So, not gonna lie, I meant to make cookies! This recipe was born in my brain, but when I tried to bring it to life, it just didn’t work. No point in getting upset, I scooped my runny batter into muffin tins and VOILA! Lovely little muffins that satisfy the afternoon slump I find myself in most days.
I totally recommend playing around with ingredients and seeing how things turn out…it’s not always pretty, but it gives you a base to work from. For these, I’ll probably add a little more molasses next time, though they were really good as is!
Ginger Molasses Mini Muffins
Yield: 12 mini muffins
1 1/2 Cups Oat Flour
1/2 Cup Almond Flour
1/4 Cup Stevia (or sweetener of choice, though it will alter the taste)
1 tsp. Baking Powder
2 tsp. Ground Ginger
1 Large Egg
1/2 Cup Egg Whites
1/4 Cup Almond Milk (unsweetened)
1/4 Cup + 2 TB Molasses ( Iused molasses preparation with 40% less sugar)
* Combine all dry ingredients in large bowl
* Combine liquids in separate bowl and mix well
* Add liquids to dry ingredients and mix. I found my batter pretty runny, but don’t hesitate!
* Spray muffin tins or line with parchment paper. Fill cups about 1/2-2/3 full.
*Bake at 350 for 15-20 minutes, or until toothpick inserted comes out clean.
This was my final product:
Not too tough, not too mushy, they were just right.
If you try them, please let me know how it goes and any changes you made or would recommend! Have a great Monday!