Reminiscing on those years before my age needed 2 digits to convey it brought back memories of walking around munching on “candied ginger”…
To my young self, candied ginger was what chocolate is to my older self…
It. Was. So. Good.
I had given up eating it since I moved here…
My tastebuds decided this candied ginger had to be altered…
And that’s how these muffins happened
I was out of butter – but I had a shelf-full of avocados…
And I must say – avocados made these muffins so insanely moist!
The candied ginger turned out more like slivers of candied apple!
It was like a Christmas-Easter-New Year’s-partay in my mouth!
Ingredients for 6 muffins:
half a cup almond meal
half a cup whole wheat flour
quarter cup sugar
1 teaspoon baking powder
quarter teaspoon powdered ginger
quarter teaspoon cinnamon
quarter teaspoon cloves
half an avocado
2 teaspoons vanilla
1 carrot grated
2 pieces of candied ginger chopped
half a cup of almond milk
Preheat the oven to 370 degrees
Mash the avocado well
Then mix in the egg, vanilla, carrot, candied ginger and half cup of milk
Add in the Flour, almond meal, sugar, baking powder, ginger, cinnamon, cloves and mix till well incorporated
Bake for 15-20 minutes
Let muffins reach room temperature and enjoy with honey or peanut butter
Thank you bunches for reading…
I was wondering what -if any- ingredients have you used to sub for butter?
(yes, am trying to cleanse from my browned butter, rhubarb and blackberry scones!)