It snowed, it snowed, it snowed last night.
It really did! I woke up to Vancouver’s first snowfall of the season. The tree branches and roads were covered by a thin blanket of white. Winters have been so mild that it’s rare for snow to actually accumulate in the city. The temperature usually teeters between 0 and -1 degrees, so it’s normal for it all to vanish by noon. But here I am, sitting here at 3pm with a vegan gingerbread muffin by my side, watching snow continue to fall on the other side of the window. Winter is back.
Despite the minimal snowfall we get now, I am still mesmerized by the flurries. It brings back all the childhood memories of tobogganing down the hills at my elementary school, building massive snowball forts on the field, and covering my backyard with snow angels.
One Christmas, my parents surprised my brother and I with a 2-person sled. On snow days, we’d haul it to school with us and tie it to the fence for later. Our elementary school is situated on a mountain so there is a steep hill that descends to the field; the perfect spot for tobogganing. Instead of doing math or learning about the solar system, the teacher would take us outside for the rest of the afternoon. Those were the best school days.
All bundled up like mini snowmen, we’d slide down the hill for hours on end. Those that didn’t have sleds would sit on plastic bags, and while it kind of hurt to feel all the rocks on the way down, the feeling of flying uncontrollably through the air made it more exciting. We’d also build ramps at the bottom of the hill to add an extra element of extremity. I remember the hills to be very long and steep, but of course that was from the perspective of 4-foot tall me. Maybe if I go back now, the slopes won’t appear so epic.
Whether we have a white Christmas or not, the tree still twinkles, the ugly sweater parties still go on, and there is still gingerbread to be eaten. I’m hoping that I’ll be able to go tubing this year and kind of relive those childhood experiences. As you can tell, I’m totally a kid at heart during Christmastime.
These muffins are oh-so-festive with their sparkly tops and spiced interiors. Delight your friends and family on Christmas morning with a batch of fresh gingerbread muffins. Or if you’re not a fan of gingerbread, try our dark chocolate cranberry version. Regardless of what flavour you choose, this one-bowl muffin recipe is incredibly easy to throw together. No one will know these moist, flavourful, tender muffins are vegan and gluten free!
- 1 cup unsweetened applesauce
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 3 tbsp molasses
- ⅓ cup unsweetened almond milk
- ½ tsp pure vanilla extract
- 1⅔ cup oat flour
- ⅓ cup quinoa flour
- ¼ tsp freshly grated nutmeg
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- ¼ tsp allspice
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- Raw (turbinado) sugar, optional
- Preheat oven to 400⁰F and grease a muffin pan with cooking spray.
- In a large mixing bowl, whisk together all the wet ingredients for the muffin batter.
- Then add in all the dry ingredients (except raw sugar) and mix until combined. You may need to switch to a spatula.
- Divide muffin batter evenly between 10 cups and top each with a sprinkle of raw sugar, if desired.
- Bake in the centre of the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. Cool for 10 to 15 minutes before removing muffins from the pan onto a cooling rack.