Gingerbread Muffins Gluten-free/Paleo
Ingredients
- 4 cups almond flour
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 2 tsp. cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 6 eggs
- 4 tbs. coconut oil melted
- 8 tbs. maple syrup or honey
- 2 tsp. vanilla
- 5 tbs. blackstrap molasses
Instructions
- Preheat the oven to 325 degrees. Place muffin liners in a baking tin.
- In a medium-sized bowl, combine the dry ingredients (almond flour to allspice) and set aside.
- In a second medium-sized bowl, combine the wet ingredients (eggs to molasses) until well combined.
- Add the dry ingredients into the wet until combined.
- Scoop the batter into the muffin liners.
- Place in the oven and bake for 20-25 minutes.