Gingerbread Kombucha Muffins: Love in the times of Holidays

Kombucha is great, but have you baked with it? If not then you are missing on a secret ingredient that will up your baking game, no matter your baking style. 

For decades people loved, disliked or acquired the taste of this funky beverage. Many found its usage in the kitchen - in cooking, baking and as condiment. As versatile as water kombucha finds its way into our baking escapades sometimes.



Easy Gingerbread Kombucha muffins

Level: easy

Cooking time: 30 mins

Yield: 6 small muffins


All purpose flour - 100 gms

Baking soda - 1/2 tsp

Baking powder -1 tsp

Salt - 1/4 tsp

Brown sugar - 30 gas

Ginger powder - 1 tbsp

Cinnamon powder - 1-1/2 tsp 

Nutmeg - 1/8 tsp

Long-fermented Kombucha - 1/3 cup

Coconut oil - 30 ml



Preheat oven at 200 Celsius

Combine all dry ingredients in a bowl. Whisk the flour

Combine wet ingredients.

Fold dry ingredients into the wet ingredients. Mix well. Avoid over-mixing

Grease a muffin tin and scoop equal portion into the tray

Bake for 20 mins. Cool down and enjoy

These muffins pairs well with freshly brewed coffee or The Original Booch kombucha flavour.

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