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Hojicha Gingerbread Muffins

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  • 1 1/2 cups whole wheat pastry flour 
  • 1 tbsp hojicha powder
  • 1 teaspoon baking soda
  • 1 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice or cloves
  • 1/4 teaspoon salt
  • 1/4 cup pure maple syrup
  • 1/4 cup blackstrap molasses
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • 1/3 cup nonfat plain greek yogurt
  • 1/2 cup unsweetened almond milk (any milk works)
  • ½  cup coconut oil, melted and cooled to warm
  • Optional: Coarse sugar for sprinkling on top


  1. Preheat oven to 350° F. Line a 12-count muffin tray with muffin liners.
  2. In a large bowl, whisk together flour, baking soda, Hojicha powder, cinnamon, ginger, cloves and salt. Set aside.
  3. In a separate bowl, add the maple syrup, molasses, egg, vanilla, yogurt, and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. 
  4. Add the melted coconut oil and mix again.
  5. Divide the batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle coarse sugar on top of each muffin and and bake for 15-18 minutes until a toothpick comes out clean.
  6. Serve warm and enjoy with a Hojicha latte!

From Community

Heli Nõmm made this muffin with a gluten-free version. She put raspberry jam on top, and she also added cardamom.

She says, "Gluten free doesn't rise as well. But they still taste good! 🙂 And mine are made without a muffin tin since I don't have one yet."

Here are her pictures. Thank you, Heli, for sharing this!   

Join the conversation with us on Facebook here. 

Gluten free Hojicha Gingerbread MuffinGluten free Hojicha Gingerbread Muffin

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