Perfect for the holiday season! These muffins use our new Unsweetened Flax Milk and offer a hefty serving of flax. We recommend serving these warm with a glass of flax milk!

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Gingerbread Muffins

Course Breakfast

Servings 12

Ingredients

Dry Ingredients

• 1 3/4 cup white whole wheat flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup Manitoba Milling Smooth Whole Milled Flaxseed

Wet Ingredients

• 1 flax egg 1 Tbsp Manitoba Milling Smooth Whole-Milled Flaxseed + 3 Tbsp water
• 1/3 cup maple syrup
• 1/4 cup molasses
• 1/2 cup applesauce unsweetened
• 1/4 cup oil avocado, canola, olive, etc.
• 1 cup Manitoba Milling Flax Milk unsweetened

Instructions

• Preheat oven to 350 degrees Fahrenheit and grease a muffin tin.
• Prepare your flax egg by combining 1 Tbsp of Smooth Whole Milled Flaxseed and 3 Tbsp of water. Mix and set aside to gel.
• In a medium sized mixing bowl, combine the dry ingredients.
• In a large mixing bowl, combine the wet ingredients (don’t forget to add your flax egg!).
• Gradually add the dry mixture to the wet mixture. Stir to combine.
• Pour the mixture to fill each muffin tin.
• Bake for 18 minutes or until a toothpick comes out clean.
• These are best served warm with a glass of flax milk!