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December 28, 2020

Gingerbread Muffins (Vegan/GF/Flourless)

by Slow Down Company

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– vegan – gluten free – oil free (optional) –
Warm, fluffy gingerbread muffins make a great breakfast, snack or dessert option, any time of the year.

gingerbread muffins

gingerbread muffins

Cooking Essentials:
A blender or food processor
Muffin pan
A mixing bowl
Muffin tins (optional)

See below for substitutions.

Serves 10

Gingerbread Muffins (Vegan/GF/Flourless)

Vita Pura Health

Yields 10 muffins

Deliciously healthy and soul-warming gingerbread muffins can be enjoyed any time of the day, any time of the year.

15 minPrep Time

22 minCook Time

37 minTotal Time

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Ingredients

  • 2 tbsp ground flax and 4 tbsp water
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup molasses
  • 1/3 cup extra virgin olive oil*
  • 2/3 cup coconut sugar*
  • 1 tbsp lemon juice*
  • 2 1/2 cups old fashioned GF rolled oats
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp sea salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • For topping: Turbinado sugar, raw cane sugar, sesame seeds and sunflower seeds all make crunchy toppings.

Instructions

  1. Preheat oven to 350 F. Line your muffin pan and lightly grease the inside of the liners (or grease the pan itself if omitting liners). Set aside.
  2. In a small cup or bowl, mix together the ground flax and water. Set in the fridge for at least 10 minutes to thicken.
  3. In a mixing bowl, combine the flax mixture, applesauce, molasses, oil, coconut sugar and lemon juice. Set aside.
  4. In your blender or food processor, blend the oats until you achieve a fine flour. Then blend in the cinnamon, ginger, nutmeg, allspice, sea salt, baking powder and baking soda.
  5. Pour the contents of the blender into the bowl with the other ingredients. Combine until a uniform batter is achieved.
  6. Transfer the batter to your greased muffin pan, filling each cup about 3/4 of the way full. Sprinkle your topping of choice on top.
  7. Bake for 22 minutes. You should be able to stick a toothpick in the middle and pull it out dry. Allow to cool in the pan slightly before serving. Store at room temperature for 3-5 days.

Notes

~ This recipe makes 10 muffins.

~ See below for substitutions.

Nutrition

Nutrition Facts
    Amount Per Serving
  • Calories 232
  • % Daily Value*

  • Total Fat: 9 g 13.85%
  • Saturated Fat: 1 g 5%
  • Cholesterol: 0 mg 0%
  • Sodium: 358 mg 14.92%
  • Potassium: 282 mg 8.06%
  • Total Carbohydrate: 36 g %
  • Sugar: 21 g
  • Protein: 3 g
  • Vitamin A: 0.12%
  • Calcium: 63 mg 6.3%
  • Iron: 1 mg 5.56%
  • * Percent Daily Values are based on a 2000 calorie diet.

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https://slowdowncompany.com/gingerbread-muffins-vegan-gf-flourless/

*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.

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Bianca Soucy, Certified Health Coach

me

Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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