INGREDIENTS

For the muffins

1 ½ cups coconut milk
1 teaspoon apple cider vinegar
2 ½ cups all-purpose flour, spooned & leveled
⅓ cup coconut sugar
1 scoop Ascent Chocolate Plant Protein powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup almond butter
½ cup unsulphured molasses
1 teaspoon pure vanilla extract
½ cup mini dairy-free chocolate chips

For the vanilla drizzle (optional)

¾ cup powdered sugar
1 tablespoon coconut milk
1 teaspoon pure vanilla extract
¼ cup crystallized ginger, minced

 

DIRECTIONS

Preheat oven to 375°F. Line a standard size muffin tin with 12 muffin liners.

To a large mixing bowl add coconut milk and apple cider vinegar. Whisk to combine and set aside to curdle, about 5 minutes.

To a medium mixing bowl add flour, coconut sugar, Ascent Chocolate Plant Protein Powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves. Whisk to combine and set aside.

To the bowl with the milk mixture add almond butter, molasses, and vanilla extract. Whisk until smooth.

Add dry ingredients to bowl. Mix until combined.

Use a spatula to fold in the chocolate chips.

Pour batter into each muffin liner, filling it ¾ full.

Bake until puffed and a toothpick inserted into the center comes out clean, 20-25 minutes.

Remove from oven and let cool 5 minutes before removing from tin. Let cool completely on a cooling rack.

Make the vanilla drizzle (if using): To a small mixing bowl add powdered sugar, coconut milk, and vanilla extract. Whisk until smooth.

Use a spoon to drizzle glaze over the tops. Sprinkle with the crystallized ginger. Let set for 10 minutes and then serve.

Notes

• Muffins will keep for 2 days stored in an airtight container at room temperature, though are best consumed the day they are made.

Prep Time:  25 minutes
Bake Time:  20-25 minutes
Servings:  20 muffins