ginger pomegranate muffins

these spice-laden muffins are a delectable treat for a cold winter's afternoon, or even for breakfast! the pomegranate seeds and lemon zest provide a burst of brightness that compliments the warmth of the ginger, cinnamon, nutmeg, and cardamom. i adapted the recipe from Lindsey S. Love's fresh ginger and pomegranate muffins, from her book Chickpea Flour Does It All. it is one of my favorite cookbooks!

makes 12 muffins

2 tbsp. chia seeds

4 tbsp. water

1 c. chickpea flour

1/2 c. almond flour

1/2 c. arrowroot powder

1/2 c. coconut sugar

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. Himalayan pink salt

1/4 tsp. ground cardamom

1/2 c. full-fat coconut milk

1/2 c. coconut oil, melted

2 tsp. grated fresh ginger

1 tsp. fresh lemon juice

1 tsp. lemon zest

1/2 c. pomegranate seeds

to enjoy:

• preheat the oven to 350. line 12 muffin cups with paper liners or grease with coconut oil. to make the chia "eggs": in a small bowl mix together the chia seeds and water. set aside to gel for 5 minutes.

• in a large bowl, mix together the almond flour, arrowroot, sugar, baking soda, spices, and salt. whisk in the coconut milk, coconut oil, grated ginger, lemon juice, lemon zest, and chia "eggs". stir until all ingredients are combined and a batter forms. fold in the pomegranate seeds. divide the batter among the 12 lined muffin cups, filling each three-fourths of the way full. bake 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. let the muffins sit in the pan for 5 minutes, then pull them out and transfer to a cooling rack.