Vegan Gingerbread Muffins


For 12 servings:

  • 2 cups All Purpose Gluten-Free Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 2 tsps Ground Ginger
  • 1/4 tsp Sea Salt
  • 1/3 cup Coconut Sugar
  • 2 tbsps Ground Flax Seed
  • 1/3 cup Water
  • 1/3 cup Coconut Oil (melted)
  • 1/4 cup Blackstrap Molasses
  • 1 cup Unsweetened Almond Milk


  1. Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  2. In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  3. In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel. Then add the coconut oil, molasses, and milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  4. Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!


Per serving:

  • Calories = 190
  • Fat = 7g
  • Carbs = 31g
  • Protein = 2g

Looking for more?

Check out our Vegan Athlete Meal Plan for completely plant-based recipes, or check out our Fiona Bakes Recipe E-Book for more delicious gluten-free treats!

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