Ginger Molasses Muffins

Spring may be coming, but it's not here yet! Seeing as how I've been without heat for 2 weeks, I have been eating warm and cozy comfort foods. (Side note - heat was fixed TODAY! YAY! However, the guy who was installing the new part literally said a prayer before turning the unit back on.  I thought he really wanted it to work so he could quit coming out here - this was his 3rd trip I think, and I know he was ready to be done with me. But he actually said to me "I just really don't want to blow anything up." Dude. Not inspiring confidence. Yep, true story. I couldn't make this crap up. Thankfully, it works!)  Anyway, back to these comforting muffins...they have the warmth inspiring flavors of cinnamon, ginger and molasses.  I am such a molasses fan!

See that SNOW in the background! Yep, snow in Eastern NC...a rarity, but yes, it snowed while my heater was on the blink.

These muffins have healthy wheat bran and coconut oil, but they are not heavy and dense. They are light, moist and delicious.  

Ginger Molasses Muffins 

adapted from Crosby's Molasses and More

1 ½ cups all-purpose flour
½ cup wheat bran (ground flax or wheat germ can also be used)

1/3 cup Stevia in the Raw
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 eggs
1/4 cup coconut oil
¾ cup unsweetened almond milk
1/2 cup molasses
2 Tbsp fresh grated ginger (can sub 1 ½ tsp dried ginger)

Preheat oven to 350 F.

Spray a 12 cup muffin pan with cooking spray.
Combine all of your dry ingredients in a medium size bowl and set aside.
In a separate bowl beat together eggs, coconut oil, milk, molasses and fresh ginger.
Add wet ingredients to dry ingredients and stir until just combined.
Pour batter into prepared muffin pan, filling about 2/3 full.
Bake for 20 – 25 minutes, or until toothpick inserted in center comes out clean.

Serve warm with a little pat of (Smart Balance) butter!