Description
Soft simple Healthy Gingerbread Muffins that are holiday perfect plain or extra special dressed up with a sprinkle of sugar and dreamy frosting dollop! Vegan, gluten-free, oil-free.
Ingredients
Scale
- 1 ¾ cups oat flour
- 1/2 cup maple syrup
- ¾ cup pumpkin puree
- ¼ cup molasses
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 inch chunk fresh ginger
- ¼ cup tapioca starch
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp cloves
- Optional: coarse sugar for sprinkling on top
Frosting
- ¼ cup coconut butter
- 1 tbsp maple syrup
- 2–3 tbsp nondairy milk
- 1 tsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350F.
- In a blender combine the maple syrup, pumpkin, molasses, lemon juice, vanilla, and fresh ginger. Blend until combined and no chunks of ginger remain.
- In a mixing bowl, combine the oat flour, tapioca starch, baking powder, baking soda, and spices. Stir.
- Add the wet to the dry and mix until well combined and no lumps remain.
- Line or lightly oil a muffin pan. Fill each muffin cup 3/4 of the way with batter, you should get 8-10 muffins depending on your pan.
- Optional: sprinkle the tops with coarse sugar.
- Bake for 25 mins at 350F.
- Remove from the oven and allow to cool completely before frosting.
- For the frosting, melt the coconut oil. Add the maple syrup, lemon juice, and lemon zest. Add the non-dairy milk 1 tbsp at a time until smooth and creamy. Use as a glaze or refrigerate for a firmer frosting.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 20g
- Sodium: 170mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g