These GINGERBREAD MUFFINS are kind of a muffin/cupcake hybrid with the addition of cream cheese frosting – but even without, they are absolutely delicious. They are a hit here in our household and are perfect to get in the holiday spirit!
- 12. 17. 20
Gingerbread Muffins
Ingredients
+ 2.5 cups paleo flour (I used Bob's Red Mill)
+ 3 eggs
+ 1/2 cup milk of choice (I used macadamia)
+ 1/3 cup maple syrup
+ 1/3 cup coconut sugar
+ 1/3 cup melted coconut oil
+ 1/4 cup molasses
+ 1 tsp baking power
+ 1/2 tsp baking soda
+ 1.5 tsp cinnamon
+ 1 tsp powdered ginger
+ 1/2 tsp all spice
+ 1/4 tsp cloves
+ Pinch of nutmeg
+ Pinch of salt
Instructions
1. Preheat oven to 425 Fahrenheit
2. In a mixing bowl, blend all dry ingredients thoroughly; add wet ingredients and stir well
3. Pour batter into a lined or lightly greased muffin pan (this recipe yields 6 muffins)
4. Bake at 425 until muffins rise, about 5 minutes
5. Turn the heat down to 350 and continue to bake until lightly browned on top, about another 15 minutes
6. Remove, let cool and enjoy!
*I added Miss Jones Baking Co. vegan cream cheese frosting, but I also have recipes for vegan frostings throughout my page if you search!
Let me know if you’re gonna try these!
