These ginger cranberry muffins are tender, flavorful, and packed with nutrients. With a zingy kick of ginger and the sweet-tart bite of cranberries, they’re a perfect healthy start to your day.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk in the raw sugar and set aside.
In a small bowl, whisk together the almond milk, yogurt, canola oil, molasses, and grated ginger.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the halved cranberries.
Divide the batter evenly among the muffin cups.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a wire rack before serving.
Notes & Wine Advice
Serving Tip:Serve these muffins with a hot cup of ginger tea for the ultimate cozy experience.Wine Advice:Pair these muffins with a light, slightly sweet wine like a Moscato or a crisp white wine such as Sauvignon Blanc.