Hi Friends! I made a recipe over the weekend that was just too good not to share! As soon as I cleaned up the kitchen, I sat down to write it out for all of you. My crazy delicious chocolate gingerbread muffins were a hit with my whole family! My son Ellis has been eating these muffins every single morning for breakfast. He of coarse loves the chocolate flavor (what’s not to love) but he also mentioned he loves the amazing spices he tastes in them too! My husband Jonathan took some to work to share with his coworkers and they went crazy for them. He has been enjoying his muffins as dessert every night with his big mug of British tea!

The festive gingerbread flavor makes these muffins the perfect holiday treat for day or night. They are full of fiber (you know how much I love that), they lack all that processed junk you get a lot of times when you purchase holiday treats at the store and they taste decadent without being gluttonous. An added bonus is how insanely good your home will smell while they are baking.

I hope you get a chance to make them for the ones you love this holiday season. As always, I drop me a line on my Instagram page (@janine.whiteson) and let me know what you think. xx Janine

Janine’s Crazy Delicious Chocolate Gingerbread Muffins

Ingredients:

1 cup Spelt flour

1 cup oat flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 1/2 teaspoons ginger powder

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 egg

1/2 cup organic brown sugar

1/2 cup oat milk

2 teaspoons vanilla

1/4 cup canola or olive oil

1/3 cup molasses

1/2 well mashed banana

6 oz dark chocolate chips

Instructions:

In a large mixing bowl, mix all the dry ingredients together well –  spelt flour, oat flour, baking powder, cinnamon, dried ginger, nutmeg and cloves.

In a separate large bowl mix together the wet ingredients – 1 egg, brown sugar, oat milk, vanilla, oil, molasses and mashed banana.  Mix well with a hand mixer or just with a hand whisk for a few minutes.

Add the wet ingredients to the dry ingredients  – mix well until all the flour is well incorporated into the wet mixture.  Add the chocolate chips and mix well.

Line a muffin pan with paper muffin cups or spray the muffin tin with non stick spray.

With a small ice cream scoop or a large spoon – evenly add the mixture to each muffin cup to make 12 muffins.

Bake on 400 degrees for the first 10 minutes, (the muffins should rise nicely from the higher heat) then reduce heat to 350 for the last 7-8 minutes.

Remove and let cool.