Vegan Spelt Gingerbread Muffins

refined sugar free
Vegan Spelt Gingerbread Muffins

Vegan Spelt Gingerbread Muffins

Im going to begin by saying my blog posts are most likely going to get shorter and shorter since I have to write when baby naps and thats not a lot of time! But I am so happy I have been able to get a little cooking in for the christmas season. I absolutely love gingerbread its not easy making vegan gingerbread cookies. The lack of egg makes them very difficult to roll and I find the whole experience quite stressful and finicky. I will of course attempt more recipes to simplify the process but in the mean time I thought gingerbread muffins were a much easier way to enjoy classic gingerbread flavours without the stress!

I was inspired by a gingerbread muffin recipe from Ambitious Kitchen which I veganized and tweaked to my liking. The muffins have an authentic taste although as with many vegan baking situations the rise is not quite as high as I would like. It is however sufficient and they have a very nice fluffy texture! The molasses and wholemeal spelt flour make the muffins look quite dark in colour, almost like a chocolate muffin but they taste amazing. You can sub white spelt flour for a less dark colour if you prefer. I loved eating the muffins for breakfast with lots of berries. They would also work quite nicely with a cashew glaze if you have the time to whip some up ( I wish I did) enjoy!

IMG_2090

 

 

 

Vegan Spelt Gingerbread Muffins
Print
Recipe type: Dessert
Hazel & Cacao:
Serves: 12
Ingredients
  • 1½ cups wholemeal spelt flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1½ tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp cloves
  • pinch nutmeg
  • pinch salt
  • 3 TBSP coconut oil ( or oil of choice)
  • ¼ cup maple syrup
  • ¼ cup molasses
  • 1 flax egg
  • ⅓ cup applesauce
  • ½ cup almond milk
  • coconut sugar from sprinkling ( optional)
Method
  1. Begin by making your flax egg. Combine 1 TBSP of flax seeds with 3 TBSP of water and set aside for about 10 minutes until a gel like texture forms. You can use whole or ground flax seeds.
  2. In a large bowl sift together flour, spices, salt, baking powder and baking soda
  3. In a seperate bowl mix together oil, maple syrup, molasses, flax egg, applesauce and almond milk.
  4. Gently pour your wet mixture over your dry one and mix until just combined.
  5. Divide the mixture evenly into a lined muffin tin.
  6. Sprinkle a little coconut sugar over the top if desired.
  7. Bake at 180 C for 15 - 20 mins or until a toothpick comes out clean. Enjoy!

 

 

 

Talida

Related posts
Leave a reply