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These easy vegan Christmas muffins are gluten free and can be enjoyed as a healthy snack, dessert, or even as a make ahead breakfast!
What is Gluten-Free Vegan Gingerbread Muffins made of?
The key ingredients in making these banana cinnamon muffins include the following:
- Karuna’s Pro Fit Whole Plant Smoothie. This drink is naturally sweetened, therefore, lessening the amount of sugar you will need to add plus it boosts the banana and cinnamon flavor.
- Pumpkin: Pumpkins also serve as a moisture component you would normally get from the yolk of eggs.
- Apple Cider Vinegar: This is added for it’s leavening enhancing properties helping your muffins rise.
- The CORRECT Gluten-Free Flour Blend. I use Bobs Red Mill, All Purpose Baking Flour 1 to 1 (the one with the light blue label in the blue bag NOT the red label). This is the only gluten-free flour I recommend for this recipe. Read Substitution, Cook, and Storage Tips in this blog post below for more information about this.
Substitution, Cook, and Storage Tips
- Not gluten-free? Just use regular all-purpose white flour or preferably spelt flour, sprouted wheat flour, or whole wheat flour.
- I use Bobs Red Mill, All Purpose Baking Flour 1 to 1 (the one with the light blue label in the blue bag NOT the red label). It is important to know that not all gluten-free flour blends are created equal when it comes to vegan baking. This is the only gluten-free flour I recommend for this recipe.
- Other all-purpose gluten-free flour blends I’ve had success with are Trader Joes and Bobs Red Mill, All Purpose Flour (red label). BUT if you are using these substitutes, you will need to add xanthan gum to it so that your batter will bind together for optimal texture. I cannot guarantee the success of the recipe using another brand or blend.
- Please DO NOT use single gluten-free flours like coconut flour, rice flour, almond flour, etc. Those will NOT work in this recipe.
- Gingerbread Muffins will keep a room temperature covered for up to 48 hours, in the refrigerator covered for up to 5 -7 days, or in the freezer for up to 1 month.
Vegan Gingerbread Muffins
- ¾ cup Karuna’s Pro Fit Whole Plant Smoothie see notes
- 1 ½ teaspoon apple cider vinegar
- ⅓ cup vegan butter or coconut oil melted
- ¼ cup tablespoon pumpkin puree
- ¼ cup dark molasses
- 1 ¾ cup all-purpose gluten-free flour level (see notes)
- ¼ cup organic cane sugar plus 1 additional tablespoon, level
- 3 teaspoon baking powder level
- 1 teaspoon cinnamon powder level
- 1 ½ teaspoons ground ginger
- ¼ teaspoon sea salt
Orange Glaze Sauce
- ½ cup Powdered sugar
- 2 tablespoons fresh Orange juice squeezed
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Or you can add muffin/cupcake to your muffin tray for easier clean-up. Set aside.
- Next, make your vegan buttermilk. In a liquid measuring cup, pour in Pro Fit Whole Plant Smoothie. Add in your apple cider vinegar and mix together slightly. Set aside.
Muffins and Orange Glaze
- In a large glass bowl, add in flour, organic cane sugar, baking powder, cinnamon powder, ginger powder, and sea salt. Mix together well. Set aside.
- Add in melted coconut oil, pumpkin puree,molasses, and vegan buttermilk to the mashed bananas and mix very well.
- Add your wet mixture into your dry mixture and mix gently until just combined. DO NOT over mix your batter. It’s even okay to have a few dry flour spots. Your batter should be thick and have some elasticity.
- Spoon into muffin tins, dividing evenly into 12 muffins. Bake for 18 minutes until a toothpick inserted in the middle comes out clean.
- While muffins are baking combine powdered sugar and squeezed orange in a bowl and mix well. If you want it thinner, add more juice.
- Remove from heat and allow muffins to cool before removing from the pan. Top your muffins with Orange Glaze Sauce and serve.They taste the best when served warm
- Muffins stay fresh covered at room temperature for up to 48 hours or in the refrigerator for up to 5 – 7 days. They can last in the freezer up to 1 month in a large size freezer bag or container covered. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave.