Vegan Gingerbread Muffins
Delicious, vegan gingerbread muffins that are easy to make. Perfect for the holidays and loved by the whole family
Ingredients
- 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
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: 193kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 197mg | Potassium: 239mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg