– vegan – gluten free – oil free (optional) –
Warm, fluffy gingerbread muffins make a great breakfast, snack or dessert option, any time of the year.
A blender or food processor
A mixing bowl
Muffin tins (optional)
See below for substitutions.
- Extra virgin olive oil: 1/3 cup evoo can be replaced with avocado oil or refined coconut oil. For an oil-free option, replace 1/3 cup oil with 1/2 cup creamy nut butter + 3 tbsp nondairy milk of choice.
- Coconut sugar: can be replaced with equal parts brown sugar or cane sugar.
- Lemon juice: can be replaced with equal parts apple cider vinegar or white vinegar.