Gingerbread Flax Muffins
Ingredients
- 1/3 cup unsweetened almond milk (or your preferred non-dairy milk)
- 1 teaspoon apple cider vinegar
- 2 tablespoons ground flax seed
- 1 1/4 cup whole wheat pastry flour or all purp flour
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 1/3 cup light molasses
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 F. Spray a muffin tin with cooking spray.
- First measure out the milk. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.
- In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.
- Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar and vanilla. Use a wooden spoon to mix ingredients together until everything is just moistened. Don’t overmix, it’s okay if the batter is a little lumpy, muffins like that.
- Fill muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.
- When cool enough to handle, transfer to a cooling rack to cool completely.
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