These vegan gingerbread muffins are fluffy, refined sugar free, & a delicious dessert or snack! They’re made with wholesome ingredients, come together in under an hour, and are absolutely amazing.
Ah yes- the gingerbread craze is back! More importantly, I think I may be going crazy from all the information I’ve had to maintain for my finals. The joys of college!
I ended classes yesterday (WOOO), and thankfully, only have ONE final. I know- I know. The scheduling gods blessed me. I took 12 credits this semester (4 classes), and had three transfer over from my AP’s in high school, giving me 15 total hours. Two of my classes didn’t have finals, one of them is an essay that I’ve nearly finished (it was for American history- nerd alert, but I LOVE American history), so I just have my pesky little math final to worry about! It’s tomorrow night (Saturday) from 7:30-10 PM, but I’m flying home Sunday morning!! Fingers crossed I can end my math career (hopefully lol) on a high note, cause this girl is stressed to the limit about that exam.
Before we get to these vegan gingerbread muffins, I guess I should tell ya a bit about how this week’s going. Well, I haven’t died yet (read: yet). Since I went to a college prep school, I’ve found that the college work load isn’t a huge transition from high school. Besides, I have a very strong work ethic, so when shit needs to get done, it’ll get done.
With all that being said… college is still much harder then high school! Especially when you’re trying to run a blog, workout six days a week, and have a social life. I never get work done on Saturday’s (DUH), and Sunday’s I’m usually feeling hungover or healing a friend that’s hungover. That means that I have to allocate my time to school, social, and blog very evenly, and sadly… the blog has to come last sometimes.
Thankfully, I worked my ass off before I left for school to have blog posts ready to go months ahead of time, so even when I’m struggling to retain French adverbs, I’m still giving y’all delicious recipes. (like these protein bars, which are straight CRACK).
Now, let’s talk gingerbread. Do y’all remember my gingerbread craze last year? I posted waffles, cookies, & banana bread all within two weeks! My personal favorite is the waffles, but then again, I’ve always been a waffle gal 😉 Today I’m posting my first gingerbread recipe, but fear not, there’s another one coming next week!
Do you see the fluffiness of these muffins? Not only are they vegan, but they’re refined sugar free! I’m sorry they’re not gluten free, but fear not, I’ve already got that on my menu of things to test when I go home. These muffins are sweet, fluffy, hearty, and the perfect dessert. DO NOT skimp on the glaze- it really ties everything together.
When you make these vegan gingerbread muffins, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 cup oat flour*
- ¾ cup whole wheat pastry flour
- ¼ tsp cinnamon
- ½ tsp cloves
- ¼ tsp ginger
- ¼ tsp nutmeg
- ½ tsp sea salt
- 2 tsp baking powder
- ¼ cup coconut sugar
- ⅓ cup coconut oil, melted
- ¼ cup blackstrap molasses
- ½ cup unsweetened almond milk
- ½ tsp vanilla extract
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp cinnamon
- ¼ tsp ground cloves
- Pre-heat your oven to 375 F.
- In a large mixing bowl, add the oat flour, pastry flour, spices, coconut sugar, and baking powder. Mix well.
- Add in the molasses, milk, coconut oil, and vanilla. Mix all together well until a semi-thick batter has formed. Set aside for 5 minutes to let thicken.
- Spray your muffin tin with non stick spray, and evenly spoon the batter into each slot. Smooth over the top.
- Bake for 28-30 minutes. Once done, remove and let cool for 15 minutes.
- Prepare the glaze by adding the spices, sugar, and milk. Whisk well and add more liquid if needed, ½ tsp at a time.
- Once the muffins have completely cooled, evenly drizzle the glaze over the muffins.
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