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Oblong plate of Vegan Gingerbread Quinoa Muffins.
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5 from 1 vote

Healthy Vegan Gingerbread Quinoa Muffins

These Healthy Vegan Gingerbread Quinoa Muffins are the perfect grab-n-go breakfast or snack for the entire family. Jam-packed with delicious ginger flavor, comforting spices, and high-protein from the quinoa; these muffins are the perfect naturally sweetened indulge for the Holidays and beyond. Super easy to whip together, dairy-free, vegan, and oil-free.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snack
Keyword: baked, breakfast, brunch, christmas, classic, dairy-free, digestion, easy, fall recipe, fluffy, gingerbread, healthy, holidays, homemade, indulge, muffins, natural, plant-based, quinoa, recipe, snack, soft, spices, superfoods, sweet, traditional, vegan
Servings: 12 muffins
Calories: 159kcal
Author: Shanika

Ingredients

  • 1 ¾ cup organic all-purpose flour (I use Bob's Red Mill)
  • 1 teaspoon baking soda
  • 2 tsps ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon sea salt
  • ¼ cup molasses + 1 Tbsp! (See Notes!)
  • ½ cup Agave (I use Wholesome Sweets; See Notes!)
  • 1 teaspoon vanilla extract
  • 4 Tbsps vegan butter, melted
  • ½ cup Almond milk + 1 tablespoon ACV (You can use your fave plant-based milk!)
  • cup cooked quinoa (See Notes!)

Instructions

  • Preheat your oven to 400F. Lightly grease your muffin pan (for larger muffins) or for smaller muffins, line the wells with liners.
  • In a large bowl whisk together the flour, baking soda, salt, and spices. Add in the quinoa, vanilla, and Agave, and fold a bit.
  • Add the milk + ACV (apple cider vinegar), melted butter, molasses, and stir until just combined. DON’T OVERMIX!
  • **NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.**
  • Divide the batter evenly among the wells of the prepared muffin pan.
  • Bake for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
  • To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
  • Bon Appetit!

Notes

  • STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
  • MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
  • MUFFIN SIZE: This recipe can make 8 Jumbo muffins OR 12 standard muffins, if desired.
  • QUINOA:Begin by cooking the quinoa in a medium pot of 3 cups boiling water OR veggie stock (for extra flavor), whisking continuously as it begins to boil. Add a pinch of sea salt and reduce heat to low and simmer (covering the pot with a lid) for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, water has dried, and thickened. 
  • SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute with pure maple syrup, Agave, or Date syrup as well. 
  • OIL: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.

Nutrition

Calories: 159kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 236mg | Potassium: 137mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg