Ginger & Almond Muffins

Vegan + Gluten Free + Refined Sugar Free



Ginger flavors don't just have to be reserved for Christmas + Easter!

They can defs be enjoyed all year around (if Christmas in July can be a thing then so can this)


These babies are like a (spicy) hug for the tum, the heart and the soul - think hot cross bun but better (no raisins - raisins should not be used in baking... I said it... sorry not sorry)

Moist

Dense

Sweet

Spicy

More-ish


ALSO these are VERY macro balanced - that was kind of the idea when I created these - apart from craving a gingery baked good!


Combining chickpea and almond flour makes these a perfect carb, fat and protein ratio

I'm actually pretty proud (and surprised) that these came out as well as they did.

I've never had much luck baking with almond flour in vegan recipes as lots of eggs are usually needed for it not to be a squidgy mess.


BUT I think I have established that the powers of chickpea flour really brings this one together

- winning (here's to not having to eat yet again another flopped, half-baked batter, trying to convince myself it's not that bad as a porridge... Moral of the story: I do NOT throw food away doesn't matter how unappetizing it is).


With that being said behold the nutritional content per muffin:

Carbs: 24g

Protein: 7g

Fat: 8.5g


If that's not balance I don't know what is (I mean check that protein content) - proud.

As balanced as a balanced thing on a balanced day (that's the best analogy yet)


Recipe:


Makes 9 small muffins


Ingredients:

Dry:

  • 1 1/2 cups chickpea flour

  • 1 cup almond flour

  • 4 tbsp coconut sugar

  • 3 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • pinch of salt

  • 1/2 cream of tar tar

  • 1/4 baking soda

  • 1/2 tsp stevia powder

  • Dried dates (optional)

Wet:

  • 2 tsp macadamia/almond nut butter (+ more for topping)

  • 1 can aquafaba (the liquid part of canned chickpeas)

Method:

1. Preheat oven to 180C (fan setting)

Combine all dry ingredients in a glass mixing bowl and mix well (except dates)


2. Drain aquafaba from canned chickpeas (reserve chickpeas for another recipe)

Add all wet ingredients to dry ingredients


3. Once properly mixed with no clumps - spoon batter into cupcake paper cups or into a greased muffin tray


4.Cut dates into small pieces and press into each uncooked muffin (about 4 pieces per muffin)

Take a tsp of nut butter and carefully place a small coin sized blob on each muffin - use a toothpick to swirl the nut butter on top if the batter in a pattern (without mixing it in)


5. Put in oven and bake for +- 18 mins or until top begins to brown (middle will be slightly soft still)

Take out and let cool for at least 30 mins - NB for it to set


Fab as a snack, breakfast or an afternoon tea delight on a Sunday (or any other day)


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