By Drew Mechielsen, BMX National Team Athlete
This recipe is from my favourite food blog, Ambitious Kitchen. I must admit, I’ve always loved baking but even more so around the holidays. I’m just not always down for the heavy, sugary (albeit delicious), goods so I started making these a few years ago. I sought out a good gingerbread muffin recipe to take in all the warm flavours while still being light. These are the perfect snack for Christmas and easy to pack on a cold December ride too!
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice or cloves
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 1/4 cup black strap molasses
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1/3 cup non-fat plain Greek yogurt
- 1/2 cup unsweetened vanilla almond milk (any milk will work)
- 1/4 cup coconut oil, melted and cooled to warm
- Optional: Coarse sugar or sparkling sugar, for sprinkling on top
- Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with non-stick cooking spray to ensure the muffins do not stick.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a separate bowl, add maple syrup, molasses, egg, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn’t harden when mixed with other wet, cold ingredients.)
- Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. Enjoy with a cup of coffee!