Gingerbread Muffins (Vegan/GF/Flourless)

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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