Vegan German Lebkuchen Muffins

These vegan muffins capture the warm, spiced flavors of traditional German Lebkuchen cookies, making them a perfect breakfast treat or afternoon snack.

Prep Time

15 minutes

Total Time

40 minutes

Calories

245 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.58/serving

Season:

🍂 Autumn

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

British

Ingredients

Servings

2cupsAll-purpose flour(Or gluten-free all-purpose flour blend)

£0.30

2teaspoonsBaking powder

£0.10

0.5teaspoonBaking soda

£0.03

2teaspoonsGround cinnamon

£0.15

1teaspoonGround ginger

£0.10

0.5teaspoonGround cloves

£0.12

0.3teaspoonGround nutmeg

£0.18

0.3teaspoonSalt

£0.01

0.5cupBrown sugar(Packed)

£0.25

0.3cupMaple syrup

£1.20

0.5cupApplesauce(Unsweetened)

£0.40

0.3cupNeutral-flavored oil(Like canola or vegetable oil)

£0.20

1cupPlant-based milk(Almond, soy, or oat milk work well)

£0.55

1teaspoonApple cider vinegar

£0.02

0.5cupChopped almonds

£1.50

0.5cupChopped dried cranberries

£1.00

0.3cupChopped candied orange peel(Optional)

£0.80

Total Cost

£6.91

£0.58 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
3.
In a separate bowl, whisk together the brown sugar, maple syrup, applesauce, oil, plant-based milk, and apple cider vinegar.
4.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5.
Fold in the chopped almonds, dried cranberries, and candied orange peel (if using).
6.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

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My Notes

Nutrition Information

Nutrition per serving (70g)

245 kcal / 1025 kJ

Carbs

34g

13% of RDA

Fat

11g

16% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

16 g

18% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a richer flavor, let the batter sit for 15-20 minutes before baking to allow the spices to meld.

Add a drizzle of vegan glaze or a sprinkle of powdered sugar for extra sweetness and presentation.

These muffins are best enjoyed within 2-3 days of baking, but can be stored in an airtight container at room temperature.

Cooking Equipment

Oven

Muffin tin

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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