Gingerbread Muffins

Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 eggs; 1/2 cup unsweetened almond milk (or regular milk); 1/3 cup agave nectar; 1/2 cup coconut sugar; 1/4 cup refined coconut oil; 1/2 teaspoon salt; 2 1/2 teaspoons ground ginger; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon baking powder; 1 1/2 teaspoon baking soda; 1 tablespoon apple cider vinegar; 2 cups blanched almond four; 2 tablespoons cassava flour (sub in additional almond flour or leave out, see blog post for notes); 3 tablespoons refined coconut oil; 2 tablespoons agave nectar; 3 tablespoons coconut butter

10 steps

Prep:15minCook:20min

These delicious gluten free and paleo Gingerbread Muffins will be your new favorite! They're such a yummy treat to have with your morning coffee!

Updated at: Thu, 21 Nov 2024 18:44:35 GMT

Nutrition balance score

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Ingredients

12 servings

2eggs

½ cupunsweetened almond milk

or regular milk

⅓ cupagave nectar

½ cupcoconut sugar

¼ cuprefined coconut oil

½ teaspoonsalt

2 ½ teaspoonsground ginger

2 teaspoonscinnamon

¼ teaspoonnutmeg

½ teaspoonbaking powder

1 ½ teaspoonbaking soda

1 tablespoonapple cider vinegar

2 cupsblanched almond four

2 tablespoonscassava flour

sub in additional almond flour or leave out post

3 tablespoonscoconut oil

refined

2 tablespoonsagave nectar

3 tablespoonscoconut butter

Instructions

Step 1

Preheat oven to 350F.

Step 2

Whisk together the eggs, almond milk, agave nectar, and coconut sugar.

Step 3

Once combined, continue to whisk and slowly drizzle the melted coconut oil into the bowl as you’re whisking.

Step 4

Add the salt, ginger, cinnamon, nutmeg, baking powder, baking soda and whisk again.

Step 5

Whisk in the apple cider vinegar.

Step 6

Add the almond four and cassava flour.

Step 7

Scoop the batter into muffin tins lined with muffin liners. Bake for 20 minutes then transfer to a cooling rack.

Step 8

For the glaze: whisk together the coconut oil and agave nectar.

Step 9

Warm the coconut butter and stir in a tablespoon of coconut butter at a time until your desired consistency. I used about 4 tablespoons of coconut butter.

Step 10

Drizzle the muffins with the glaze!

View on The Toasted Pine Nut

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