I made a few swaps to make this recipe dairy-free, but if that’s not your thing, use whatever you like! I promise you’ll love them either way.
1. preheat oven to 375º. Line a muffin tin with paper liners and spray lightly with cooking spray. In a small bowl, whisk melted coconut oil and molasses.
2. In a mixing bowl, whisk the egg or egg substitute*, maple syrup, sour cream, almond milk, and ginger. Add the coconut oil and molasses mixture.
3. Add the flour, baking soda, salt, and cinnamon. Stir until combined. Using an ice cream scoop with a release, fill each muffin cup with one scoop of batter. It should make exactly 12 muffins. Sprinkle the tops with turbinado sugar and bake for 18-20 minutes. When done, the tops will be a little puffy. Place on a cooling rack for a few minutes. Serve warm!
*egg substitute – One tablespoon flax seed and three tablespoons water. Mix in a small bowl and let sit for 5 minutes. It will become gel-like.
Keywords: muffins, breakfast, vegan, healthy, dairy-free, plant-based recipe