Gut nourishing and heart-warming, these gingerbread muffins are the perfect treat to enjoy in the cold weather. A blend of nuts, fruit and spices they contain 6+ plant points and will go down a treat. What's more, any leftover spice mix is perfect for lattes, porridge, smoothies and overnight oats. Happy baking!
1 ripe banana mashed 1 egg 250ml oat/soy/almond/dairy milk 1 tbs cider vinegar of choice 2 tsp vanilla extract 2 tbs flaxseed 125ml olive oil
150g oat flour 60g ground almonds 130g Fruit and Nut Muesli (we used Bio&Me, which is prebiotic) 2 tsp baking powder 1 tsp bicarbonate of soda Pinch of sea salt 3 heaped tbs gingerbread spice mix (below)
3 tbs ground ginger 3 tbs ground cinnamon 2 tsp ground allspice 1 tsp ground clove 1 tsp ground cardamom ½ tsp grated nutmeg Any leftover use in lattes, porridge, smoothies, overnight oats
4-6 tbs extra muesli
Pre heat the oven to 180°C fan.
Combine all the wet ingredients in a bowl and set aside.
Combine all the dry ingredients into a bowl and set aside.
Fill your muffin trays with cases, either large or small. If making small you will likely get 12 muffins.
Fold the wet into the dry and gently stir until fully combined.
Divide the mix between the muffin cases, sprinkle with extra muesli and place in the pre heated oven for 20-25 mins, checking at about 20 mins with a skewer. If it comes out clean they are ready, if not give them a few more minutes.
When they are ready remove from the oven and allow to cool in the trays for 5-10 mins before removing. Tuck in and enjoy!
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January 1, 2023 @ 2:43 pmSo glad you enjoyed!
Maria
January 1, 2023 @ 12:55 pmThese were fantastic, couldn’t find bio and me muesli at the shop so used bio and me granola instead. Very moist, subtly sweet and I enjoyed the texture of the flax seeds.