Gingerbread Muffins [v/gf]

The weather is changing and the holiday season has arrived! I am not a crazy gingerbread fan, but I do love a hearty protein muffin for mornings on the go!

This is a soft, moist gingerbread muffin, easily made gluten-free or regular. If you don't have two different types of sugar, use a 1/2 cup of just one kind. It's difficult to mess this recipe up, but the spices will welcome you into jingle bell season. :)

Welcome to baking season.

Gingerbread Protein Muffins

Ingredients

  • 2 cups flour blend of choice (sub ¼ c protein powder)

  • ¼ c sugar (I use coconut sugar)

  • ¼ c brown sugar

  • 2 ½ tsp baking powder

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/4 tsp salt

  • 1/8 tsp ground cloves

  • 1 flax egg (1T flax meal + 3T water)

  • 3/4 c milk

  • 1/4 c cooking oil (I like coconut oil)

  • 1/4 c molasses

Optional Topping

  • ½ c powdered sugar

  • 2T non dairy milk

(stir until clumps are gone)

Instructions

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.

In a large mixing bowl, combine wet ingredients plus sugars.

In a medium mixing bowl, combine all dry ingredients. Slowly add dry mixture to combined wet mixture. This batter will be a little thick and it may be easier to use a spatula to divide the batter evenly between the muffin cups, about 3/4 full.

Note: Since these are thick, they will maintain a similar structure that you give them in the pan/liners. So if you want smooth tops, you'll need to smooth them out before putting in the oven.

Bake for 25 minutes, until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.

Optional: Drizzle powdered sugar glaze on top for added sweetness!

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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

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