It is still December so I am totally justified in wanting to keep the gingerbread flavors around!! These muffins, truth be told, are delicious anytime of year. I love mine slathered with avocado-oil butter or drizzled with cashew butter. Add in a tangerine and there’s my breaky! These are also a wonderful afternoon snack. Hope you enjoy!
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Gingerbread Muffins
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
Ingredients
Scale
- 1 Flax Egg ((1 TB ground flaxseed + 3 TB warm water, sit 5
minutes)) - 1/3 Cup Dairy-Free Yogurt
- 2/3 Cup Unsweetened Applesauce
- 1/4 Cup Molasses
- 1/4 Cup 100% Pure Maple Syrup
- 2 TB Coconut Oil, melted
- 1 1/2 Cup Blanched Almond Flour
- 1 1/4 Cup Gluten-Free Oat Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Ginger
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Freshly Ground Nutmeg
- 1/4 tsp Salt
Instructions
- Preheat oven to 350-degrees and line muffin tins with paper or use a silicone muffin pan
- In a medium-sized bowl, whisk wet ingredients together (flax egg through coconut oil).
- In a larger bowl, mix dry ingredients (almond flour through salt) until thoroughly combined.
- Add wet to dry and stir just until thoroughly mixed.
- Pour into muffin tin and bake 25-ish minutes, until a toothpick inserted into the center of one comes out clean.
- Allow to cool at least 10 minutes before handling.