The other day I was itching to get into the kitchen and bake something and muffins came to mind.  Why muffins? Eh…I have no idea.  The default answer would be that I freaking love them, but maybe subconsciously I was thinking ahead for the busy week that I had planned.  Muffins make for great on the go breakfasts and afternoon snacks as they are so portable. 

With my store cupboard full to the brim with autumn appropriate spices such as cinnamon, ginger, nutmeg and all spice nothing screamed more to me than gingerbread.  Let it be known that I have never made gingerbread in my entire life.  It’s shocking to think that descendants of my family past and present are from the Caribbean and I don’t actually know how to make gingerbread.  The closest I have ever come to it is the Jamaican gingerbread cake that we all know and love sold in the supermarkets.  

After considering a couple of recipes, mainly this one and this one I took it upon myself to create a healthier version in muffin form.  I think that I did pretty darn good even if I do say so myself.

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Super Spicy Gingerbread Muffins

Prep Time

15 mins

 

Crazy delicious and bursting with flavour! Gingerbread muffins for breakfast on the go or an afternoon snack.

Author: Jemma Andrew-Adiamah

Ingredients

• 2 cups rice flour
• 1/3 cup canola or vegetable oil
• 1/3 cup of gingerbread coconut sugar (Coconom)
• 1 cup of molasses
• 1 cup of unsweetened almond milk
• 3 eggs
• 1 tsp baking soda
• 2 tsps grated ginger
• 1/2 tsp cinammon
• 1/2 tsp cloves

Instructions

1. Beat the coconut sugar, molasses, almond milk, oil and eggs together in a bowl. Pour in the flour, baking soda, ginger, cinnamon, cloves and stir until just combined. Portion the batter into a pre-prepared muffin tin and bake in the oven at 180 degrees for 35-45 minutes.
2. Eat and enjoy!

Using fresh ginger rather than dried ginger in these muffins really gives them a lovely warmth and heat, hence the ‘super spicy’ in the title.  I don’t think you would get the same depth of flavour if ground ginger was subbed in, but it wouldn’t change the quality of the muffin, just the intensity of the flavour.  Also, the rice flour gives these a really dense texture, which I preferred with these muffins as they were intended for breakfast on the go or as a substantial snack, but of course a whole host of different flours could be used.

The gingerbread coconut sugar means that these are free from refined sugar and are not overly sweet.  If you cannot get your hands on coconut sugar then something like xylitol or powdered stevia (Truvia) would be great alternatives.

I’ve been enjoying these on the go as they were intended and with Greek yoghurt and blackberries to make a yoghurt mess, heaven!  Gingerbread just screams autumn to me and dare I say it…Christmas!  Well, I’m not going to apologise for mentioning the ‘C’ word again as it is getting closer and I’m insanely excited. 

What kind of cakes or flavours scream autumn to you?

Are you excited for Christmas already?  OK I admit it, I’m like a big kid but I can’t even start thinking about Christmas until after bonfire night.