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


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