3 tablespoons crystallised ginger, chopped into small pieces
¼ cup coconut oil
2 tablespoons honey
2 tablespoons malt extract
½ cup almond milk (or your favourite milk)
½ cup Greek yoghurt
1 egg
1 tablespoon coconut sugar
Directions
Preheat oven to 180 degrees Celsius or 356 Fahrenheit
Add flour, baking soda, cinnamon, nutmeg and ginger to a large mixing bowl
Add coconut oil, honey and malt extract to a small saucepan and gently heat while stiring. When melted and combined add to the dry ingredients are stir through
Add almond milk and Greek yoghurt to the batter and gently stir to combine
Gently whisk one egg and fold through the batter
Fill muffin moulds three quarters full
Sprinkle coconut sugar over the top and bake in the oven for 40 minutes or until golden and cooked through
Recipe by at https://www.caseyjade.com/triple-ginger-muffins/