Gingerbread Muffins with Cream Cheese Frosting {Vegan}
With every bite of this soft and fluffy muffin, you will get a mouthful of delightful warm spices like ginger cinnamon, and cloves. Try it for the perfect holiday breakfast.
Servings: 11 - 12
Calories: 130kcal
Equipment
Ingredients
- 1/3 cup black strap molasses warm]
- 1/3 cup smooth almond butter
- 3/4 cup dairy free milk
- 1/2 cup apple sauce *
- 1 tbsp apple cider vinegar
- 1 1/2 cup whole wheat flour **
- 1/3 cup coconut sugar***
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp clove
Cashew Cream Frosting
- 1 1/2 cup raw cashews
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup canned coconut milk the top part****
- 2 - 3 tbsp coconut oil melted and cooled
Instructions
- Gingerbread Muffins
- Pour the molasses into a microwave-safe bowl and warm in the microwave for 20-30 seconds.
- In the same bowl with the molasses, add the almond butter, apple sauce, apple cider vinegar, and dairy-free milk. Mix until thoroughly combined.
- In a separate bowl, mix the whole wheat flour, coconut sugar, baking powder, cinnamon, clove, ginger, and nutmeg.
- Gently combine wet and dry ingredients with a spatula, being careful not to over-mix.
- Line a muffin pan and fill each muffin cup with batter, almost to the top.
- Bake at 350 F for 15 - 17 minutes. Stick a toothpick into the center to check for doneness. The toothpick will come out clean when muffins are ready.
- Allow muffins to completely cool before frosting with the cashew cream cheese.
- Cashew Cream Frosting - Find the Full Recipe in this Post.
Notes
- * You can also use pumpkin puree if you don't have apple sauce in hand (I know everyone is probably more stocked up on pumpkin puree this time of the year)
- ** For a gluten-Free option, substitute for Gluten-Free Flour by 1:1 Ratio.
- *** Use 1/2 cup coconut sugar if you prefer sweeter muffins.
- **** For the best result and thickness of the cashew cream frosting, leave canned coconut milk in the fridge overnight. Scoop out and use the top thick part of the coconut milk.
- General Baking Tip: Make sure your oven temperature is accurate, a lot of times, ovens take extra 10 minutes to reach the set temperature after "beeping" that they are ready. Or use an oven thermometer. In this recipe, 15 minutes is enough to give the gingerbread muffins soft, tender, and just the right texture.
Nutrition
Serving: 1g | Calories: 130kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 91mg | Fiber: 3g | Sugar: 7g