These slightly more mature–tasting muffins are perfect for those who enjoy a little bit of extra spice in their lives. With plenty of warming spices like ginger, cinnamon, nutmeg and cloves, they make a great muffin to cozy up to in the evening along with a warm cup of tea or hot chocolate. And to intensify the spice flavor even further, you can buy spices in their whole form and grind them down yourself.
Ingredients
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (5 g) ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup (118 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- ¼ cup (88 g) molasses
- ¼ cup (85 g) honey
- 1 tsp vanilla extract
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 17–19 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
