Raise your and if you like gingerbread! Well, if you like gingerbread flavors, then you will like these muffins. Not for nothing are called gingerbread muffins.
During Christmas, we want to indulge in all kinds of goodies. I have always loved gingerbread for its enticing taste and smell, especially because I associate it with the winter holidays, my grandmother’s house, and childhood memories.
Since I wanted to have a gluten-free recipe, I’ve replaced the regular flour with garbanzo bean flour, also known as chickpea flour. It is a good source of protein, and it makes the muffins fluffy and soft. Cinnamon, cloves, nutmeg, and ground ginger are a natural bouquet of flavors that can not be missing from a holiday-specific holiday!
These muffins are without white flour and, of course, without sugar. And they are ready in a very short time, precisely 30 minutes. They are spectacular, both in taste and appearance! Enjoy them without worrying about the extra pounds.
You can wrap them beautifully and become a perfect edible gift for family members, office colleagues, or school colleagues. You can also omit the cream if you prefer. As an alternative, you can bake the composition in the form of a cake and then decorate it with cream cheese.
If you want to delight your family with a unique dessert, I suggest preparing this muffin recipe. They will be very excited!
Gingerbread Muffins
Necessary equipment:
- a muffin tin
- a small dish, like a ramekin
- a large mixing bowl
- a whisk
- a medium mixing bowl
- a hand mixer
- a cooling rack
Ingredients:
18 muffins
- 2 flax eggs
- 1 cup of garbanzo bean flour
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon powder
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1/4 cup of organic maple syrup
- 2 flax eggs
- 2 tablespoons of coconut oil
- coconut cooking spray oil
glaze:
- 1 tablespoon of vegan butter or cream cheese
- 1 tablespoon of unsweetened almond or coconut milk
- 1/4 teaspoon of cinnamon powder
Instructions:
- Preheat the oven to 350 degrees.
- Prepare the muffin tin and grease them with coconut cooking oil spray.
- Make flax eggs by combining 2 tablespoons of ground flax with 6 tablespoons of filtered water in a small bowl. Set them aside.
- Combine garbanzo bean flour with baking soda and spice in a large mixing bowl.
- Combine maple syrup, eggs, coconut oil in a medium mixing bowl and mix using a hand mixer. The mixture should get creamy and smooth.
- Carefully incorporate the dry ingredients into the wet ones and mix until well combined.
- Pour about 1/3 of a cup of batter into the prepared muffin tin.
- Bake for about 15 minutes. Check if the muffins are cooked using the toothpick method. If it is clean when removing the toothpick, it means that the delicacy has baked; if the toothpick shows traces of dough, then it means that the cake must remain in the oven.
- Remove from the oven and set aside to cool for about 10 minutes.
- Carefully take the muffins out of the tin.
- In a medium bowl, combine vegan butter/cream cheese, almond milk, and cinnamon powder. Mix well until combined. Transfer the cream into the fridge and keep it cold until the cupcakes cool completely.
- Once the muffins are thoroughly cooled, drizzle the muffins with the glaze.