2 cups whole wheat pastry flour or white wheat flour
1 cup light brown sugar, packed
1 Tbsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1½ tsp baking soda
¾ tsp salt
½ cup unsulphered light molasses
1 cup unsweetened almond milk
1 egg
¼ cup canola oil
1 Tbsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Line a muffin tin with liners or mist with nonstick spray and set aside.
In a large bowl, combine the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt with a wire whisk; set aside. In a medium bowl, whisk together the molasses, milk, egg, oil, and vanilla. Pour the wet ingredients into the dry and stir until just combined.
Scoop muffin batter by the ⅓ cup into the muffin cup wells, filling about ⅔rds full. Bake muffins for 20 minutes or until an inserted toothpick is cleanly removed. Allow to cool completely.