Gingy Muffys

I few months ago I was inspired by a recipe from Green Kitchen Stories and made these amazing Cranberry Cacao Almond Muffins.

They came out a perfect texture and flavor for a hearty breakfast muffins and I almost immediately knew I wanted to try making them again with a few more alterations. 

These muffins are perfect because they have a hearty and healthy feeling created by the oats and nuts.  They're not too heavy but still have a chewy, sturdy texture that will fill you up and can also hold up against some serious flavor.  Which is how I knew it would be the perfect background for a version made with bran and jam-packed with ginger!

If you are a ginger lover this recipe will sing to your soul as powdered ginger and turmeric are mixed into the flour base to give it a nicely distributed spice, while chunks of candied ginger add some extra bite.  Needless to say, this is a recipe that will definitely wake you up on a cellular level in the morning - enjoy!

Ginger Bran Muffins

Ingredients

Dry Ingredients:

• 1 c walnuts
• 1 c raw oats
• 1/3 c bran
• 1/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 2 t turmeric
• 1 t cinnamon
• 2 t ginger, powdered
• 1/2 t salt
• 2 T chia seeds
• 1/2 c candied ginger pieces, chopped

Wet Ingredients:

• 3 eggs
• 1/2 c dark brown sugar
• 5 oz whole fat greek yogurt
• 3 tablespoons oil of choice
• 1 t vanilla extract
• 1/3 c almond milk

Combine

1. Preheat the oven to 350 degrees.  Dip a paper towel into some shortening and use it to grease a muffin tin.
2. Dump the walnuts into a food processor and blend on medium speed for 2 minutes until they are minced.
3. Add in the oats and blend for another minute or two, until the mixture is consistently sized.
4. Detach the processor bowl from the base and remove the blade.  Stir in the bran, flour, baking powder and soda, spices, chia seeds, and candied ginger pieces.
5. In a small metal mixing bowl whisk the eggs, add the sugar and whisk again for 1-2 minutes, the fold in the yogurt, oil, vanilla, and milk.
6. Using a metal spoon stir the egg mixture into the bowl of the food processor.  Note: the batter should be much more liquid than a typical muffin batter.
7. Evenly distribute the batter into the muffin tin and bake for approximately 20 minutes until a toothpick comes out mostly clean.
8. Transfer to a cooling rack for a few minutes and enjoy!