1/3 cup unsweetened almond milk (or your preferred non-dairy milk)
1 teaspoon apple cider vinegar
2 tablespoons ground flax seed
1 1/4 whole wheat pastry flour or all purp flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup molasses
1/4 cup sugar (I used sucanat)
1 teaspoon vanilla
Preheat oven to 350 F. Spray a muffin tin with cooking spray.
First measure out the milk. Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute. That helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk. Both of those things will help the muffin to rise.
In a mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves and salt.
Make a well in the center and add the milk mixture. Add in the oil, applesauce, molasses, sugar and vanilla. Use a wooden spoon to mix ingredients together until everything is just moistened. Don’t overmix, it’s okay if the batter is a little lumpy, muffins like that.
Fill muffin tins most of the way full. Bake for about 22 minutes, until tops are puffed up and firm and a knife or toothpick inserted into the center comes out clean.
When cool enough to handle, transfer to a cooling rack to cool completely.
Fat: 10.6 g
Carbs: 35.8 g
Protein: 3.9 g