For me, December is a time of spicy sweets and obnoxious Christmas music. Last night, I decided to channel that energy and bake up some delicious gingerbread muffins. Before you know it, you’ll be making plans to make gingerbread muffins (or houses, or cakes, or cookies!) with your housemates and rocking out to the Holiday channel on Pandora.
This recipe is a variation of muffins in the picture and under “source.” Enjoy!
- 1 cup soy milk
- 1 tsp apple cider vinegar
- ⅓ cup coconut oil
- 1 tbsp molasses
- ⅔ cup sugar
- ¼ cup brown sugar
- 1¼ cups all-purpose flour
- 2 tbsp ground flax seed
- ½ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 2 tsp ground ginger
- 3 tsp fresh crushed or grated ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- Preheat the oven to 350 F. Lightly grease a muffin pan.
- Combine the dry ingredients into a small mixing bowl and stir.
- Combine wet ingredients into a larger mixing bowl and stir.
- Combine the dry ingredients to the wet ingredients, mix thoroughly.
- With a spoon, transfer batter to the muffin pan. Cups should be 3/4 full.
- Bake for 20-25 minutes and check often.
- In the meantime, feel free to make a quick icing for the muffins.
- Poke a knife or a toothpick into muffins to be sure it has cooked all the way through. Allow to cool and then drizzle icing on top!
Note: To make a thicker icing, use more powdered sugar and less wet ingredients! Also, To make these muffins even heartier, add golden raisins (soaked in water prior to cooking to remove that icky raisin taste) or crushed walnuts.