Paleo Gingerbread Muffins
Servings: 12 standard muffins
Ingredients
- ½ c tapioca flour
- ½ c coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- pinch of fine sea salt
- ½ c melted butter grass-fed, unsalted - or ghee
- ½ c unsweetened applesauce
- ¼ c molasses
- ¼ c coconut sugar
- 4 eggs
Instructions
- To begin, 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, whisk together the butter, applesauce, molasses, and coconut sugar.
- Whisk in the eggs, one at a time.
- Add the liquid to the dry mixture and whisk together.
- Scoop the batter into the prepared muffin pan.
- Bake the muffins for 19-20 minutes, or until they are golden brown.
- Transfer the muffins to a cooling rack and allow them to cool for a few minutes.
- Enjoy!
Notes
Try these with a couple handfuls of raisins mixed into the batter.
See This Recipe:
https://cosmopolitancornbread.com/gingerbread-muffins/Nutrition
Serving: 1muffin | Calories: 95kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 132mg | Potassium: 135mg | Fiber: 2g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
