Easy Vegan Gingerbread Muffins (High Protein)
These easy vegan gingerbread muffins are such a simple last minute treat you can bake for the holidays. The mix of warm spices and Gingerbread Cookie Protein Powder gives these muffins such a delicious flavour. Adding the whipped cream and mini gingerbread cookie on top adds the perfect festive touch!
Ingredients
- 1/2 cup vegan butter, melted
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar, packed
- 3/4 cup almond milk (or any plant milk of choice)
- 1 tsp apple cider vinegar
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tbsp molasses
- 1/4 tsp salt
- 2 tsp baking powder
- 1 scoop gingerbread cookie protein powder (1 scoop is 44 grams)
- 1 1/2 cups all-purpose flour, spoon-and-level method
- Vegan whipped cream, to top (or frosting of choice)
- Mini gingerbread cookies, to place in frosting
Instructions
- In a medium-sized bowl, cream together melted vegan butter, white sugar and packed brown sugar until well combined.
- Next, add in almond milk, apple cider vinegar, cinnamon, allspice, molasses and salt and mix well.
- Next, add in baking powder, Good Protein Gingerbread Cookie protein powder, and flour and mix until fully combined.
- Take your muffin tray and using a cookie scooper, scoop the muffin batter evenly into each muffin liner. You can scoop the muffin batter into every other muffin cup, so the muffins become fluffy while baking. Bake for about 25-28 minutes, or until muffin tops are golden brown.
- Let cool for 10-15 minutes, then add whipped cream/frosting, sprinkles, and mini gingerbread cookies.
Notes
How to store: Place in an airtight container in the fridge for up to one week.
To freeze, store these muffins in an airtight container without the frosting to keep as fresh as possible. When ready to enjoy, decorate with frosting and mini gingerbread cookies.