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Egg-Free Chia Gingerbread Muffins with Maple Almond Glaze

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Egg-Free Chia Gingerbread Muffins w/ Maple Almond Glaze

 

Egg-Free Chia Gingerbread Muffins with Maple Almond Glaze

These egg-free muffins are extremely moist, soft and full of flavor, thanks to avocado oil and Warm Gingerbread Avocado Oil Spray. What's more, we've used a chia egg substitute to make them vegan. Tart cranberries pair well with ground ginger and cinnamon, while molasses and ground cloves give a sweet, earthy flavor for comfort on a cold winter day.

Servings: 12 minutes
Author: Chosen Foods

Ingredients

  • 2 tbsp ground chia seeds + 6 tbsp warm water = 1 chia egg
  • 1 cup coconut milk or other milk of choice
  • 1 lemon juiced
  • ¼ cup blackstrap molasses
  • ½ cup real maple syrup
  • ¼ cup Chosen Foods Avocado Oil (for the recipe)
  • Warm Gingerbread Avocado Oil Spray (for greasing)
  • 2 tsp vanilla extract
  • 1 ½ cup blanched almond flour
  • 1/3 cup coconut flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp freshly ground nutmeg
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1/3 cup dried cranberries chopped

For the Glaze

  • 1 tbsp butter or coconut oil softened
  • 2 tbsp maple syrup
  • 2 tbsp creamy almond butter warmed
  • 1 tsp vanilla extract
  • 2-3 tsp hot water

Instructions

  1. Preheat oven to 375°F.
  2. Spray a 12-muffin pan with Warm Gingerbread Avocado Oil Spray.
  3. Grind chia seeds with a spice grinder or high-powered blender (if possible). Add the ground chia to the water and mix well to form a paste.
  4. In a large bowl, combine chia mixture, coconut milk, lemon juice, molasses, maple syrup, avocado oil, and vanilla extract. Stir vigorously until chia is dispersed evenly. Add almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, salt, and cranberries to the wet mixture and mix well. Batter should be slightly thick.
  5. Divide batter between the 12 muffin cups and bake for 30-35 minutes or until golden brown on top. Allow muffins to cool in the pan for 10-15 minutes, or until cool enough to handle. Move to a cooling rack and cool completely before glazing.
  6. While the muffins are baking, prepare the glaze by combining butter, maple syrup, almond butter, and vanilla extract in a small bowl. Whisk well until glaze is smooth. Spread over cooled muffins and enjoy!

Watch the video!

Note: Chosen Foods no longer sells chia seeds.