There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it’s really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.
My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I’m certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.
Grease or line 12 standard size muffins cups. Preheat an oven to 375°.
Whisk together the dry ingredients in a large bowl.
In a medium bowl, beat together the flax eggs, almond milk and applesauce. Stir in the molasses, maple syrup or honey, ginger, oil, vanilla, and raisins if using until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
Spoon the batter evenly into the prepared muffins tin. Bake for 20 to 25 minutes or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let sit in the pan for another 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
*Note: To make two flax eggs, whisk together 2 tablespoons of ground flax seeds with 6 tablespoons water. Let sit for 10 to 15 minutes.