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Gingerbread Muffins (Paleo, Vegan)

Moist gingerbread muffins that easily come together with 7 ingredients. No gluten and oil, paleo and vegan friendly.

Course: Dessert
Cuisine: American
Servings: 8 muffins
Author: Sabrina @ Straits Road Kitchen
Gingerbread Muffins
  • 192 g (2 cups) Bob's Red Mill Paleo Baking Flour
  • 40 g (6 tbsp) coconut sugar
  • 2 1/2 tsp gingerbread spice
  • 1 tsp baking soda
  • 1/8 tsp Himalayan salt
  • 160 g (2/3 cup) COYO coconut yogurt (vanilla) (sub 1/2 cup applesauce if not available)
  • 60 g (3 tbsp) molasses (sub date syrup if you wish to avoid cane sugar)
  • 2 flax eggs (2 tbsp flax meal + 5 tbsp water)
Frosting (optional)
  • 240 g (1 cup) COYO coconut yogurt (vanilla)
  1. Preheat the oven to 175°C (350°F).

  2. First prepare the flax eggs. In a bowl, whisk together the flax meal and water. Set aside for 10 minutes to gel.

  3. Meanwhile, sift the dry ingredients (flour, sugar, spice, baking soda) into a mixing bowl.

  4. Add the remaining wet ingredients (coconut yogurt, molasses) to the flax eggs. Mix well.

  5. Fold in the wet mixture into the dry ingredients. The batter should be on the thick side and cling on to the back of a spoon.

  6. Divide the mixture into 8 silicon muffin molds. Bake for 15 minutes, or until the centre of a toothpick comes out clean.

  7. Remove muffins from oven. Allow to cool for 10 minutes before removing from the molds, then allow to cool completely to room temperature.

  8. Store the muffins in an airtight container at room temperature between paper towels to absorb moisture for 3-4 days; or freeze them for up to 1 month.

  9. These muffins are best enjoyed with a cup of chai or hot chocolate!