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+ servings
dairy free gingerbread muffins

Vegan Gingerbread Muffins

Delicious, vegan gingerbread muffins that are easy to make. Perfect for the holidays and loved by the whole family
5 from 2 votes
Prep Time 10 minutes
Servings 12 muffins

Ingredients
 

  • 1 ½ cup all purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ cup blackstrap molasses
  • ½ cup ginger ale
  • cup avocado oil canola or vegetable works too
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla

Instructions
 

  • 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.

Nutrition

Calories: 193kcalCarbohydrates: 33gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 197mgPotassium: 239mgFiber: 1gSugar: 20gVitamin A: 1IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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