Choc chip Gingerbread Muffins

I love any excuse to bake … and Christmas provides SO many opportunities!!!

These delicious little morsels are a cross between my doughnut muffins and my Christmas pancakes.

See below the recipe for a gluten free Coeliac friendly version too.

  • 200g wholemeal spelt flour
  • 80g coconut sugar
  • 1.5 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp No Egg powder
  • 1.5 tsp GF baking powder
  • 65g rice bran oil
  • 240g milk of choice
  • 1/4 cup vegan choc chips

In a large bowl place the flour, sugar, salt, spices, egg replacer and baking powder. Use a whisk to combine the dry mix. (or Speed 4 for 6 seconds)

In a separate smaller bowl whisk together the oil and milk.

Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 5, 8 seconds)

Mix through the choc chips (speed 4, 5 seconds)

Place into lined/greased muffin pans and bake in a preheated 180C oven for about 20 minutes.

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Mini muffins take 12-15 minutes.

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To make these Coeliac friendly replace the spelt flour with 200g of a gluten free flour mix plus 1 tsp of psyllium.

Makes 12 regular or 24 mini muffins.

These freeze and defrost really well.

Enjoy 🙂

5 thoughts on “Choc chip Gingerbread Muffins

  1. Definitely trying these! Could i use aquafaba instead of No Egg, Jessie? I’m lazy and rarely do anything besides pour the af in the thermo but wondering if you whip it or anything? Thanks! X

    1. Yes! I do all the time – I just haven’t updated it yet! Go with 3 tbsp ….I am also a lazy cook …. so just pour it in 🙂 Let me know how they turn out.

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