Ginger-Cacao Spice Muffins
Prep Time
Cook Time
Prep Time
Cook Time
  • 3/4 cup all-purpose flour
  • 3/4cup whole-wheat pastry flour
  • 1 1/4teaspoons baking powder
  • 2 1/2teaspoon ground ginger
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon fine sea salt
  • 1/2cup plus 1 tablespoon vanilla almond milk or other nondairy milk
  • 1/4cup pure maple syrup
  • 1/4cup sorghum syrup
  • 2 1/2 tablespoons melted coconut oil (or other vegetable oil)
  • 2teaspoons vanilla extract
  • 4-5teaspoons cacao nibs (plain or sweetened)
  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.
Recipe Notes
Nutrition Facts
Ginger-Cacao Spice Muffins
Amount Per Serving
Calories 133 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Sodium 69mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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