Monday, December 27, 2021

Vegan Coconut Gingerbread Muffins


These vegan muffins with coconut and gingerbread flavors are the ultimate breakfast for the holidays! The flavors of gingerbread in this muffins adds a touch of warmth and the coconut and pecans give a crunchy bite making every bite heavenly! By the way, these are made with wholewheat and very healthy too!


Serve them with ginger chai or masala chai for a perfect combo! This is the amazing holiday breakfast. The flavors of the chai and muffins will complement and it is just hard to describe the feeling! In simple words, it is an amazing experience! This can be served with coffee or milk too!


 I have used Milican Pecans and these are the best pecans. The pecans add a delicious crunch and that makes every bite extra delicious. I love the flavor of these than any other brand. Click here to buy Milican Pecans.


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. Thanks, Stacey for hosting!

I am also linking this to Bakeathon 2021, Share The Wealth, and Happiness is Homemade.


It's almost end of the year and it's been fun baking muffin along with friend in our #MuffinMonday group. See you all in the new year with new muffin recipes! By the way here are the links to muffin recipes shared this year.













Ingredients

Makes 10 muffins
Prep time - 10 minutes
Bake time - 17 minutes
Cooling time - 10 minutes

Whole wheat flour - 1.5 cups
Flaxseed powder - 1 tbsp
Salt - 1/8 tsp
Baking powder -1 tsp
Baking soda - 1/2 tsp
Ginger powder - 1 tsp
Cinnamon powder- 1 tsp
Nutmeg powder - 1/8 tsp
ground cloves - 1/8 tsp
Coconut milk - 1/2 cup
Coconut sugar - 1/2 cup
Maple syrup - 1/4 cup
Molasses - 3 tbsp
Oil - 1/4 cup
Aquafaba - 3 tbsp
Shredded coconut - 1/4 cup, unsweetened
Chopped pecan - 1/4 cup

Method

Add the four, salt, spices, baking powder and baking soda to a bowl, and mix.

Mix the flaxseed powder with coconut milk to gel and set aside for 5 minutes.


Add the wet ingredients to bowl, and mix.


Add this to the flour mixture and mix quickly to make a muffin batter.


Fold in the pecans and coconut.




Scoop into lined muffin tray.


Bake for 17 -18 minutes or until the toothpick inserted comes out clean. Remove from the oven and cool for 10 minutes.


Serve with ginger/masala chai! Or with coffee/milk!



3 comments:

  1. These are so perfectly formed, and they sound delicious. Milican pecan is my favorite too.

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  2. Gingerbread and coconut my two favorite are there I would love to check it out.

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  3. Who can resist gingerbread when it's cold outside? We all need a warm, spicy muffin like this!

    ReplyDelete