I love a good muffin: it’s a self-contained, pre-portioned snack with the flexibility of being either sweet or savory. Muffins are especially well-suited for home baking because they’re usually easy to make and very forgiving. With Autumn’s now-chilly weather here, the spiciness of gingerbread is a welcome comfort.
Feel free to adjust the spices to your tastes – this combination provided a good representation of my idea of what gingerbread should taste like! Makes a dozen muffins.
- 2 1/2 cups flour (1 cup white plus 1 1/2 cup wheat)
- 1 Tbsp powdered ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1 Tbsp ground flaxseed
- 1 Tbsp ground psyllium husk (optional)
- 1/2 cup melted coconut oil
- 1/4 cup raw sugar
- 1/4 cup applesauce
- 1/4 cup blackstrap molasses
- 1 egg
- 3/4 cup milk kefir plus 3 Tbsp (use more if your milk kefir is very thick)
- For topping: 1/4 cup chopped candied ginger (optional)
- Grease a standard-sized (12 cavity) muffin pan
- Preheat oven to 350 degrees
- In a large bowl, mix all dry ingredients together
- If refrigerated, heat applesauce and milk kefir until room temperature (to prevent them from causing the coconut oil to solidify). Using a hand mixer, beat the wet ingredients together thoroughly.
- Pour wet ingredients into the bowl with the dry ingredients. Mix until the ingredients are combined (stop when all dry ingredients appear to be incorporated).
- Scoop the batter into the muffin pan and, if desired, sprinkle the chopped candied ginger on top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Spicy and warming, these dark and dense muffins pair nicely with a cup of coffee or tea. The psyllium husk adds extra fiber, and you won’t even notice it; moistness is provided by the coconut oil, the milk kefir, and applesauce. I’m a big ginger fan, so candied ginger is a bonus on these muffins – the muffins themselves aren’t super sweet, so the pop of sweet/spicy ginger really wakes up the tastebuds!