Step inside my cozy tavern, where morning light filters through stained-glass windows and the scent of spiced cakes lingers in the air. On the hearth today: Ginger Root Mage Cakes—a warm, nourishing breakfast treat crafted for champions. These golden cakes are packed with fiber, protein, and gut-loving ingredients to fuel your quests (or your morning meeting). Crowned with a luminous lemon glaze and sprinkled with forest blessings, they’re the perfect blend of hearty and magical. So pull up a chair, grab a fork, and let the day begin with a little alchemy.
These Ginger Root Mage Cakes shine brightest in the cooler months—when autumn leaves begin to fall and winter winds whisper at the windows. Their warming spices, hearty ingredients, and glowing glaze make them a perfect match for harvest breakfasts, solstice mornings, or any time you crave a nourishing bite by the fire. But don’t be fooled—these cakes aren’t bound by season. With their high fiber, protein-rich base and gut-loving ingredients, they’re a year-round tavern favorite. Whether it’s a chilly dawn or a bright spring morning, there's always room at the table for a little magic.
This was inspired by my Fire Spiced Carrot Cake Cookies, and pairs well with breakfast dishes like my Carrot Oat Cake, or as a side dish with my Spring Shire Salmon.
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Ingredients
~~ See recipe card for quantities ~~
Cakes
- oat flour
- almond flour
- flaxseed meal
- hemp seeds
- walnuts
- dates
- baking powder
- cinnamon
- ground ginger
- nutmeg
- celtic sea salt
- egg
- greek yogurt
- applesauce
- honey
- vanilla
- grated ginger
- pistachios
- chia seeds
Lemon Glaze
- greek yogurt
- lemon juice
- lemon zest
- honey
- ground turmeric
Honey Butter
- unsalted softened butter
- honey
- cinnamon
- celtic sea salt
- vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with parchment cups.
- In one bowl, mix all dry ingredients. In another, whisk the wet ingredients until smooth.
- Stir wet and dry mixtures together to form a thick batter. Spoon into muffin cups, filling ¾ full. Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Let cool completely. Drizzle with the Luminous Lemon Glaze and add your favorite magical garnishes. Serve with tea, moonlight, or morning dew.
Hint: For an extra burst of flavor and texture, lightly toast the walnuts and hemp seeds before mixing them in. It deepens the nutty notes and adds a touch of crunch—like a little armor for your breakfast cake!
Substitution
- Walnuts - any nut will do! Pecans, almonds, hazelnuts -- or leave them out for a nut-free option.
- Greek Yogurt - swap the greek yogurt with a plant based alternative; blended cottage cheese is another option for a different flavor profile.
- Honey - for a vegan option, feel free to use agave, date syrup or monk fruit syrup.
Variations
- Deluxe - Add shredded carrot or apple, chopped crystallized ginger, coconut flakes, and a hint of orange zest for a rich, cozy twist. Top with pistachios and coconut sugar before baking, then finish with both glaze and honey butter for a truly enchanted breakfast.
- Kid friendly - Swap dates for mini chocolate chips, use vanilla yogurt, and tone down the ginger for a gentler flavor. Top with cinnamon-sugar or sprinkles for a touch of whimsy—perfect for little adventurers with big imaginations.
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk or spoon or spatula
- Small muffin tin (8 cups)
- Measuring cups and spoons
- Grater
- Small bowl (for glaze)
Ginger Root Mage Cakes
Equipment
- 2 mixing bowls 1 large, 1 medium
- 1 Whisk or Spoon
- 1 small muffin tin
- measuring cups & spoons
- 1 Grater
- 2 Small Bowl for glaze & honey butter
Ingredients
Dry Ingredients
- 1 cup oat flour ie. blended oats
- ½ cup almond flour
- 2 tbsp flaxseed meal
- 2 tbsp hemp seeds
- 2 tbsp chopped walnuts
- 2 tbsp chopped dates
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 pinch celtic sea salt
Wet Ingredients
- 1 large egg
- ½ cup greek yogurt
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp fresh ginger
Lemon Glaze
- ¼ cup greek yogurt
- 1 tbsp lemon juice
- 1 tbsp honey
- ¼ tsp turmeric
Honey Butter
- ¼ cup unsalted butter softened
- 1 ½ tbsp honey
- 1 pinch ground cinnamon
- 1 pinch sea salt
- ¼ tsp vanilla
Instructions
- Preheat oven to 350F. Grease muffin tin.
- In a large bowl, whisk together all dry ingredients then in a separate bowl, whisk together wet ingredients until smooth.
- Combine wet and dry ingredients and mix until thick, hearty batter forms.
- Spoon into muffin cups until its ¾ full. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Let cool completely before topping with the Lemon Glaze, chopped pistachios and honey butter
Honey Butter
- In a small bowl, whip the softened butter with a fork or a hand mixer until light and fluffy
- Add honey, cinnamon, salt and vanilla. Mix until smooth and creamy
- Serve at room temperature with the warm mage cakes.
Lemon Glaze
- In a small bowl, mix greek yogurt, lemon juice, honey, and turmeric until smooth and creamy.
Storage
Room Temperature:
Store in an airtight container at room temperature for up to 2 days. Perfect for grabbing on your way to a morning quest.
Refrigerator:
For longer freshness, keep muffins in the fridge in a sealed container for up to 5 days. Reheat for 10–15 seconds in the microwave for a warm, just-baked feel.
Freezer:
Freeze muffins (unglazed) in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge or gently warm in the oven or microwave. Add glaze and toppings after thawing.
Top Tip
If you've already glazed them, place a small piece of parchment between each muffin before storing to avoid sticking.
FAQ
Definitely. Swap the egg for a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested for 5 minutes), and use a dairy-free yogurt like coconut or almond-based. They’ll still hold together beautifully and taste magical.
Yes! Add desired amount of protein powder to for an additional protein kick in the muffins.
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