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Double Ginger Choc Chunk Muffins

Molasses!

Double Ginger Choc Chunk Muffins

Molasses is the thick, dark syrup which is a by-product of sugar-refining. It’s still used as a sweetener but contains all the good stuff that has been stripped away to get white sugar- trace amounts of vitamins and significant amounts of minerals. The darker the molasses the healthier it is. Apparently, just one tablespoon of Blackstrap Molasses provides up to 20% of our daily needs of calcium, magnesium, potassium and iron!

I keep meaning to buy a jar of the really dark stuff and take a spoonful a day for the health benefits. I happen to like the taste of it on its own too. It’s kind of difficult to describe…sort of sweet, spicy and a little bitter all at once.

Double Ginger Choc Chunk Muffins

It’s most commonly used in gingerbread recipes so I decided to make something gingerbread-esque. Muffins! Yes, I know I’ve already done muffins this Vegan MoFo but that was way back at “A”, these are completely different, and anyway, who can complain about muffins?!

Double Ginger Choc Chunk Muffins

I added dark chocolate chunks to these muffins as I love chocolate and ginger together. If you haven’t tried Green and Black’s Ginger Dark Chocolate, you should!  For a double kick of ginger I also added some chopped crystallized ginger, but that’s optional, as I know some people just like the ginger flavour not pieces of the stuff.

Double Ginger Choc Chunk Muffinsipead

Double Ginger Choc Chunk Muffins
2014-01-31 06:06:25
Yields 6
Like most of my baked goods, these aren’t hugely sweet (that way I can eat them for breakfast!) but the little choc chunks and ginger provide extra pops of sweetness. If you prefer your muffins on the sweeter side, go up to 1/4C sugar.
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1C Rye flour (or other wholegrain flour)
  2. 1/2t Baking soda/bicarbonate of soda
  3. 1/8t Salt
  4. 1/4t (heaping) Cinnamon
  5. 1/2t Ground ginger
  6. 2-3T Coconut sugar
  7. 1/4C + 1T Milk
  8. 2T Unsweetened apple purée OR non-dairy yogurt
  9. 2T Oil (I used Organic Sunflower Oil)
  10. 2T Molasses
  11. 25g/1oz Dark Chocolate, chopped into chunks
  12. 2T Chopped Crystallized ginger (optional)
Instructions
  1. Preheat oven to 350F/180C. Line a muffin tray with 6 paper cases.
  2. Stir together dry ingredients, flour through to coconut sugar, in a medium bowl.
  3. Whisk together wet ingredients in a measuring jug or small bowl. Add wet to dry and stir just to combine. Don’t over-mix.
  4. Fold through chocolate chunks and ginger and divide the mixture evenly between muffin cases.
  5. Bake for 10-15 minutes.
Coconut and Berries http://www.coconutandberries.com/

Double Ginger Choc Chunk Muffins

UK folk, in case you were wondering, treacle is the same thing…

Do you like ginger and chocolate together?

What else can I use molasses in? 

Oh, I’ve just remembered a non gingerbread recipe that uses molasses- Boston Baked Beans! I like the recipe in The Vegan Table.

DSC_0148

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September 18, 2013 —

← Raw Lemon-Lucuma Macaroons Hijiki-Carrot Salad, Avocado-Cucumber Sushi →

Comments

  1. chaletbakery says

    September 18, 2013 at 6:45 pm

    Sounds lovely!
    I totally take one teaspoon a day for my vitamins. I think it tastes like liquorice. :)

    • coconutandberries says

      September 18, 2013 at 7:10 pm

      Yes! That’s exactly the flavour! And I love liquorice :) Isn’t liquorice made from molasses actually…?

  2. luminousvegans says

    September 18, 2013 at 7:49 pm

    Oh my goodness, these look lovely! I love the big chunks of crystallized ginger. Neal would love this because he loves ginger. And I would love it because chocolate!!

    • coconutandberries says

      September 19, 2013 at 11:13 pm

      Glad there are other chocolate and ginger lovers. My Mum hates ginger so now I’ve moved out I feel better about making gingery food as I don’t have to share!

  3. shaheen says

    September 18, 2013 at 8:35 pm

    I’ve just made a Whole Hazelnut and Molasses Oat Bars http://allotment2kitchen.blogspot.co.uk/2013/09/whole-hazelnut-and-molasses-oat-bars.html
    Your so right we do just tend to use molasses in gingerbread style cakes, saying that but that is what we love. I am bookmarking your recipe, so liking the inclusion of ginger too,

    • coconutandberries says

      September 19, 2013 at 11:15 pm

      Oh wow those look delicious. I’m totally making them! They look so wholesome with all the nuts and fruit.

  4. Jemma @ Celery and Cupcakes says

    September 18, 2013 at 8:44 pm

    I’m not so keen on molasses but the nutritional benefits are amazing! And it tastes great in gingerbread too.

  5. jesusan says

    September 19, 2013 at 12:09 am

    Ginger, chocolate and molasses? Yum!! I’ve never thought of combining chocolate and ginger, but I think it would be perfect. The candied ginger would make the muffins (in my estimation). And as to who could complain about muffins? I can. I do have a muffin tin, but I hate to waste my snack calories on something that won’t hold me until the next meal (i.e., something that has little to no protein in it). These just might make me change my mind about that, though… Yum!!

    • coconutandberries says

      September 19, 2013 at 11:22 pm

      We all need treats from time to time! When you’re eating mostly so healthily I’m sure a little muffin can’t hurt…

      • jesusan says

        September 20, 2013 at 5:49 am

        Point taken! :-)

  6. Too Cheap for Pine Nuts says

    September 19, 2013 at 2:14 am

    I looove chocolate and ginger! I just ate the last of my chocolate yesterday but I’m making a batch of these anyway. I tossed in a little cocoa powder, so we’ll see how they come out!

    • coconutandberries says

      September 19, 2013 at 11:23 pm

      How did they turn out?! Bummer that you didn’t have any chocolate- My chocolate supplies running out would be a disaster!

      • Too Cheap for Pine Nuts says

        September 20, 2013 at 12:56 am

        They were fantastic!

        • coconutandberries says

          September 21, 2013 at 9:00 am

          Hurrah!

  7. Caeli @ Little Vegan Bear says

    September 19, 2013 at 2:29 am

    I haven’t tried chocolate and ginger together I don’t think….but I like both components so I’m sure that I would. And I love muffins too! Yours look delicious, I love the big chunks of choc :)

    • coconutandberries says

      September 19, 2013 at 11:24 pm

      You NEED to try the combo! I decided choc chunks were better than little chocolate chips!

  8. veganmiam.com says

    September 19, 2013 at 8:55 pm

    Wow Emma, these double ginger chocolate chunk muffins are mouth watering, melt-in-the-mouth magic!!!!! Look at these chopped crystallized ginger in the filling! GINGER + CHOCOLATE = YES! I like using molasses in cookies especially sweet teriyaki sauce.

    • coconutandberries says

      September 19, 2013 at 11:45 pm

      Thank you :) I definitely ate muffins for breakfast this morning! I know ginger can be a dividing ingredient- love it or hate it but I’m a lover! Yes, molasses in teriyaki! Dreena Burton has a tasty teriyaki stir-fry recipe that calls for molasses.

  9. Sharon (@GoodStuffSharon) says

    September 20, 2013 at 12:11 am

    I love the combo of flavours you’ve used here. Like you, I’m not keen on sweet baked goods, so I think your recipe would suit my tastes perfectly. Do you think that these muffins would work with Blackstrap Molasses… or would the flavour be too strong?

    • coconutandberries says

      September 21, 2013 at 8:59 am

      I guess it depends how “spicy” you like your gingerbread but I would think they’d still be yummy with blackstrap especially as you’re not overly keen on super sweet baked goods.

  10. thiskindchoice says

    September 22, 2013 at 8:24 am

    It took me a while to figure out how I liked molasses, but with ginger and cinnamon they are so good! I’ll put that in my morning porridge just to mix it up. Ginger and chocolate are always great too :)

    • coconutandberries says

      September 22, 2013 at 9:49 am

      I should definitely try that for breakfast. Sounds lovely & autumnal.

  11. Mindy says

    September 22, 2013 at 3:38 pm

    These are the best vegan muffins I’ve made! Bar none. They are moist, flavorful, and healthy. I did use rye flour (milled my own), and thought the combo of rye, ginger, and chocolate was brilliant. Thanks for such an incredible recipe. Will be making these again!

    • coconutandberries says

      September 22, 2013 at 5:29 pm

      You’ve made my day Mindy! I’m so happy when readers make and enjoy my recipes as much as me :)
      Thanks for commenting and I hope you try some of my other recipes too.

  12. Maggie Muggins says

    October 1, 2013 at 11:31 pm

    Molasses is pretty much a staple in my diet, I love it so much. The chocolate and ginger combo in these sounds fantastic! I like to use molasses in bread, cookies or just smeared on some freshly baked bread, yum!

    • coconutandberries says

      October 2, 2013 at 6:18 pm

      I swirled it into ginger-raisin-apple porridge this morning which was scrumptious!

  13. Babette says

    October 8, 2013 at 3:56 pm

    I thought I had missed those rye flour muffins, but it turns out I just hadn’t had time to read that post yet. At the end of Sept., I had to put a hold on MoFo readings. Your muffins look very good and especially with Mindy’s comments, I need to try them. Next time I buy candied ginger, I know what I will make with it.

    • coconutandberries says

      October 8, 2013 at 3:59 pm

      I’ve had quite a few people over on instagram make them and enjoy them too :)
      MoFo reading was pretty overwhelming, I had to skip a lot of posts I wanted to read too.

      • babette says

        October 22, 2013 at 9:48 pm

        I made them this week and I thought there were pretty good. I really liked the addition of ginger, but I should have added more sugar, like you suggested. They were not sweet enough for my taste, especially that they reminded me of the muffins I made with rye flour and coriander seeds.

        • coconutandberries says

          October 22, 2013 at 9:59 pm

          Sorry they weren’t sweet enough for you. Thanks for making them all the same :)

  14. Olivia says

    January 31, 2014 at 12:45 pm

    These look amazing - I think ginger and chocolate were made for each other! One thing though, it says “1/2t Baking soda/bicarbonate of soda.” Does that mean a 1/2 teaspoon of each or of either one of the two? Thank you Emma :)

    • Coconut and Berries says

      January 31, 2014 at 12:51 pm

      Another fan of ginger and choc together :) So good isn’t it? I’m not sure where you’re based but in England we call “baking soda” bicarbonate of soda usually so the recipe calls for just 1/2t. Sorry for the lack of clarity! Hope you enjoy the muffins.

      • Olivia says

        January 31, 2014 at 12:58 pm

        Ah, I misread it as “baking powder/bicarbonate of soda.” My mistake. As soon as I buy some more crystallized ginger I’m makin’ these muffins.

        • Coconut and Berries says

          January 31, 2014 at 12:59 pm

          No worries. I’ll update the recipe to make it printer-friendly :)

Trackbacks

  1. Gingerbread Cake with Lemon Cashew Cream | Coconut and Berries says:
    December 20, 2013 at 6:17 pm

    […] Double Ginger Choc Chunk Muffins […]

  2. Ginger Choc Crunch Smoothie & Introducing Froothie! - Coconut and Berries says:
    August 6, 2014 at 5:50 pm

    […] you remember my Double Ginger Dark Choc Chunk Muffins, you’ll know that I love ginger and chocolate together. This smoothie has a sweet and creamy base […]

  3. 11 Ways to Use Blackstrap Molasses | the taste space says:
    November 29, 2014 at 11:50 am

    […] those that prefer muffins, Emma shared these Double Ginger Chocolate Chunk Muffins and these Full Meal Muffins are filled with fruits and vegetables. Dreena also has a Chocolate Gem […]

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