Gingerbread Muffins

Perfect for the holiday season! These muffins use our new Unsweetened Flax Milk and offer a hefty serving of flax. We recommend serving these warm with a glass of flax milk!

Gingerbread Muffins

Course Breakfast
Servings 12


Dry Ingredients

  • 1 3/4 cup white whole wheat flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Manitoba Milling Smooth Whole Milled Flaxseed

Wet Ingredients

  • 1 flax egg 1 Tbsp Manitoba Milling Smooth Whole-Milled Flaxseed + 3 Tbsp water
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 1/2 cup applesauce unsweetened
  • 1/4 cup oil avocado, canola, olive, etc.
  • 1 cup Manitoba Milling Flax Milk unsweetened


  • Preheat oven to 350 degrees Fahrenheit and grease a muffin tin.
  • Prepare your flax egg by combining 1 Tbsp of Smooth Whole Milled Flaxseed and 3 Tbsp of water. Mix and set aside to gel.
  • In a medium sized mixing bowl, combine the dry ingredients.
  • In a large mixing bowl, combine the wet ingredients (don’t forget to add your flax egg!).
  • Gradually add the dry mixture to the wet mixture. Stir to combine.
  • Pour the mixture to fill each muffin tin.
  • Bake for 18 minutes or until a toothpick comes out clean.
  • These are best served warm with a glass of flax milk!

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