Ginger Muffins


by: Hollie Schroeder

Adapted from A Little Bit of Everything


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 36

2 cups flour

2 tsp baking soda

1/8 tsp salt

2 tsp ground ginger

1 tsp cinnamon

1/3 cup sugar

3-4 pieces crystallized ginger finely chopped

3 tbsp agave nectar

3/4 cup almond milk

1/2 cup applesauce

1/3 cup olive oil

Nutrition Facts
Ginger Muffins

Servings Per Recipe: 36

Amount per Serving

Calories: 57

  • Total Fat: 2.2 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 80.3 mg
  • Total Carbs: 8.7 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 3.2 g
  • Protein: 0.9 g

how is this calculated?

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1.  Preheat the oven at 400F. Line the muffins cups with paper liners or grease the baking pan. Set aside.

2.  In a bowl sift together the flour, ground ginger, cinnamon and salt. Add the sugar and chopped crystallized to the flour mixture.

3.  In another bowl whisk together the agave nectar, the almond milk, the applesauce and the grapeseed oil. Pour over the flour mixture and mix until just combined. Do not overmix.

4.  Spoon the batter into the prepared baking pan and bake in preheat oven until golden and firm to the touch. If making regular size muffins will take about 23-25 minutes. If making mini muffins (like me) bake for ~17 minutes.

5.  Enjoy!

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