Gingerbread Muffins
Embrace the flavours of the season without all the decadence!
Introduction
We can still embrace the flavours of the season without all the decadence! Unless of course that feels good 😌
Ingredients
In a bowl combine
- 1 1/2 cups flour (can use white or whole wheat)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice mix (or ginger, nutmeg)
- 1/4 tsp salt
In a separate bowl whisk
- 1 egg
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1/2 cup vanilla oat/almond milk
- 1/3 cup Greek yogurt
- 1/4 cup liquid coconut oil
✖️Preheat oven to 350 degrees. Line muffin tin with cupcake holders. This recipe makes a dozen
✖️Pour 1/3 dry into wet, mix, pour another 1/3, mix, pour the rest and mix until combined
✖️Scoop into muffin tin, approx 2/3 full
✖️Bake for 18 mins. Let cool – can freeze and warm up as needed!
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