Spice Muffins

Ingredients

• 2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2-1 teaspoon cardamom*
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• zest of one orange
• 1/2 cup unsweetened applesauce
• 1/4 cup plus 2 tablespoons honey
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 large egg
• 2 tablespoons unsalted butter (melted and cooled slightly)
• 1/2 cup bittersweet chocolate chips (optional (omit for no refined sugars))

Instructions

1. 1

   Preheat oven to 375 degrees F. Line a muffin tin with paper liners or spray with nonstick cooking spray.

2. 2

   In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, allspice, and orange zest.

3. 3

   In a medium bowl, whisk together applesauce, honey, milk, vanilla, and egg until well combined. Whisk in the melted butter.

4. 4

   Pour the wet ingredients into the bowl with the dry and stir until barely combined. Do not overmix. Fold in optional chocolate chips.

5. 5

   Scoop batter into the prepared muffin pan, dividing it evenly among the 12 muffin cups. Add a few extra chocolate chips to the tops of the muffins, if desired.

6. 6

   Bake for 12-15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes and then remove to a wire rack to cool completely.

7. 7

   I like to freeze any muffins that I won't eat within the first two days. After the muffins are cool, place them in a zip-top plastic bag, and freeze for up to 2 months. Defrost overnight in the refrigerator or on the defrost setting in the microwave. Enjoy!