✤1/2 cup almond milk
✤1 tbsp apple cider vinegar
✤1 ¾ cups (210g) whole wheat flour
✤2 tsp ground ginger
✤1 tsp cinnamon
✤1/2 tsp ground cloves
✤1/2 tsp salt
✤1 tsp baking soda
✤1 egg, room temperature
✤1/3 cup maple syrup
✤1/4 cup molasses
✤1/2 cup apple butter
✤1 tbsp avocado oil
❖Preheat oven to 350°F (177°C) and grease a 12-count muffin pan.
❖In a glass measuring cup, add the milk & apple cider vinegar and allow to sit for at least 3 minutes.
❖In a medium bowl, stir together the flour, baking soda & all spices.
❖In a separate large bowl, whisk together the maple syrup, molasses, apple butter & oil until smooth. Add the egg & milk mix, whisking gently until combined.
❖Add the dry ingredients into the wet, folding gently with a spatula until just combined; don’t over-mix.
❖Evenly distribute batter into each muffin hole. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing and placing on a wire rack.
