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Spiced Gingerbread Muffins with Cranberries and Raisins

Course Baking, Dessert
Cuisine Baking
Keyword gingerbread, gingerbread muffins
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins
Author Winnie Kison

Ingredients

  • 1/2 cup coconut oil softened
  • 1/2 cup coconut sugar
  • 1/4 cup almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses
  • 1/2 cup hot water
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 1/3 cup cranberries
  • 1/3 cup raisins
  • Dusting: powdered sugar

Instructions

  • Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper.
  • In a large bowl mix together softened coconut oil, sugar, almond milk, eggs and vanilla extract. In another medium bowl, add molasses and hot water and stir until well combined.
  • Add in flour, baking soda, ginger, cinnamon, cloves, nutmeg and sea salt into coconut oil and sugar mixture. Add in molasses mixture until just combined. Don’t overmix!
  • Transfer batter into loaf pan and bake for 30 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the muffin tin because transferring to a cooling rack. Dust with powdered sugar!