Vegan Gingerbread Muffins
$0.00 Cooking Fee
Serving Size: 1 muffin
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 12
Instructions
- Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
- In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
- In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
- Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
- Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!
Cook Times
Ingredients
Ingredients
- 2 cup all purpose gluten-free flour Bob's Red Mill recommended
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/3 cup coconut sugar
- 2 tablespoon flax seeds meal
- 1/3 cup water
- 1/3 cup coconut oil melted
- 1/4 cup blackstrap molasses
- 1 cup unsweetened almond milk
Cooking Tools Required
Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, WhiskNutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g |