My gingerbread cupcakes with a caramel glaze and gingerbread cheesecake should confirm that fact that I love gingerbread. It's true---I love gingerbread. Unfortunately, gingerbread-type recipes seem to be reserved for only Christmas time, which is an absolute shame. Making gingerbread-inspired recipes NOT during Christmas is a choice that only you, the chef, can make. I decided to make Isa Moskowitz's gingerbread flax muffins with some slight variations. I used 100% whole wheat flour instead of whole wheat pastry flour, blackstrap molasses instead of light molasses, and mashed banana instead of applesauce. I also eliminated the recommended sugar and salt. I think gingerbread is more of a savory experience than a sweet one; this is why I let blackstrap molasses be the only sweetener. That's about all I changed. Isa did a wonderful job creating this recipe, so feel free to view her original version.
Yield= 6-8 Muffins, depending on how generously you fill your muffin tins.
-1/3 cup soymilk
-1 teaspoon vinegar
-2 Tablespoons ground flax
-1 medium banana, mashed
-1/4 cup canola oil (or an additional mashed banana)
-1/3 cup blackstrap molasses
-1 1/4 cups 100% whole wheat flour (I used King Arthur Flour)
-2 teaspoons baking powder
-1 Tablespoon ground ginger
-1 teaspoon ground cinnamon
These muffins can be frozen and eaten at a later date. That's what I did!