Gluten-Free Vegan Chocolate-Gingerbread Muffins!
Easy to Make and the Perfect Brunch Accompaniment
Lately, I’ve been on a Vegan Gluten-Free baked goods kick. It’s because of the holidays. I rarely eat baked goods during the year – but the Christmas season just screams for home baked muffins and goodies to go along with brunch, or a nice hot mug of coffee, tea or hot chocolate!
Gluten-free and vegan is a healthier alternative to the typical white flour, white sugar baked goods. Instead of white sugar, I’ve used coconut sugar which is a bit “healthier” – however if you only only have white or regular brown sugar on hand, it’ll work just as well.
I’ve included links to some of the products for your convenience. I mean – there’s nothing worse than wanting to try a recipe and wondering where the heck to find a less-common ingredients, right?!
I’ve made a few batches of these little numbers, because I couldn’t keep my fat little fingers away from them! They’ve got a nice balance of chocolate and the spiciness of gingerbread. A slight crispy top, then a tender, chewy inside – they’re just yummy! IF you have any left – they store easily in a zip loc bag in the fridge. Just heat for 15-seconds and enjoy.
Bake with me! See the video….
Can I get a Holla for Chocolate muffins!??
Vegan Gluten-Free Chocolate Gingerbread Muffins!
Ingredients
Dry Ingredients
- 2 cups Almond Flour
- ¼ cup unsweetened Cocoa powder
- ¼ cup Brown coconut sugar
- 1½ tsp Ground ginger
- 1 tsp Cinnamon
- ⅛ tsp Ground cloves
- 2 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp salt
Wet Ingredients
- 2 tbsp Flax-Seed Meal + 5 TB water (this makes 2 Flax-Seed “Eggs”)
- 3 tbsp Maple syrup
- 2½ tbsp Molasses
- ¼ cup Coconut Butter
- ½-¾ cup Coconut Milk, full-fat
Instructions
- Pre-heat oven to 350-degrees. Spray a 12-hole muffin tin with non-stick cooking spray.
First, make your flax-seed eggs:
- In a small dish, Combine 2 TB of flax seed meal with 5 TB of water.
- Mix and set aside for 5-minutes while it “sets”. That’s it.
In 2 Separate Bowls, Mix Dry & Wet Ingredients
- In a medium sized mixing bowl, mix together all of your Dry Ingredients. Set the bowl aside.
- Now for the Wet Ingredients: In a large mixing bowl, cream together the coconut butter and coconut sugar.
- NOTE: You’ll need to warm the coconut butter into spreadable consistency. It’s easy. Just place the jar in the microwave and heat in 20-second increments, stirring after each – until it’s the consistency of peanut butter.
- After creaming the butter and sugar, add in the flax seed egg mixture, mixing to incorporate. Add in the maple syrup, molasses and 1/2 cup of the coconut milk.
Add Dry to Wet…
- Now, slowly add your dry ingredients to the wet in 3 batches, mixing after each addition. IF the batter seems a little too thick – add a little more coconut milk to loosen up the mixture.
- Fill the muffin tins, and bake 25-30 minutes depending on your oven. Remove from oven, remove muffins from tin and cool on a wire rack.
To serve
- Sprinkle a little powdered sugar over the top! This is optional, and a little goes a long way. It’s just a pretty way to serve – and it looks like snow, so there’s that
