It's beginning to feel a lot like...gingerbread! Last year I made some fantastic gingerbread muffins for a neighbor, I've been craving them since but I didn't want the white flour and sugar. So I put this recipe together to capture the warm, spiced flavors of gingerbread without all the sugar and made with gluten free flours. Using cloves, orange zest, and a little molasses these muffins will bring up all the nostalgic flavors of winter. Let me know if you give them a try, I hope you love them as much as I do!
Makes 30 mini muffins, one serving is three muffins
Preheat the oven to 350°F. Grease a mini muffin tin. I got mine here.
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 3 scoops vanilla protein powder
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ginger
- 3/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 4 eggs (sub flax eggs to make vegan)
- 1/3 cup molasses
- 1/2 cup apple sauce
- 6 tbs coconut oil (melted)
- 2 tbs maple syrup
- 2 tbs coconut sugar
Combine dry ingredients and set aside.
Whisk eggs until fluffy. Whisk in all other wet ingredients. Fold wet ingredients into dry ingredients.
Spoon evenly into muffin tins. Bake for 10 minutes and enjoy!
Calories: 228g Fat: 15g Protein: 5g Fiber: 3g Carbohydrates: 19g Sugar: 15g