Vegan Keto Gingerbread Muffins (gluten-free, nut-free, soy-free)
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It’s that time of year again where my apartment is super cold, and the best way to warm it seems to be with baking. Not only does a morning of baking make the kitchen slightly toasty, but it also makes my entire apartment spell amazing. So, save some money on scented candles this year and make yourself a batch of these vegan keto gingerbead muffins. Or make these muffins and buy the candles anyway. Just live your best life.
This isn’t the first time I’ve posted a low-carb gingerbread muffin recipe, but this one doesn’t rely on using nut butters as a base! So, if you can’t tolerate nuts, this is the recipe for you. If you are able to tolerate nuts, but can’t eat coconut, then check out this old keto gingerbread muffin recipe.
As previously mentioned, these muffins are free of a lot of allergens. Not only are these vegan keto gingerbread muffins egg-free and dairy-free, but they’re gluten-free, nut-free and soy-free as well. I’m always trying to make recipes as accessible as possible so we can all enjoy some tasty keto baked goods!
This recipe was one that was requested a few different times when I put out a call on instagram and in my newsletter. If there’s another vegan keto Christmas recipe you’d like to see, let me know in the comments! I’d also love to hear if you try this recipe, or if you’ve found a substitution that works. 🙂
Notes on Making Vegan Keto Gingerbread Muffins (gluten-free, nut-free, soy-free)
- If you cannot tolerate flax seeds, you could use ground chia seeds instead. I recommend starting with around 1/2 of the recommended amount and slowly increasing, as chia tends to thicken things more.
- While most granulated sweeteners will work for this recipe, I like using the “golden” varieties, as it gives a richer and deeper flavor.
- If you can’t eat coconut, check out this old coconut-free vegan keto gingerbread muffin recipe!
- This is one of those recipes that actually does double nicely. So, if you want to make 10 muffins at a time instead of just 5, go for it!
- If you don’t have all the spices listed, you can omit whatever you don’t have. I find the two most important players are the ginger and cinnamon. You could also just use ginger and 1.5 tsp of a pumpkin spice blend.
- These really need to cool before being removed from the pan! Both flax and sugar alcohols need to cool to set up, otherwise they just crumble. While it’s tempting to just dig right in, if you want these to stay together, it’s worth the wait! Trust me here – I’ve learned from making that mistake…many times.
- When calculating macros, be sure to subtract out the sugar alcohols from the sweetener (if applicable). The sweetener I used is pictured below!
- I try my best to calculate the nutrition accurately, but there are definitely variations in info between brands and varieties of ingredients. So, there may be some variation, depending on what you use.
These vegan keto gingerbread muffins are a delicious and cozy breakfast treat, perfect for any winter or Christmas morning. They're egg-free, dairy-free, gluten-free, soy-free and nut-free as well as low -carb and keto-friendly.
- 3/4 cup (180ml) nondairy milk of choice (or water)
- 1/4 cup (48g) granulated sweetener of choice (I went with the "golden" variety)
- 2 tbsp melted coconut oil or MCT oil
- 1/2 cup (56g) ground flax seeds
- 1 tsp vanilla extract
- 1/2 cup (56g) coconut flour
- 1 1/2 teaspoon fresh grated ginger (or dried)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- Preheat the oven to 375F (190C) and line 5 wells of a standard-size muffin pan with paper liners.
- In a small mixing bowl, whisk together the nondairy milk, oil, sweetener, flax seeds and vanilla and set aside for about 5 minutes, so that the flax seeds start to gel up.
- In a separate small bowl, use a dry fork to whisk together the remaining ingredients.
- Quickly stir the dry ingredients into the wet until no clumps remain and the mixture has thickenen.
- Carefully scoop the batter into the lined wells of the muffin pan, filling them completely and bake for 30-35 minutes, until a knife comes out clean and the tops are firm to the touch.
- Remove from the oven and let cool in the pan for at least 15 minutes, so the muffins have time to set up.
- Once cool, the muffins should easily pop out of the pan. If you're using a silicone muffin pan without liners, be sure to run a knife along the inside of each well once the muffins have cooled, to allow for easy removal.