A long time since I baked! Ginger muffins are probably my favourite flavour of muffins. The aroma from the oven whets your appetite such that you’ll whack down these muffins straight from the oven. Yup, it’s that hard to resist! Chia egg and applesauce keep these muffins moist. Don’t skimp on the grated ginger, it’s all about that zing!
- 7 g (1 tbsp) ground chia seeds
- 45 g (3 tbsp) filtered water
- 84 g (3/4 cup) almond flour
- 80 g (3/4 cup) rolled oats
- 1 1/2 tsp pumpkin pie spice (or a mixture of ground cinnamon, ginger, allspice, nutmeg, cloves)
- 1/8 tsp Himalayan pink salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 64 g (1/4 cup) maple syrup
- 120 g (1/2 cup) homemade applesauce
- 20 g (2 tbsp) cold-pressed coconut oil
- 1 tbsp grated ginger
- 72 g (3/4 cup) grated carrot
- 40 g (1/3 cup) walnuts, coarsely chopped
- Preheat oven to 175 degrees Celsius.
- In a medium-size bowl, whisk together the chia seeds and water. Let stand for 5 minutes. In a separate bowl, mix the almond meal, rolled oats, salt, pumpkin pie spice, baking powder, and baking soda. Add the maple syrup, applesauce, and coconut oil to the chia seeds and whisk with a fork until well combined. Mix in the ginger and shredded carrot. Add the dry ingredients to the wet and mix together, then fold in the walnuts. Divide the batter among 8 muffin cups (about 70 g per muffin), and bake for 15– 20 minutes, or until golden brown (the time will vary from oven to oven). These muffins are best served warm.
- The original recipe called for raisins instead of walnuts. I prefer them less sweet, but use any dried fruit or nut as you please.