Wednesday, December 5, 2018

Gingerbread Muffins (Gluten-Free, Vegan)

These muffins do not contain gluten, dairy or egg.

Gingerbread is a seasonal favorite of mine.  Unfortunately, I have to DIY here because I haven't found any gluten- and dairy-free options.  Not a problem!  These gingerbread muffins are dreamy, full of flavor and just plain yummy!  I have been packing them as snacks this week at school.

Here are the details you need to make these at home:


1 cup Bob's Red Mill almond flour
1/2 cup Bob's Red Mill millet flour
1 scoop Live Vegan Smart Vanilla pea protein powder
1 tsp baking soda
1 tsp cinnamon
1.5 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup molasses
1/4 cup unsweetened almond milk
3 tbsp coconut oil


Preheat the oven to 350F and grease the bottom of your muffin tray.  Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients and mix well.  Fill the muffin tins about 3/4 of the way up.  Sprinkle coconut sugar on top (you won't use all of it).  This mix is enough for 7 muffins.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days in an airtight container.

Here are the nutrition facts for these muffins.  Not bad, don't you think?  They are not too high in sugar and have a decent amount of protein so they are the perfect seasonal snack!  Of course, my kiddos won't eat these.  If they came in a cookie form with candies to decorate they might feel different.

Do you like gingerbread at this time of the year too?

These muffins pair perfectly with your afternoon coffee or matcha latte.  Nothing like a healthy sweet as a pick me up before dinner time.

I love adding coconut sugar on top of the muffins.  It helps brown the tops and it gives them an extra boost of flavor.

I hope you enjoyed this post.  Thank you for reading!

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