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
These gingerbread muffins are super easy, 10 minutes to mix up and then its wait to bake. Triple ginger in the muffins adds the perfect ginger flavor for the winter months. Fresh, ground and candied ginger. Add nuts or dried fruit for variation. Serve with a Pumpkin Spice Trumeric Latte or Vegan Eggnog.
These muffins age really well and taste best after a few hours. The flavors get stronger and they get more moist as they sit. Store on the counter for a few days. I made these over the holiday weekend and they made for an amazing breakfast the next day. You can also bake the batter into a loaf. Bake for 40 minutes or until a toothpick from the center comes out clean. Cool completely, frost if you like and slice to make gingerbread cake slices.
More breakfast Muffins or loafs.
- Lemon Chia Coconut Turmeric Muffins
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Zucchini Bread – GF
- No Bake Seedy Granola Bars GF
To make these muffins gluten-free, use the flour mix from my gf banana nut muffins.
If you make these muffins, do rate and leave a comment on the post and let me know how they worked out. These muffins are quite fluffy so you can use them as gingerbread cupcakes. The batter also makes excellent pancakes. Add a tbsp or so more non dairy milk to hin it out of needed to make pancakes.
Blend up the batter and pour into lined muffin pan.
Bake, cool completely and serve
- 1¼ cup non dairy milk
- ¼ cup oil
- 2 tbsp maple syrup
- 2 tbsp molasses
- 1 inch knob of fresh ginger
- ⅔ cup sugar, use 2 tbsp more for sweeter (preferably a combination of brown sugar and cane sugar)
- ¾ tsp ground ginger
- 1 tsp cinnamon
- a very good pinch each of ground cloves, allspice and nutmeg
- 1 tsp vanilla extract
- 1¾ cup flour
- ¼ tsp salt
- 2 tsp baking powder
- ⅓ tsp baking soda
- 3 tbsp or more chopped candied ginger
- Line a muffin pan with liners. Preheat the oven to 365 degrees F.
- 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 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.