Preparation time: 10 minutes

Baking time: 20 minutes

Makes: 12 regular sized muffins or 9 large muffins


12 paper muffin cups OR coconut oil to grease your muffin tin

210g plain flour

1 tsp bicarbonate of soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

a pinch of salt

1 tbs ground flax/linseeds + 3 tbs water

95g vegan butter

75 caster sugar

120ml date syrup

120ml almond milk (or any other plant based milk to make the recipe nut free)


50g vegan butter

50g vegan cream cheese

55g caster sugar

1 tsp ground cinnamon

A handful of cranberries, some fresh rosemary and a sprinkle of cinnamon to garnish (optional)


Pre-heat the oven to 175C/350F and either line your cupcake pan with paper muffin cups OR grease with coconut oil.

In a large bowl, combine the flour, bicarbonate of soda, all the spice and salt. Mix well with a spoon and set aside. In a small bowl, mix together the ground flax seed and water, set aside.

In a separate bowl beat the butter and sugar with your hand mixer, until a soft creamy mixture has been formed (see image). When ready add your flaxseed/water mixture as well as your date syrup and combine. Add the milk slowly before combining everything with the dry flour mixture.

Divide the mixture evenly into the 12 (or 9) muffin tin and bake for appropriately 20 minutes or until golden and a toothpick put into the centre of the muffin comes out clean.

Whilst the muffins are baking, make the icing (optional) by combining all ingredients in a bowl and mixing with your hand mixer until evenly combined. Place the icing in the ridge until you’re ready to use it.

Allow the muffins to cool for approximately 10-15 minutes. Divide the icing evenly over the muffins and garnish with cranberries, fresh rosemary and a sprinkle of cinnamon if you wish. Then, enjoy!

Tip 1: If you’re not vegan you can replace the flax and water for 1 egg. Equally for non vegans, regular butter and regular milk can be used in place of the plant-based version.

Tip 2: Want to keep the recipe vegan and nut free? Then use soya milk in place of almond milk.

Tip 3: I used date syrup so the muffins aren’t too sweet and can deal with the added sweetness of the icing. However, you can use molasses instead of date syrup if you have that to hand.

Leave a comment

Your email address will not be published. Required fields are marked *