Begin by making your flax egg. Combine 1 TBSP of flax seeds with 3 TBSP of water and set aside for about 10 minutes until a gel like texture forms. You can use whole or ground flax seeds.
In a large bowl sift together flour, spices, salt, baking powder and baking soda
In a seperate bowl mix together oil, maple syrup, molasses, flax egg, applesauce and almond milk.
Gently pour your wet mixture over your dry one and mix until just combined.
Divide the mixture evenly into a lined muffin tin.
Sprinkle a little coconut sugar over the top if desired.
Bake at 180 C for 15 - 20 mins or until a toothpick comes out clean. Enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/vegan-spelt-gingerbread-muffins/