• Preparation
    25 minutes

  • Cooking
    20 to 25 minutes

  • Power
    350°F (180°C)

  • Quantity
    22 mini-muffins, 12 muffins or 12 donuts

Bam! Gingerbread(Cinnamon, ginger and nutmeg muffin)

Gingerbread muffins? Gingerbread donuts? How about both? Magical, right? All you do is simply prepare the mixture and then bake in whatever shape pan your heart desires. Really? Yep, no kidding. As always, this recipe contains no added fat and is also GLUTEN-FREE* and DAIRY-FREE. Yum-yumski! Take it from me, these muffins, or mini muffins or donuts, will have everyone singing your praises.  Plus, they’re high in fibre. What more could you ask for to dazzle your loved ones? So, let’s go, time to grab your apron and wooden spoon.

You should have seen my hubby’s face and my children’s faces when I told them I’d made “donuts” with my muffin mixture as well. Bam! Gingerbread. Haha! They couldn’t believe it. And you’ll be amazed at just how much happiness a muffin shaped like a donut can bring. With the festive season just around the corner, why not serve them to your guests or, even better, offer them as a gift? Bon appetitski!

*If using a gluten-free type of flour.

** By the way, this recipe is unbelievably scrumptious if you use my caramel date puree. The flavour goes right off the charts… that’s if you like caramel of course.



  1. Preheat oven to 350°F.

  2. If you’re making muffins, line the muffin pan with paper or silicone baking cups, otherwise everything will stick. (That’s right, because there’s no fat whatsoever in this recipe.) If you’ve opted for donuts, just lightly grease the pan. (I use a non-stick cooking spray.)

  3. In a bowl, combine the following ingredients: date puree, molasses, egg, milk (or plant-based beverage), baking powder, ground cinnamon, ground ginger, and ground nutmeg.

  4. Mix in the following ingredients: flour and ground flaxseeds.

  5. Spoon the batter into the muffin cups.

  6. If you feel like it, you can decorate with a dusting of cinnamon.

  7. Bake the mini muffins and donuts for 20 minutes and the muffins for 25 minutes.

  8. BAM! Gingerbread packs a ton of happiness. Yum-yumski!

Storage (in a airtight container)

  • A week in the fridge.
  • Three months in the freezer.


  • 150 g (1/2 cup) Madame Labriski date puree

  • 150 g (1/2 cup) molasses

  • 1 egg

  • 60 g (1/4 cup) milk or plant-based beverage

  • 1 tbsp. baking powder

  • 1 tsp. ground cinnamon

  • 1/2 tsp. ground ginger

  • 1/4 tsp. ground nutmeg

  • 150 g (1 1/4 cups) flour of your choice (oat*, wheat or gluten-free all-purpose

    *Certified gluten-free if you’re making the gluten-free version

  • 15 g (2 tbsp.) ground flaxseeds

  • Garnish: decorate with a sprinkling of cinnamon or a little bit of icing. Well, what? Just a touch. ;-)


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