Have you guys heard of the Post-Punk Kitchen? If not, you are seriously missing out on some of the coolest, so-good-you-can’t-even-tell-that-it’s-vegan fare on the entire planet. I first stumbled upon PPK back in the dark ages (high school) courtesy of one of my “cool teachers”, and since then I’ve been consistently impressed by the quality/awesomeness of their food creations. My all time favorite recipe, though, has to be these super easy and delicious vegan gingerbread flax muffins.
I started making these bad boys last summer, when I was craving something quick to make on Sunday that would provide a grab-and-go breakfast all week. Plus, what sounds more inviting than gingerbread muffins?? These delightful little pastries are 100% vegan and actually pretty healthy, considering the amount of ground flaxseed that goes into the flour. Plus, if you decide to use whole wheat pastry flour (which I did, and highly recommend), you get an added healthy bonus.
Personal aside: these muffins are so good that my parents, sister, and boyfriend all gave it their seal of approval without even knowing they were vegan. So if you’re on the fence about whether or not you should make a foray into vegan baking, try these muffins on for size. I promise, picky eaters and kids will fall in line. Recipe’s after the jump! Tell me – what’s your favorite vegan baking recipe??
VEGAN GINGERBREAD FLAX MUFFINS FROM THE POST PUNK KITCHEN
Makes 6 muffins
1/3 cup unsweetened almond milk (or your preferred non-dairy milk)
1 teaspoon apple cider vinegar
2 tablespoons ground flax seed
1 1/4 whole wheat pastry flour or all purp flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup light molasses
1 teaspoon vanilla
(mercifully, all of these ingredients are readily available [and pretty inexpensive!] at your local whole foods).
Preheat oven to 350 F. Spray a muffin tin with cooking spray.
First measure out the milk. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.
In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.
Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar and vanilla. Use a wooden spoon to mix ingredients together until everything is just moistened. Don’t overmix, it’s okay if the batter is a little lumpy, muffins like that.
Fill muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.
When cool enough to handle, transfer to a cooling rack to cool completely.