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–+ servings
served with tea

Coconut Gingerbread Muffins

With the warm blend of spices and tropical coconut, these moist, aromatic, vegan, whole wheat coconut gingerbread muffins are the best winter wonderland breakfast.
5 from 8 votes
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Course: Breakfast, Snack
Keyword: coconut, eggless baking, gingerbread, Muffins, vegan
Prep Time: 10 minutes
Cook Time: 17 minutes
Cooling time: 10 minutes
Servings: 10 muffins

Ingredients

  • 1½ cups Whole wheat flour
  • 1 tbsp Flaxseed powder
  • ⅛ tsp Salt 
  • 1 tsp Baking powder
  • ½ tsp Baking soda 
  • 1 tsp Ginger powder
  • 1 tsp Cinnamon powder
  • ⅛ tsp Nutmeg powder 
  • ⅛ tsp Ground cloves
  • ½ cup Coconut milk
  • ½ cup Coconut sugar
  • ¼ cup Maple syrup
  • 3 tbsp Molasses
  • ¼ cup Oil
  • 3 tbsp Aquafaba
  • ¼ cup Shredded coconut unsweetened
  • ¼ cup Pecan chopped

Instructions

  • Add the four, salt, spices, baking powder and baking soda to a bowl, and mix.
    mixing dry ingredients
  • Mix the flaxseed powder with coconut milk to gel and set aside for 5 minutes.
    gelling the flaxseed powder
  • Add the wet ingredients to bowl, and mix.
    mixing wet ingredients
  • Add this to the flour mixture and mix quickly to make a muffin batter.
  • Fold in the pecans and coconut.
    folding in the nuts and coconut
  • Scoop into lined muffin tray.
    muffins ready to bake
  • Bake for 17 -18 minutes or until the toothpick inserted comes out clean. Remove from the oven and cool for 10 minutes.
    baked muffins cooling
  • Serve with ginger/masala chai! Or with coffee/milk!
    the crumb