Because Christmas season is about to start, I created these delightful fluffy vegan gingerbread muffins with juicy apples inside. As they are not as heavy as regular gingerbread, they make the perfect afternoon treat!
INGREDIENTS (for 12 muffins)
250g flour (I used a gluten-free flour mix, but wheat flour should work just as well)
180g brown sugar
65g ground almonds
1 package of baking soda (= about 1 tsp)
2 ginger bread spice powder
250ml almond milk
120ml canola oil
2 small apples
Pre-heat your oven to 180°C.
Take a muffin tray and fill the molds with paper forms. If you'd like to prevent waste, simply use silicon forms instead of paper.
Mix all the dry ingredients together really well in a big bowl.
Combine the almond milk with the canola oil in a separate bowl, then add the mixture to the dry ingredients and mix everything with a wooden spoon until the batter is smooth.
Remove the apple's core and cut the apples finely, like on the picture below.
Stir the cut apple pieces under the batter.
Now fill the batter evenly into your paper or silicon forms (leave about half a cm space to the top) and bake it in the oven for 20 minutes.
After that, stick a small wooden stick it into one of the muffins. If some batter sicks to it, leave them in the oven for a bit longer until the stick comes out clean.
Take the muffins out of the oven and let them cool down completely. They are already super delicious as they are, but if you like you can add icing and decorations.