1/2cup plus 1 tablespoonvanilla almond milk or other nondairy milk
1/4cuppure maple syrup
2 1/2 tablespoonsmelted coconut oil (or other vegetable oil)
4-5teaspoonscacao nibs (plain or sweetened)
Position rack in oven middle; preheat to 350°. line a cupcake pan with paper liners (or oil and dust thoroughly with flour).
Sift flours, baking powder, ginger, cinnamon, and salt into a medium bowl. Whisk lightly to aerate.
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.
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.
Ginger-Cacao Spice Muffins
Amount Per Serving
Calories 133Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 4g20%
Total Carbohydrates 22g7%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.