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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.
The Flour (and Gluten-Free Notes)
I’m using all-purpose (white) flour in this recipe, which produces delicious results every time. I have not tested this recipe with gluten-free flour yet. To be honest, replacing all-purpose with gluten-free flour can produce varying results. If you’d like to try making these gluten-free, I’d suggest using the Bob’s Red Mill 1-to-1 gluten free baking flour.
I like to use avocado oil in my baked goods because it’s a bit healthier and has a neutral taste. Canola and vegetable oil will also work here.
I topped these with some turbinado sugar to give them a bit of sparkle. You can sprinkle it on the top of the batter before you bake the muffins. For a pretty, snowy look you can also sprinkle these with some sifted powdered sugar once the muffins are cooled.
Vegan Gingerbread 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 ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup blackstrap molasses
- 1/2 cup ginger ale
- 1/3 cup avocado oil canola or vegetable works too
- 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. Remove them from the tin and allow them to finish cooling on the rack.
- These are great served as-is or sprinkled with powdered sugar.
Did you make these vegan gingerbread muffins?
Please let me know how they turned out for you! Leave a comment below and rate the recipe.
Some older photos I took of these in 2018: