Gingerbread Flax Muffins

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.

Per Muffin:

Calories: 255
Fat: 10.6 g
Carbs: 35.8 g
Protein: 3.9 g