One Bowl Healthy Gingerbread Muffins (Vegan)

a 45 degree angle view of a bowl filled with vegan gingerbread muffins.

One Bowl Healthy Gingerbread Muffins (Vegan)

These One Bowl Healthy Gingerbread Muffins are packed with aromatic spices along with molasses, maple syrup and oats. They are vegan, oil free and yet so soft, fluffy and a delectable Christmas treat.

Course Dessert

Cuisine American

Keyword best gingerbread muffins recipe, easy gingerbread muffins, healthy gingerbread muffins, how to make gingerbread muffins healthy and vegan, one bowl gingerbread muffins, vegan gingerbread muffins

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 139kcal

Author Gunjan

Ingredients

2 cups oat flour
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon powder
2 tsp ginger powder
1/2 tsp all spice (ground)
1/4 cup flaxmeal (soaked in 1/2 cup warm water)
1/4 cup blackstrap molasses
1/2 cup + 1 tbsp maple syrup
2 tbsp oat milk
1 tsp vanilla extract

Instructions

Preheat oven at 350-degree Fahrenheit and prepare a muffin tray with muffin liners. Keep it aside.
In a large mixing bowl, combine oat flour, baking powder, salt, cinnamon, ginger, and all spice. Mix it well with a spoon.
In the flour mixture fold in soaked flaxmeal, molasses, maple syrup, oat milk and vanilla extract. Whip it into a thick batter.
With the help of a medium sized cookie scoop, scoop the batter equally into the 12 cups of the muffin tray.
Place it in the middle rack of the oven and bake it for 17 minutes. Test the muffins by inserting a toothpick at the center of one of the muffins. If it comes out dry turn off the oven and let the muffins settle in the warm oven for 1 minute.
Take out the muffin tray and place it on a flat counter. Let the muffins cool down in the tray without disturbing for at least 5 minutes. The liner will start to leave the edges of the tray. Take out all the muffins along with its liners and place them on a cooling rack for another 5 minutes. Enjoy!

Notes

How to store:

Room temperature – once completely cooled, store them in a cookie jar at room temperature for 12 hours.
Refrigerate – once they are completely cooled at room temperature store them in an air tight container and refrigerate for about 2 weeks. Warm them in microwave for 15 seconds if eating immediately or oven toast for 4-5 minutes for softer muffins. Cool and enjoy.
Freeze – once the muffins are cooled at room temperature seal them in a Ziploc bag and freeze for about 3 months. Microwave for 30 seconds if eating immediately or oven toast for 6 minutes for softer muffins. You may re-bake them at 350-degree Fahrenheit for 4-5 minutes or util soft.

This recipe makes 12 regular sized muffins
If you like a strong taste of spices then add up to 1 tsp of ground all spice in the batter.
to make flax egg you must soak flaxmeal in the water until it thickens and is jelly like consistency. Stir it with a spoon before pouring it into the batter.

Nutrition