Gingerbread Muffins
  • ⅓ cup almond milk (or your preferred non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax seed
  • 1¼ cups whole wheat pastry flour or all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup unsweetened applesauce
  • ⅓ cup molasses
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 tsp orange zest (optional)
  1. Preheat oven to 350 F. Spray a muffin tin with cooking spray. If using paper muffin cups, spray those as well.
  2. First measure out the milk in a measuring cup. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.
  3. In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.
  4. Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar, vanilla and orange zest. Use a wooden spoon to mix ingredients together until everything is just moistened. Don’t overmix, it’s okay if the batter is a little lumpy.
  5. Fill 6 muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.
  6. When cool enough to handle, transfer to a cooling rack to cool completely.
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