Vegan ginger muffins for a soothing breakfast on Meatless Monday

Categories: Meatless Monday

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Breakfast might very well be the most important meal of the day, but some people just can't find the time for breakfast -- or don't feel like eating that early. These light, fluffy muffins are one solution: Packed full of ginger (and with an accompanying bite), you can make them and then stash them for mornings, nibbling as you go until they're gone. Tweaked from a recipe in The Joy of Vegan Baking, they're quick and easy (although there is a bit of prep involving ginger grating and lemon zesting, so don't say we didn't warn you).

See also:
- Vegan banana walnut muffins for breakfast on Meatless Monday
- Vegan blueberry muffins with lemon for a breakfast treat on Meatless Monday
- Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

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You will need:

2 tablespoons egg replacement powder (or the equivalent of two eggs)
6 tablespoons water (or whatever the egg-replacement instructions say for two eggs)
Ginger (enough to grate 1/4 cup)
1 large lemon
1 cup sugar
2 cups flour (heaping cups)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup nondairy butter
1 cup nondairy milk (we used coconut)

Preheat the oven to 375 degrees F. Take your nondairy butter out of the fridge to let it soften while you prepare everything.

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1. Spray your muffin tin with oil or line it with baking cups.

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2. Zest your lemon.

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Cut the zested lemon in half and squeeze out the juice.

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