Ginger has quickly become one of my favorite ingredients. I love the taste and its properties help my body so much.
Gingerbread Muffins
The biggest ways it helps me is with digestion and inflammation but research for yourself, so many known benefits for the human body.
No matter the time of year these gingerbread muffins hit the spot. They are fluffy with a crispy top packed full of flavor. The aroma it creates in your home as they bake is outstanding as well!
I usually double the recipe and freeze some for later.
Ingredients
Instructions
To a large bowl add the following wet ingredients and mix well.
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Wet Ingredients
3 eggs
1/4 C almond milk
1/4 C extra virgin olive oil
1/4 C molasses
6 T pure maple syrup
2 t lemon juice
1 t pure vanilla extract
1 t pure almond extract
Then add the following dry ingredients mixing again.
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Dry Ingredients
2 C almond flour
6 t tapioca starch
1 t baking soda
1 t cake spice
1 t cinnamon
1 t ground ginger
1/2 t Real salt
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Use a 1/4 cup and scoop the batter into a parchment lined muffin pan.
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Bake at 350 degrees for 18 minutes.
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Allow to cool before eating.
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Makes 12 muffins.
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I store in the refrigerator up to a week. The coldness also enhances the flavor!
Note
This recipe is inspired by paleorunningmommas gingerbread muffin recipe.