Vegan Gingerbread Muffins - Blender Triple Ginger Muffins

4.92 from 12 votes

Vegan Gingerbread Muffins - Blender Triple Ginger Muffins

Soft Moist Triple Ginger Gingerbread Muffins with candied, fresh and ground ginger and gingerbread spices. This muffin batter can be made in a blender! Vegan Nut-free Soy-free Recipe Makes 12 muffins

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: Vegan

Keyword: blender gingerbread muffins, vegan gingerbread muffins, winter spiced muffins

Servings:

Author: Vegan Richa

Ingredients

Wet:

1 1/4 cup non dairy milk
1/4 cup oil
2 tbsp maple syrup
2 tbsp molasses
1 inch knob of fresh ginger
2/3 cup sugar use 2 tbsp more for sweeter (preferably a combination of brown sugar and cane sugar)
3/4 tsp ground ginger
1 tsp cinnamon
a very good pinch each of ground cloves, allspice and nutmeg
1 tsp vanilla extract

Dry:

1 3/4 cup flour
1/4 tsp salt
2 tsp baking powder
1/3 tsp baking soda
3 tbsp or more chopped candied ginger

US Customary - Metric

Instructions

Line a muffin pan with liners. Preheat the oven to 365 degrees F / 180ºc.
Blend all the wet ingredients in a blender till the sugar is well combined.
Mix the dry ingredients in a bowl. Add candied ginger and toss to coat. Add the blended wet ingredients and mix to make a batter. Pour into lined muffin pan.
Alternatively, add the dry ingredients except candied ginger to the blender. Blend in pulses of 2 to 3 seconds until you get a smooth batter. Sprinkle the candied ginger with 1 tsp flour, then fold into the batter in the blender. Pour the batter into lined muffin pan.
Sprinkle some granulated sugar or crushed ginger snaps on top of the batter. Bake at 365 degrees F / 180ºc for 18 to 20 minutes, or until toothpick from the center comes out clean.
Cool in the pan for 10 mins, then on the cooling rack. Store on the counter in a covered container for upto 3 days and refrigerate for longer. These muffins get tastier as they sit as the flavors get stronger. I like them best a day later.

Notes

Nutritional values based on one serving

Nutrition

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