing.

Fill each muffin cup halfway with your batter. Bake 15-20 minutes, until baked through. Let the muffins cool for ten minutes in the tin on a wire rack, then remove the muffins from the tin and allow them to finish cooling on the rack. They’re great served as-is or sprinkled with powdered sugar.

dairy - free egg - free gingerbread muffins pin

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