There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.
My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.
|Gluten-Free Vegan Gingerbread Muffins|
|Recipe by Lisa Turner|
Published on December 17, 2016
Moist, delicious and fragrant gingerbread and molasses muffins perfect for this or anytime of year … and all vegan and gluten-free too
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Other gingerbread ideas from Lisa's Vegetarian Kitchen:
Nigella's Fresh Gingerbread with Lemon Icing
Guinness Gingerbread Cake
Pumpkin Gingerbread Waffles