Servings: 9 muffins
Paleo Gingerbread Muffins
Grain-free, healthy gingerbread muffins made with all whole food ingredients. These almond flour ginger bread muffins are a lovely snack or breakfast for the fall and winter.
Ingredients
- 4 large eggs
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp avocado oil see note*
- 1 1/2 Tbsp fresh ginger grated
- 1 2/3 cups fine almond flour
- 1/3 cup coconut flour
- 3 Tbsp tapioca flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/2 tsp sea salt
For Topping:
- 1/2 cup raw pecans chopped
- 1/2 batch Vegan Cream Cheese Frosting optional
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with muffin papers (or spray with cooking oil).
- Add all the ingredients for the muffins to a blender. Blend until completely smooth. Pour the batter into the prepared muffin pan, filling the holes 3/4 of the way up. Sprinkle with chopped pecans
- Bake 20 to 25 minutes on the center rack of the preheated oven, until muffins are set up. Turn off the oven and allow muffins to sit in the warm oven another 3 to 5 minutes. Remove muffins from the oven and allow them to cool at least 30 minutes before serving (if you try eating the muffins too early, they will stick to the muffin papers).
- If desired, spread Vegan Cream Cheese Frosting on top of the muffins, or serve the muffins with the frosting.
Notes
*You can also use coconut oil or algae oil.
Nutrition
Serving: 1of 9, Calories: 305kcal, Carbohydrates: 27g, Protein: 9g, Fat: 18g, Sugar: 17g