The request that started a blog.
Although sugary treats are my guilty pleasure, I also created some healthy (well, healthier) bakes. Since I have chronic migraines, I needed quick, nutritious bakes that could also be easily portable. I took my muffins and banana breakfast bites to early morning clinic appointments, infusion sessions, and even to my hospitalization.
One other big factor in fabricating this particular recipe is the amazing anti-nausea qualities of ginger. My starting point was the basic healthy pumpkin muffin from Cookie + Kate. While Kate has the usual pumpkin spice blend with a hint of ground ginger, I wanted to significantly up the ginger spice quotient. Enter: Roland’s Ginger in Syrup. I first heard about this magical ingredient on, where else, the Great British Bake Off, where they refer to it as “stem ginger,” one of many charming translations.
Key ingredient on board, I first tried only by substituting the maple sugar in Kate’s original recipe for the syrup from the ginger. However, it still wasn’t quite gingery enough, so I added chunks of the softened, sweetened yet still spicy, ginger too. To offset that deliciously spicy bite, I added some chocolate chips. Oh, let’s be honest, I add chocolate chips to almost everything.
Recipe: Ginger Pumpkin Muffins
Makes 12 muffins. I use a non-stick muffin tray, but if you are concerned, you can insert paper muffin cups or grease your pan. Ingredients 72 g coconut oil65 g ginger syrup25 g honey225 g pumpkin puree2 eggs (or Bob’s Red Mill Egg Replacer)1/4 cup milk of your choice (I use almond)75 g chopped ginger…
If You Can Bake It Here 