Delicious Living
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 1 1/4 teaspoons baking powder
  • 2 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plus 1 tablespoon vanilla almond milk or other nondairy milk
  • 1/4 cup pure maple syrup
  • 1/4 cup sorghum syrup
  • 2 1/2 tablespoons melted coconut oil (or other vegetable oil)
  • 2 teaspoons vanilla extract
  • 4-5 teaspoons cacao nibs (plain or sweetened)

Ginger-Cacao Spice Muffins

Fran Costigan | Delicious Living
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Calories per serving: 133

Unsweetened cacao nibs lend healthy falvanols and a nice crunch to these autumn-spice muffins; use chopped almonds or pecans if you prefer. Antioxidant-rich sorghum syrup can replace molasses in any recipe; if you can't find it, use 1/2 cup maple syrup mixed with 2 tablespoons molasses.ned 

  1. Position rack in oven middle; preheat to 350°. line a cupcake pan with paper liners (or oil and dust thoroughly with flour).
  2. Sift flours, baking powder, ginger, cinnamon, and salt into a medium bowl. Whisk lightly to aerate.
  3. In a second medium bowl, whisk together almond milk, both syrups, oil, and vanilla. Pour into dry ingredients and whisk until smooth. Fill cups half to three-fourths full. Scatter cacao nibs over top. Bake 10–14 minutes until golden brown.
  4. Place pan on wire rack and cool about 5 minutes; then turn out muffins and cool completely on rack. Muffins can be frozen in an airtight container for up to 2 months.

PER SERVING: 133 cal, 4g fat (0g mono, 0g poly, 4g sat), 0mg chol, 2g protein, 22g carb, 1g fiber, 69mg sodium


Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Delicious Living Blog

Enter Our Sweepstakes!

Delicious Living 2015 Super Supplement Sweepstakes

Recipe of the Month

Summer Berry Salad

Sponsored Introduction Continue on to (or wait seconds) ×