This muffin combines two of my favorite pantry staples: crunchy peanut butter and spicy candied ginger. It also combines two of my food philosophies: healthful nourishment and finger–licken' tasty.
Honestly, when I invited Hannah of Bitter Sweet, to join us for breakfast here on The Kitchn, I expected nothing but the best. As a devout reader of her five–year–old vegan cooking blog and owner of her cookbook, I know how talented she is, especially when whipping up one of her inventive desserts. Hannah makes vegan recipes without fussy ingredients such as "egg replacer," preferring instead to just create new ways of cooking, with ingredients we all probably have on hand. I appreciate how approachable and accessible most of her recipes are. Her photos are colorful and lush, they draw you in and beg you to bake up a batch of chocolate whoopie pies or minted matcha cookies. Oh yeah, all this great vegan cooking and writing under her belt and Hanna is 22 years old. She's so passionate about food and reaching out to vegans and non-vegans alike, it's inspiring!
About this breakfast Hannah says:
Truth be told, I'm not much of a morning person. It's usually the most I can do just to tumble out of bed at a decent hour and fumble through assembling the coffee maker for a strong, black cup of joe. What usually keeps my feet on the ground in oatmeal — Quick, healthy, and filling, it's ideal fuel for any day. However, on the rare special occasion that this comforting breakfast routine is disturbed, I have been known to reach for sweeter fare.
Simple enough that they could be made at the break of day and still be ready for brunch, but unfussy enough that they could be made overnight without detriment, muffins are a lazy breakfast–maker's dream. Endlessly adaptable, reasonably nutritious when crafted correctly, and just a bit more decadent than the usual cereal or toast, they're always a treat to wake up to. My current favorite is a hearty little number with oats, peanut butter, and chunks of whole, crystallized ginger to punch up the flavor. Muffins may not sound special to some folks, but to me, these are a reasonable indulgence for a breakfast more exciting than the norm.
I was thrilled at the thought of combining oats, crystallized ginger and crunchy peanut butter into one magical muffin. The results? As lovely as the sum of the parts. These muffins had an air of health and well–being while still retaining the bounce, sweetness and charm all great baked goods should exude. They were perfect with a cup of coffee, not too sweet, with bright bites of spicy ginger. They were also just as nice as an afternoon snack, with a little almond milk as an accompaniment. Lastly, Hannah's muffins were great on the go, as I found myself late for work a few times this week, dashing out the door with tea and muffin in hand. Such a great start to my day!
Hannah's Peanut Butter-Ginger Muffins
makes about 10 muffins (I used my over sized 'muffin top' pan, and it made about 6)
1 cup old–fashioned rolled oats
1 cup warm water
1 teaspoon apple cider vinegar
1/4 cup crunchy peanut butter
1/2 cup coconut palm sugar, or dark brown sugar, firmly packed (I used dark brown sugar)
1/4 cup canola oil
1/2 cup chunky spiced applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup crystallized ginger, finely chopped
Preheat your oven to 400 degrees and lightly grease 10 standard muffin tins. In a large bowl, combine oats, water, and vinegar, and let stand for 1 hour until all of the liquid has been absorbed.
Add the peanut butter, sugar, oil, and applesauce into the bowl of soaked oats, and mix well to combine. Make sure that the peanut butter is completely incorporated into the liquid goods before proceeding.
Separately, sift together flour, salt, baking powder, and baking soda together before introducing it to the wet mixture, stirring until just combined. Finally, fold in crystallized ginger, ensuring equal distribution of the pieces.
Divide your batter evenly among the prepared muffin tins, really mounding it up in the centers. Bake for 15 minutes before reducing the heat to 375 degrees, without opening the door. Bake for an additional 6 – 10 minutes (I did 10, because of the large size of my muffin tops), until the muffin are golden brown and a toothpick inserted into the centers comes out clean. Let sit in the tins for 10 minutes before removing and letting them finish cooling on a wire rack.
Thanks Hannah for contributing to our Breakfast with a Blogger series!
Related: Ten Vegan Lunch Ideas
(Images: photo of Hannah provided by Hannah, all other photos by Leela Cyd Ross)