Gingerbread cranberry muffins – vegan-refined sugar free

Christmas is here! All of us waited so long and finally I want to share a simple but yet a christmassy recipe for yummy gingerbread muffins. You do not need a lot of time or ingredients for them and you can always swap the one or the other ingredient if you do not have or like it. The most important thing for me was to make them as healthy as possible but still a little Christmas treat.

For 12 regular muffins you need:

  • 2 1/2 cups all-purpose flour (350g)
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1/4 cup coconut oil (160ml)
  • 1/2 cup xylitol (I used Xucker/115g)
  • 1/2 cup agave sweets
  • 1 ripe banana
  • 1 cup plant-based milk (I used rice milk/255ml)
  • 1/3 cup plant-based yoghurt (I used unsweetened soy yoghurt/80g)
  • 1/3 cup dried cranberries (80g)


Heat your oven to 180 degrees Celsius and grease the baking pan for the muffins. I used paper cups but they have lost their shape, so I would definitely recommend a proper muffin pan.

Take a mid size bowl and mix flour, ginger, cinnamon, baking powder, bicarbonate soda and salt.


Mix melted coconut oil with xylitol in a larger bowl and add the agave sweets then the mashed banana then the plant milk and finally the plant yoghurt.

The next step is to mix the dry and the wet ingredients and slowly stir in the cranberries.


Fill the dough into the muffin pan and bake 15-20 minutes for regular sized muffins or 10-15 minutes for small-sized ones.

Feel free to decorate your muffins or leave them plain. Either way, they are a pleasure!

For a big muffin you get the following nutritional values: 256 kcal, 5,8g fat, 51g carbs, 17g sugar, 3g protein, 0,8g fiber and 4% of the daily dose of calcium. 

Merry Christmas to you and your loved ones!!!  ❤


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