These one bowl gingerbread muffins are moist, fluffy and bursting with fresh gingerbread flavor. They’re easy to make, naturally vegan and perfect for a quick mid day snack!
I don’t know about you, but I’m an avid snacker. I can barely go an hour without something to eat, so I always love to have fresh snacks on hand for when hunger strikes.
These fluffy gingerbread muffins are incredibly easy to make (one bowl!) and accidentally vegan! This recipe uses apple sauce in place of eggs, which gives them a soft & moist texture and adds some natural sweetness so we don’t need to use as much sugar.
Even though there’s no egg, they still rise really beautifully thanks to a combination of baking soda and vinegar, which react together while baking to give these a classic round muffin top.
How to make this recipe
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with liners and set aside.
In a small bowl, use a fork to combine all streusel ingredients and set aside. I used about 1 1/2 tbsp of oil total. if it looks too wet, just add more flour, too dry, add more oil.
In a large mixing bowl, whisk together all wet ingredients. Add in the dry ingredients, making sure to spoon and level the flour into the measuring cups, don’t pack it in or scoop from the bag.
Use a wooden spoon to mix until combined, the batter will be on the thicker side. Spoon into the lined muffin tray, filling each about 3/4 of the way up.
Use your fingers to crumble the streusel evenly on top of each muffin. Add to the oven and bake for 15-20 minutes, or until a toothpick comes out clean.
let cool in the tray for 15 minutes, then carefully remove and finish cooling on a cooling rack.
Drizzle with maple cream cheese glaze if desired & enjoy!
Do they keep?
These gingerbread muffins will keep for about 3 days at room temperature. Because of the fresh ingredients, they are definitely best the same day, but with proper storage they’ll be ok for a few days!
Whenever I bake with applesauce, I find that if you keep the baked good in an air tight container they will get soggy/mushy pretty quickly. So, I always suggest keeping them in a container but with the lid slightly ajar so they have a little room to breathe!
The best molasses
Not all molasses is created equal! My favorite, and the one I recommend is Grandma’s molasses. It has the best flavor IMO! If you can’t find that, Wholesome is another great option! Whatever you use, just make sure it is a dark molasses for a rich flavor.
Can I make it as a loaf?
When testing this recipe, I was originally hoping to make a gingerbread loaf, and tested vegan and non-vegan options, and I just couldn’t get it quite right! The flavor was always great, but I was never fully satisfied with the texture. Textures are always the hardest thing to master with gluten free baking!
So long story short, yes, you can make this as a loaf, the flavor will be the same, but I cannot guarantee that the texture will be good. Let me know if you try it! The bake time will be longer (about 45-60 minutes) and you’ll want to line your loaf pan with parchment paper.
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Fluffy Gingerbread Muffins
by: claire cary
Ingredients
Dry:
- 2 cups all purpose flour I used gluten free
- 1 cup fine almond flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- 2 ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Wet:
- ¼ cup milk I used almond
- ¼ cup apple sauce
- ½ cup molasses
- ¼ cup maple syrup
- ¼ cup oil I used avocado
- ¼ cup + 2 tbsp brown or coconut sugar
- 2 tsp apple cider vinegar
- 1 tsp vanilla
Streusel:
- 1-2 tbsp oil
- 2 tbsp brown sugar
- 3 tbsp flour
- ½ tsp cinnamon
- ¼ tsp ginger
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with liners and set aside.
- In a small bowl, use a fork to combine all streusel ingredients and set aside. I used about 1 1/2 tbsp of oil total. if it looks too wet, just add more flour, too dry, add more oil.
- In a large mixing bowl, whisk together all wet ingredients.
- Add in the dry ingredients, making sure to spoon and level the flour into the measuring cups, don't pack it in or scoop from the bag.
- Use a wooden spoon to mix until combined, the batter will be on the thicker side.
- Spoon into the lined muffin tray, filling each about 3/4 of the way up.
- Use your fingers to crumble the streusel evenly on top of each muffin.
- Add to the oven and bake for 15-20 minutes, or until a toothpick comes out clean.
- let cool in the tray for 15 minutes, then carefully remove and finish cooling on a cooling rack.
- Drizzle with maple cream cheese glaze if desired & enjoy!
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