December 10, 2019 at 10:47 a.m.
Shannon Dailey's recipes: Gingerbread muffins
By From Shannon Dailey-
Healthy Gingerbread Muffins
Ingredients
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice or cloves
1/4 teaspoon salt
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
1 egg, at room temperature
1 teaspoon vanilla
1/3 cup nonfat plain greek yogurt
1/2 cup unsweetened vanilla almond milk (any milk will work)
1/4 cup coconut oil, melted and cooled to warm
Optional: Coarse sugar or sparkling sugar, for sprinkling on top
Instructions
Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In a separate bowl, add maple syrup, molasses, egg, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn't harden when mixed with other wet, cold ingredients.)
Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins.
*Recipe from Ambitious Kitchen blog
