PS: Holiday Gingersnap Pepperment Muffins

Chef:  Brandi Doming; Vegan 8
Makes:  10  muffins
Prep Time:  10 minutes
Cook Time: 15-20 minutes
Total Time:  25-30 minutes


Dry Ingredients

  • 1 c + 2 T whole wheat pastry flour
  • 1/4 c+ 2 T oat flour (I ground up my own oats for a rougher texture, just make sure to measure after grinding. Grind about 1/2 c regular oats into a fine flour and then measure)
  • 3/4 c + 2 T organic sugar (I tried coconut sugar and it was not sweet enough with these measurements, so adjust accordingly if you use it)
  • 1 1/2 t baking powder
  • 1 T ground cinnamon
  • 1 1/2 to 2 t roasted ground ginger (depending on how spicy you want it, regular ginger will work, it just won't be quite as spicy)
  • 3/4 t ground allspice
  • just under 1/2 t fine sea salt
  • couple of T of crushed peppermint candies (optional)

Wet Ingredients

  • 1/2 c+ 1 T "lite" unsweetened coconut milk (or soymilk)
  • 3 T applesauce 
  • 3 T almond butter
  • 3 T blackstrap molasses (unsulphered will work too I'm sure)
  • 1 1/2 t vanilla extract
  • 1 1/2 T apple cider vinegar


  1. Pre-heat the oven to 350 degrees. Line a muffin pan with Reynolds Stay-brite liners...these work phenomenal and will not stick whatsoever. Paper liners may stick to the muffins. 
  2. Sift together or use a mesh strainer to combine all the dry ingredients into a medium sized bowl.
  3. Whisk very well until thoroughly combined and no lumps remain. Stir in the peppermint candies, if using.
  4. In a small coffee mug, combine the milk, apple sauce, almond butter, molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients.
  5. Stir with a spoon just until combined, being careful not to over mix.
  6. Carefully spoon the batter into the prepared muffin pan, filling up 10 liners.
  7. Bake for 15 minutes, or until a few dry crumbs on a toothpick remain when inserted in the center of a muffin. 
  8. Bake for 15-20 minutes. Mine took exactly 19 minutes with a few dry crumbs on a toothpick and were perfect. Do not over bake, or they will be dry!
  9. Let them cool for 10 minutes and then remove from the pan. It is best to let them cool completely, as they will be tender warm.
  10. Sprinkle crushed peppermint on top of the muffins once they have completely cooled.


  1. If you don't want to put any peppermint candies in the actual muffins, you can just sprinkle them on top after they have cooled completely after coming out of the oven. I did this with one of the batches and loved it! Just a touch of peppermint!

Follow BRANDI @ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page


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