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!
INNGREDIENTS:
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
DIRECTIONS:
Preheat oven to 425 Fahrenheit
In a mixing bowl, blend all dry ingredients thoroughly; add wet ingredients and stir well
Pour batter into a lined or lightly greased muffin pan (this recipe yields 6 muffins)
Bake at 425 until muffins rise, about 5 minutes
Turn the heat down to 350 and continue to bake until lightly browned on top, about another 15 minutes
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!
