These delicious, warmly spiced gingerbread muffins are a wonderful way to start your day – great for breakfast or a snack!
These muffins, even though they are paleo & low carb, have a great texture that the whole family will love.
You’ll have a hard time eating just one!
To Make these Gingerbread Muffins you will need:
- coconut flour
- tapioca flour
- baking soda
- sea salt
- baking soda
- cinnamon
- ginger
- allspice
- cloves
- eggs
- applesauce (plain, unsweetened)
- grass-fed butter (or ghee)
- coconut sugar
- molasses
- sifter or sieve
- muffin paper liners
- muffin pan(s)
- muffin scoop
- mixing bowls
Click here to see a video where I make this muffin recipe.
To begin, you’ll preheat your oven to 350 degrees.
Line a standard muffin pan with paper liners and set it aside for now.
In your mixing bowl, sift together the flours, baking soda, spices, and salt. Set this aside.
In a second bowl, you’ll whisk together melted butter, applesauce, molasses, and coconut sugar. Whisk in some eggs, one at a time . Then, you’ll add the liquid to the dry mixture and whisk together.
The batter is then scooped into the prepared muffin pan.
Bake the muffins for 19-20 minutes, or until they are golden brown.
Transfer the gingerbread muffins to a cooling rack and allow them to cool for a few minutes.
Enjoy!
Click Here for More Muffin Recipes
If you enjoy low-carb or paleo recipes, I have many more of them here on Cosmopolitan Cornbread. You can find more of them here.
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