Delicious and spicy gingerbread muffins that are both fluffy and moist and completely plant-based. The ginger jam is optional, or could be substituted for marmalade depending on what you have on hand. I added some jam to the batter as well as on the glaze, which in hindsight was a bit too much.

Recipe

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Gingerbread muffins with ginger jam glaze

Eggless and plant-based fluffy and spiced gingerbread muffins with a ginger glaze

Prep Time10

Cook Time15

Course: Breakfast

Keyword: eggless, muffin, plant-based

Servings: 8

Ingredients

Dry

1 1/2 cups flour
1/4 cup sugar
1/2 tsp baking soda
2 tsp ground flax
1 tsp cinnamon
1/2 tsp ground ginger and nutmeg
1/4 tsp cloves
1/4 tsp salt

Liquid

1/4 cup oil (canola or other neutral)
1/4 cup molasses
1 Tbsp white vinegar
1/2 cup water

Glaze

1/4 cup ginger jam

Instructions

Preheat over to 400F/200C. Turn down to 350F/180C just before you add the muffins to the oven to bake.
In a medium mixing bowl, stir together dry ingredients.
In another small mixing bowl, stir together liquid ingredients.
Combine liquid ingredients into dry ingredients, adding the 1/2 cup warm water. Stir until just combined.
Pour evenly into 8 small muffin tins, greased or papered or silicone tray. These are not large muffins. You would need to double the batch to make 12 regular size muffins.
Cook for ~15 min until a toothpick comes out clean. Let cool slightly for easier removal.
Brush on jam – heat in microwave slightly to loosen if needed.