Ginger Spiced Muffins with Dark Chocolate Espresso Ganache

Ingredients

For the muffins:
  • 1 egg – vegan sub 1 chia/flax egg or your favourite egg replacement
  • 1 teaspoon of vanilla extract
  • 1 Tablespoon of almond butter
  • 1 Tablespoon of coconut oil, melted
  • 2 Tablespoons of maple syrup
  • 2 Tablespoons of monk fruit sweetener (or coconut sugar)
  • 1/2 cup unsweetened vanilla almond milk
  • 1 cup almond meal
  • 2 Tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 sachet of Beforeyouspeak Cinnamon Spice – can sub regular cinnamon but BYS takes it to the next level!
  • 1 teaspoon of ground ginger
  • A pinch each of nutmeg, cardamom and cloves
  • A pinch of salt
For the dark chocolate ganache frosting:
  • 1/4 cup coconut (or regular) cream
  • 1/4 cup dark chocolate
  • 1/2 sachet of Beforeyouspeak Glow Mocha or OG
  • 1 teaspoon of vanilla
  • 1 pinch of salt

Method

For the muffins:
  1. Preheat oven to 175°C (350°F)
  2. Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside.
  3. In a medium-sized bowl place egg, vanilla, maple syrup, coconut oil and milk and whisk until well combined.
  4. Add almond flour, coconut flour, sugar, baking powder, salt, spices and stir to combine.
  5. Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.
  6. Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely.
  7. While your cupcakes are cooling prepare the frosting.
  8. Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.
  9. Add coffee, vanilla, salt & stir to combine.
  10. Add the coconut cream to your coffee-infused chocolate and stir until well combined.
  11. Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.
  12. Spread on to your muffins.
  13. Devour!
    Makes 6 Muffins

    Recipe by Emma Swanston (@emsswanston)