Vegan Apple Bottomed Gingerbread Muffins
Indulge in the cozy, spiced flavors of the season with these Vegan Apple Bottomed Gingerbread Muffins, a delightful twist on classic gingerbread treats. Each muffin features a tender, caramelized apple slice baked right into the bottom, creating a naturally sweet surprise in every bite. Infused with warm spices like ginger, cinnamon, and nutmeg, and sweetened with molasses and brown sugar, these moist and fluffy muffins are the perfect plant-based holiday indulgence. A flaxseed "egg" and vegan buttermilk made with almond milk and apple cider vinegar ensure a soft, airy texture, while a touch of maple syrup enhances the caramelized apple topping. Ready in under an hour, these muffins are ideal for breakfast, dessert, or a festive snack. Serve them warm to let the spiced aroma fill your kitchen and enchant your guests!
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Recipe Information
Ingredients
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Molasses
- 0.5 cup Brown sugar
- 0.25 cup Coconut oil, melted
- 2 teaspoons Vanilla extract
- 1 large Apple, peeled and thinly sliced
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut sugar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin, or line it with muffin liners.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5 minutes until thickened.
In a separate bowl, combine almond milk and apple cider vinegar. Let it curdle for 5 minutes to create vegan buttermilk.
In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
Add the flax egg, vegan buttermilk, molasses, brown sugar, melted coconut oil, and vanilla extract to the dry mixture. Mix until just combined, being careful not to overmix.
In a non-stick skillet, heat the maple syrup and coconut sugar over medium heat until dissolved. Add the apple slices and cook for 2-3 minutes on each side until softened but not mushy.
Place a single slice of caramelized apple into the bottom of each muffin cup.
Spoon the gingerbread batter evenly on top of the apple slices, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the delightful combination of spiced gingerbread and sweet apple bottoms.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 265.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 942 mg | 72% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3165 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
