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    Home » Breakfast Recipes

    Vegan Gingerbread Muffins – Blender Triple Ginger Muffins

    Published: Dec 29, 2016 · Modified: Feb 25, 2019 by Richa 36 Comments

    Jump to Recipe   Print Recipe

    Soft Moist Triple Ginger Vegan 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 Jump to Recipe   

    Soft Moist Triple Ginger Vegan Gingerbread Muffins with candied, fresh and ground ginger and gingerbread spices. This muffin batter can be made in a blender! #Vegan #Nutfree #Soyfree #Recipe #veganricha | VeganRicha.com

    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.   
    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 #Nutfree #Soyfree #Recipe #veganricha | VeganRicha.com

    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. 

    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 | VeganRicha.com

    Bake, cool completely and serve

    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 | VeganRicha.com

    Print Recipe
    5 from 11 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 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: Vegan
    Keyword: blender gingerbread muffins, vegan gingerbread muffins, winter spiced muffins
    Servings: 12
    Calories: 184kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1 1/4 cup (305 ml) non dairy milk
    • 1/4 cup (56 ml) oil
    • 2 tbsp maple syrup
    • 2 tbsp molasses
    • 1 inch knob of fresh ginger
    • 2/3 cup (133.33 g) sugar use 2 tbsp more for sweeter (preferably a combination of brown sugar and cane sugar)
    • 3/4 tsp (0.75 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 (218.75 g) flour
    • 1/4 tsp (0.25 tsp) salt
    • 2 tsp baking powder
    • 1/3 tsp (0.33 tsp) baking soda
    • 3 tbsp or more chopped candied ginger

    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

    Nutrition Facts
    Vegan Gingerbread Muffins - Blender Triple Ginger Muffins
    Amount Per Serving
    Calories 184 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 120mg5%
    Potassium 159mg5%
    Carbohydrates 32g11%
    Sugar 17g19%
    Protein 2g4%
    Calcium 83mg8%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Linda

      January 29, 2023 at 8:42 am

      Which flours are best for gluten-free? Oat/Brown Rice? Almond?

      Reply
      • Vegan Richa Support

        January 30, 2023 at 6:02 pm

        A combination of oat and almond is best. Try this blend!

        Reply
    2. Annie

      January 05, 2023 at 5:24 am

      Sounds delicious. I’m excited to make these. Can I make them but not bake them right away? Put them in the fridge and bake a couple of hours later?

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:26 pm

        It is best to bake batter straight away so that the muffins get the right rise and fluffiness. I hope you enjoy the recipe!

        Reply
    3. Lulu

      June 01, 2021 at 7:04 pm

      5 stars
      Second time I have made these- just so fabulous thank you!

      Reply
      • Vegan Richa Support

        June 04, 2021 at 11:52 am

        wow – 2nd times a charm – Fabulous !!

        Reply
      • Rosa Beagle

        October 06, 2021 at 8:11 am

        5 stars
        These are so amazing! I’ve made them so many times. My whole family love them and they’re all gone within hours! I normally don’t comment, but these were too nice not to.

        Reply
        • Richa

          October 06, 2021 at 1:08 pm

          Yay

          Reply
    4. Pinky raniwala

      December 15, 2020 at 7:02 am

      Hi I dbt have molasses and maple syrup . I have agave syrup . How do I substitute ? Thank you 🙏

      Reply
      • Vegan Richa Support

        December 16, 2020 at 1:27 pm

        use all agave and you will need a few tbsp more flour

        Reply
    5. Liane

      December 26, 2019 at 7:27 pm

      Can I use maple syrup instead of the sugar?

      Reply
      • Richa

        December 26, 2019 at 8:36 pm

        you can. you will need a few tbsp more flour

        Reply
    6. Diane

      April 09, 2019 at 9:34 am

      5 stars
      I’m embarrassed to say how many times we’ve made these with the intention of freezing half of them, but the triple ginger muffin munchers 😋 barely wait till they cool before eagerly devouring them. Freezing the empty cooling rack is about as close as I’ll get.

      Reply
      • Richa

        April 09, 2019 at 12:38 pm

        🙂

        Reply
    7. Diane

      February 25, 2019 at 10:03 am

      5 stars
      Absolutely delicious, perfect muffins – loved the ginger flavour.

      I ate one whilst it was still quite hot and thought to myself that these would be great served hot with ice cream for an unusual pudding 😋

      Reply
      • Richa

        February 25, 2019 at 10:54 am

        yes definitely!

        Reply
    8. Deb

      November 27, 2018 at 3:56 am

      5 stars
      These look amazing! Can I bake them without the liners? Never have luck peeling the liners off of muffins..Love the use of candied ginger too!

      Reply
      • Richa

        November 27, 2018 at 10:56 pm

        if its a good pan, then grease well and it should work. if the liners stick too much, just spray oil on the liners before adding batter. old liners or not the right paper tend to stick

        Reply
    9. BETH

      March 13, 2017 at 4:41 pm

      Delicious. I used 3/4c oat flour+1c white flour. Batter seemed a little runny, so added 1/4 c ground flax. Will make this one again!

      Reply
    10. Kristy

      February 16, 2017 at 1:19 pm

      These were fantastic! I’ll be making them again. I didn’t have candied ginger so I substituted 3 tbsp of fresh grated ginger and added that to the wet portion and blended. Thanks for posting and sharing.

      Reply
    11. Elli

      January 06, 2017 at 2:30 pm

      Is it possible to avoid molasses?

      Reply
      • Richa

        January 06, 2017 at 2:58 pm

        Sure, just use more non dairy milk

        Reply
    12. Karyn Voelz

      January 05, 2017 at 6:37 pm

      5 stars
      I used a little Einkhorn flour, and the rest Spelt. They are fluffy and moist, and the flavor/spice is incredible! I love your recipes!

      Reply
      • Richa

        January 05, 2017 at 8:20 pm

        Awesome!

        Reply
    13. Renee

      January 01, 2017 at 11:12 am

      5 stars
      These are excellent. Great flavor and still wonderful after a couple of days. A definitely keeper.

      Reply
      • Richa

        January 05, 2017 at 8:20 pm

        yay!

        Reply
    14. Paige Doster-Grimes

      January 01, 2017 at 6:15 am

      5 stars
      Made these this morning – super yummy! I diced up some Chimes brand orange ginger chews in place of the crystallized ginger which added a little hint of orange. It made me think throwing in a little orange zest might be tasty too. We made 9 muffins and used the rest of the batter to make some pancakes!

      Richa – I bought your cookbook as a Christmas present to myself and am loving it. The recipes I’ve made so far are great, and my favorite has been the palak tofu. Happy new year!

      Reply
      • Richa

        January 05, 2017 at 8:22 pm

        awesome idea to make pancakes!

        I am so happy to hear that you are enjoying the book!

        Reply
    15. Ginny Bear

      December 31, 2016 at 9:26 am

      5 stars
      I made these yesterday as a loaf and we had it for breakfast this morning. Very light and nice! Next time I will make it even spicier- more crystallized ginger, fresher spices. I don’t want to admit how old the jar of Allspice was but I assure you the remainder is in the compost bucket!

      Reply
      • Richa

        December 31, 2016 at 11:39 am

        😀 . AWesome!

        Reply
    16. Serina

      December 30, 2016 at 4:22 pm

      5 stars
      Saw these on instgram and cant wait to try. Thank you

      Reply
    17. Christine @ Run Plant Based

      December 30, 2016 at 6:16 am

      These look great, can’t wait to try for a family gathering. Thanks!

      Reply
    18. Haviva

      December 29, 2016 at 6:29 pm

      5 stars
      Cant wait to try these (print out right now)! I love your recipes…..they are simple to make yet amazing! Just ordered your cookbook too. (btw, it says “daily” milk, rather than dairy in the ingredient list. Keep the wonderful recipes coming!!!! Thank you for all you do!

      Reply
      • Richa

        January 05, 2017 at 8:23 pm

        Thanks, corrected.

        Reply
    19. Neni

      December 29, 2016 at 1:13 pm

      What a wonderful yet easy recipe. I just saved it 🙂

      Reply
    20. Tasty Thailand

      December 29, 2016 at 6:43 am

      Ooh these look lovely. I just went vegan last month (am loving it so far!) and have been looking for muffin and bread recipes. This looks delicious. Must try. Thanks 🙂

      Reply

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