Vegan Gingerbread Muffins
Delicious, vegan gingerbread muffins that are easy to make. Perfect for the holidays and loved by the whole family
Prep Time 10 minutes mins
Servings 12 muffins
- 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
- ⅓ 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.
Calories: 193kcalCarbohydrates: 33gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 197mgPotassium: 239mgFiber: 1gSugar: 20gVitamin A: 1IUVitamin C: 1mgCalcium: 41mgIron: 1mg